Unlock this content with a Rosendale Online subscription.
Get unlimited access to all of Rosendale Online.
Already a Rosendale Online member?
Log in
Duration:
10 mins
Servings:
n/a
Level:
Advanced
It’s no secret that Chef Rosendale brings a wealth of experience from the world of culinary competition. In this video, we’ll explore how to set up your station to maximize speed, efficiency, and precision.
Each year, new systems, techniques, and ways of thinking continue to shape how we work in the kitchen — pushing the boundaries of organization and performance. Competition, in particular, sharpens a chef’s ability to move with purpose and clarity.
Join us as we break down the fundamental station setups commonly used in culinary competitions, and learn how these principles can elevate your own kitchen workflow.
Part 1:
Mise En Place for Competition
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.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
