I just found your channel when searching for a mis en place video. I love the video, love the energy, and the channel content! I'm an average home cook trying to up my game and found in this channel the perfect content. I can't wait to watch the whole series! Thank you so much for sharing your experience with us here!
Brandon this episode was amazing. As a home cook this was so helpful. I appreciate you explaining it out. And thank you for the link out to the article. Its interesting how this principle of organization can be applied to life. I just subscribed!
You absolutely need to do this with everything, everywhere, every time. It's practice first of all, it's also objectively better and faster to organize your work. The only real way i can prepare for my next job is to practice at home.
The kitchen im currently in has no time to Mise en place. Every meal I have to prep on the fly. It’s exhausting and I know why the cooks never last there. Any tips would be appreciated. Thank You Chef
Work somewhere else. They have implemented a back work ethic and unless the Sous and Executive change, no one else will. Its not worth the headache and stress. Move on, otherwise you'll just burn yourself out or pick up their bad habits.
Great video. I run a cabinet shop, and I am constantly struggling to teach new workers about organization. Construction workers are notoriously disorganized. I am going to show them this. I call it the "3 Ps": Plan, Perform, Put away. (There is a youtube video if you are interested. )
Hello Chef! I have a chapter in my new book for young chefs and will use this video and ideas, will give you credit of course for the content. Thank you!
yes absolutely. good example if its a fast casual concept I wouldn't expect this standard or enforce it. But I do think its important for the young cook to learn the highest level and then make it their own standard over time. also for home this is not necessary.
When you were demonstrating the station mise en place the spoon you took out had liquid coming off it. Do you keep sanitizer in the Bain Marie and return the spoon/equipment to it and keep using it? Also, is the towel damp with sanitizer?
Places I've worked its usually plain clean water that is changed frequently through the shift. Not sanitizer because you don't want someone's food tasting like chemicals.
thats fair, and usually delis are stacked so it makes sense. I used to be super ocd about it. especially if you put in the dish station without removing label lol
I'd also add that when the Health Department comes to inspect, if they can't see a label then there is not one there. Always on the side and always remove when giving to the dishwasher.
5:00 - "Devil's avocado"??? PLEASE tell me you were joking when you said that. 🙄 Maybe it's some kind of chef's joke, or a inside joke on your channel that I missed. If you really think the term is "devil's avocado," then I can't take anything you say seriously.
@@beavisandbutt-head5363 No, I believe the phrase he was going for was "devil's advocate," which is someone who argues or presents the opinions of the opposite side for the purpose of creating debate or discussion, even though the person does not agree with the opinion he is presenting. Are you not familiar with the phrase, either?
@@glennjpanting2081 I thought he was trying to play with the words "Deviled eggs" and "avocado" because both have similar shape when cut into two pieces but then I thought what are deviled avocados stuffed with? 🤔 So it has to be eggs. Legalese can sometimes feel like a different language. Now I think the yolk went over our head.
@@beavisandbutt-head5363 I really hope it was a joke or a play on words, because if he really thinks the phrase is "devil's avocado," then he's right up there with the people who say "expresso" and "for all intensive purposes." 🙄
