Duration:

Theoretical and practical training for 1 day

Maximum Number of Participants:

20 Participants

Content:

In this course, chefs will learn how to understand why a good mise en place is essential to reach efficiency and quality in a food service outlet. An organized chef will think about everything that needs to be done and the most efficient way to complete those tasks before beginning the actual cooking. Chefs will learn about typical mise en place items and how to prepare them before cooking. A section on how to prepare a prep list concludes the course. Practical case studies and exercises will teach the chefs how to prepare a mise en place list and work plan.

Structure of the workshop and topics covered:

• How to organize and plan your work more efficiently
• Basic flavoring techniques and how to prepare them
• Measurements and how to measure
• How to prepare items before actual cooking
• How to clarify butter
• How to set up and use the standard breading procedure
• The difference between parboiling and blanching
• The function of an ice bath and how to prepare one
• Advantages and disadvantages of using convenience foods
• The importance of making a prep list
• How to compile a prep list that works