Mise en place list.... in English, preparation list. Without saying having organized mise en place list is crucial to set up the station perfect. If mise en place list is well organized, the sheet is worked as inventory sheets just like order sheet.
First time I saw mise en place was long long ago, when I staged the fifth floor in San Francisco. Chef Laurent Gras is always perfectionist and have a great organized mise en plus list. I remember astonished when I saw his mise en place first time. Why? Because on the list every single vegetable garnishes have size on it. For example asparagas in spring time, the list said asparagas 2 inch, asparags 2.5 inch with angle and asparagas 3 inch. Everything have to be accure and perfect, Very Laurent Gras!! Wish I can show mise en place list from the fifth floor or L2o, but it's in Japan now!!
Ususally mise en place list was using daily base and different paper every day.... as long as I know! Ducasse, Guy Savoy, L2o.... But this time around I wanted to try something different, so I decided to make weekly base mise en place list. Because I thought the benefit using same sheet for 1 wk is huge instead of daily change sheet. Such as.......
1. help building weekly prep routine like every Tuesday you make purees, and every wednesday make sauce.
2. easy to figure when the mise en place is made last time, so help quality control on mise en place.
3. The end of the week, be able to look through all the amount & numbers get done and avoid over produce the following week.
4, For management stand point, easy to review the station preparation flow over week.
The link shows meat station mise en place list. I'm still working on making better develped mise en place list!!
http://www.docstoc.com/docs/28317340/meat
Labels: RM seafood