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Mise En Place for Competition or Culinary Certification
Duration:
3:22
Level:
Easy
It’s no secret that Chef Rosendale has an abundance of culinary competition experience. In this video, we will explore how to set your station up to maximize speed and efficiency.
Every year, various systems, techniques, and thought processes continue to evolve our effectiveness and efficiency in the kitchen. Competition can absolutely have an impact on your range of organization and how you move throughout the kitchen. We will explore the basic set ups that are commonly used in culinary cooking competitions.
Step by Step Guide
Step 1
Create a list: You can start by creating a list on Excel or Word of your equipment, prep, and ingredients. You can categorize your lists by color and laminate them so you can have it at your station without getting it dirty.
Step 2
Set up your station: Set up your station the same way every time you cook; that way, you can use muscle memory to grab your tools faster and easier when you need them. Use our equipment list above for equipment ideas.
Step 3
Pre-heat ovens and water baths: It’s good to preheat all of your ovens and sous vide water baths so that you have them ready to start cooking.
Step by Step Guide
Step 1
Create a list: You can start by creating a list on Excel or Word of your equipment, prep, and ingredients. You can categorize your lists by color and laminate them so you can have it at your station without getting it dirty.
Step 2
Set up your station: Set up your station the same way every time you cook; that way, you can use muscle memory to grab your tools faster and easier when you need them. Use our equipment list above for equipment ideas.
Step 3
Pre-heat ovens and water baths: It’s good to preheat all of your ovens and sous vide water baths so that you have them ready to start cooking.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
Ingredients
Equipment
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