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!
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.
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!
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!
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.
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.
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." 🙄
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!
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.
Love this chef! I'm feeling the resto kitchen energy in this video even though it's for home cooking - raising my adrenaline 🤣
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!
Thank you for the detail. It’s very helpful.
Can you please make a video for setting up a home kitchen Mis En Place?
Great video
Saludos desde Argentina 🇦🇷 thanks for the video!
Is there water in the ban marie with the utensils and tasting spoons?
Please make a video how you set up your pantry and kitchen zones for Misen En Place!!!!!
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.
Very disorganized individual.
Good Work Chef👏🏼👏🏼
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. )
“you’re going to jail if i see this”😂😂😂
Thank you❤
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!
Great info, chef! I am looking for your 5 main steps to mise en place and I can't find them in the description. Wondering where I can find it?
How can we set up Misen Plas for our personal recipes in kitchen design layout?
Is he a voice actor? He really has the voice of a narrator on the radio station or movie trailers.
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.
@@paigedyer1230 that’s kind of what I though. So just leave in the water, wipe when you need it and change between dishes?
Helping
Thank you Chef
anytime!!
Trust me this works at home too
Do you think there is such a thing of Over DOING Mise en place
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.
What do you use to whiten your teeth, Chef?
Great tips but the camera angles....soo dizzy
Chill brah. You wound tight like a drum. Life isn't a constant lunch rush. Take a toke
you’re watching the wrong channel
So much landfill "STUFF"
personally i hate when people label the top!
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.
😂😂 I almost had a mental stroke when I heard that. But I'm sure he meant to say "Deviled avocado"
@@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." 🙄