RecipeMuncher

Professional chefs work differently to home cooks. This is a lesson you learn very early on in a restaurant kitchen. Working a successful service relies on a number of key practices but chief amongst these is doing one’s meez before the first ticket comes in. Meez , short for mise en place, a French term for ‘putting in place’, means getting everything ready to go so you aren’t faffing around chopping vegetables when you should really be concentrating on cooking that sea bass for table 1 (...)