What is mise en place? Simply, it is a French term defined as "everything in its place." "Place" refers to having one's ingredients, cooking equipment, recipes, etc in place and ready for service. It allows the cook to be more efficient. Mise en place works outside the kitchen as well. Organize garden tools, arts and crafts, and tools so that you are not searching for them the next time, thus being more efficient.
One of the chefs I worked for always commented: "Clean organized space, good place, and an understanding of what you are cooking will lead to a good service." Words to live by!
Menu for this week:
Braised chicken legs in a spicy tomato sauce
Shaved Brussels sprouts with a bacon-lemon dressing
Mushroom soup
Parsnip and potato puree with thyme
Spicy savoy cabbage - serrano pepper coleslaw
Superbowl menu is on its way!! A SALUTE TO TEXAS
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