The Value Of Mise En Place
In what seems a life time ago, I spent almost a decade working in kitchens, starting my working life helping out my mum in her catering business, before moving on to work in other kitchens making sandwiches, waitressing, dish washing and eventually getting into chef whites and preparing meals for people by the 100’s. During this time I learnt a lot of lessons that have helped me in and out if the kitchen including the true meaning of hard work, the value of teamwork and most of all the importance of good preparation. The executive chef in one establishment would impress upon us repeatedly the importance of the 6 P’s. “Proper preparation prevents a piss poor performance”. Never were truer words spoken. When we were prepared and had completed our food prep well our services would run smoothly, if we did not, well that is when there is food delays, meals not available on the menu and more often than not stress levels through the roof which did not make for a nice work environment.
Whilst I no longer work in commercial kitchens, that lesson stays with me until this day in and out of the kitchen. I know I am more likely to get longevity out of my fresh green groceries if I take the time to clean and store them correctly when I first bring them home. I know that it is imperative to get all your ingredients ready before starting to cook a dish so that your timing will be right and you give yourself the right opportunity to create the best meal possible (plus you don’t get half way through and realise your missing key ingredients).
Perry takes the time to talk about the importance of this philosophy in his book and I thought it was something worthy if sharing and talking about. In particular if you are going to be entertaining, to ensure that your dishes will be ready at the same time, that your meat has time to be rested, and to minimise the stress levels in your kitchen.
As he suggests even in the home, don’t be afraid to sit and write a prep list, including timing if needed. It is one of the tried and true steps that every chef/cook worth their salt will do when they are creating a meal with more than one simple dish. Plus if you are working in your kitchen with someone else it helps each person to know who is responsible for what to bring a meal together.
After all as Perry so eloquently puts it ” organisation is the key to all good cooking ” and it ensures that you’re more likely to have a good time doing it for other people.
Do you write a list when you are preparing to entertain and cook for friends? Or do you wing it? What other tips do you think are essential to share when working in a kitchen?
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The 6 P’s are useful everywhere in life, aren’t they? If I don’t sit down and make a physical list, I do spend time mentally preparing and looking at all of my elements to be sure they are all there. I also think that cleaning as I cook is important, so that I can relax and enjoy my company as soon as possible.
I agree Gina, and particularly about the cleaning part too. Makes it much easier to relax at the end of the night rather than facing a kitchen full of dishes. Particularly if you have an open plan living space like we do 🙂
Yes, it really helps when you have an open plan living space.
I’m definitely a list person AND a firm believer in the 6Ps. Xxx
Having worked in commercial kitchens too I MOSTLY have all ingredients prepared. The other times I, like Gina, have my mental list churning away in my head. It seems to be working for me so far……
I’m the same Lona in terms of the mental list unless I’m cooking more than 3 or 4 things…. mind you recently I’ve had 2 situations where I was missing a key ingredient and only noticed half way through my cooking. Blogging my food has been quite good for making me get all the ingredients out first to make sure that I can actually make what I’m planning before beginning… the combination of the book and this experience prompted me writing about it 🙂
Hi Leah, When I have guests and the dinner is a bit complicated I have a list of when things need to go on and off the heat. I may start cooking at 7:30 and then 20 minutes later something goes on and then 20 minutes later something else goes on etc. I have a timer that is periodically going off. I do this as I tend to drink too much red and forget to turn things on or check on things 🙂 I don’t have Neil Perry’s book or next month’s either so I may be a bit quiet for a couple of months. I do have Greg Malouf’s Saha (In fact, I have all of Greg Malouf’s) so I will be able to participate then.
You sound so organised with a timer to remind you… mind you my phone gets a work out when I have to remember what time to put a roast on so that we are not eating at midnight, so I appreciate where this is very necessary. I love it when everything is ready in advance so that I can sit down and get involved in the party and not have to spend time going back to the kitchen. I look forward to seeing what you create from Saha and hope you enjoy reading up on other people’s contributions this month. :-)Leah
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Hi Leah – When I have people I do make a shopping list, then a prep list and finally a timing list. My favourite bit is crossing items off the lists! I have a couple of timers plus my phone if there is a lot going on but to be honest, over the years I have honed my entertaining so that I pre-prep and cook as much as I can before everyone arrives so that I can enjoy the evening with everyone else. Once that first glass slips down it can be tricky to stay focussed!!
Hi Selma, I’m a list crosser too, its so satisfying isn’t it? I agree with you too about trying to get it all done in advance…I’ve learnt that I want to have the time to socialise with my friends and family, not spending all the time in the kitchen. 🙂
These days a mental list is all I need for informal entertaining, but when we are hosting parties from one of our academic conferences, a list is a must! I also agree with Gina (above) that starting with a clean area and cleaning as you go really helps keep things calm, even for everyday family meals.
So true about the cleaning… I can’t stand a dirty kitchen… I think it comes from growing up with an ex nurse 🙂
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