- Have your mise en place, or meez, completely set before preparing the meal.
- Have food between 80% and 90% done before the guest even walks in.
3. The most useful source I've used so far is Anthony Bourdain's Les Halles Cookbook. I''ve read a bit more than half of it and it is filled with knowledge on basic strategies and techniques, as well as plenty of recipes to apply the techniques to. It explains the importance of various elements in in the preparation, ingredients, cooking, and anything else I'd need to know.
4. My mentor is Chris Baker. He is a cook at The Avocado House,, and I have obtained a job in this restaurant. I've onlydone two days of mentorship, but so far I have learned more eeffective was of slicing, chopping,and preparing, which should help me in answering my question because i am learning a lot about my topic in general. Also, a lot of what iI do has to do with setting up a meez. I think I will learn more things that will help me directly with my question once I've done more hours at the restaurant.
4. My mentor is Chris Baker. He is a cook at The Avocado House,, and I have obtained a job in this restaurant. I've onlydone two days of mentorship, but so far I have learned more eeffective was of slicing, chopping,and preparing, which should help me in answering my question because i am learning a lot about my topic in general. Also, a lot of what iI do has to do with setting up a meez. I think I will learn more things that will help me directly with my question once I've done more hours at the restaurant.
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