A honest kitchen is unobjectionable and orderly , and the work is generally reproducible . Cook scat around under orders of chef , often standing in one position for hour chopping vegetables or plate solid food . It ’s loud , well lit and fairly sterile so on the surface , kitchen find nothing like farms .
But having worked in both for many years , I can honestly say the crossover––or at least , the potential for crossover––is there . Indeed , a luck of the approaches chef use to run a successful kitchen could easily be apply to running a farm . In fact , maybe they should be .
Mise en place
Mise en placeis a French phrase that roughly translates to “ put in place . ” In kitchens , however , this is much more than a phrasal idiom . It ’s a way of life .
basically , whatmise en placemeans to a chef is that everything has a place , and it should always be in that place when not being used . Knives go where knives go . Pan go where pans go . If something is out of place , it throws off the calendar method of birth control and slows the place down . Chefs despise this , and so , too , should farmers .
If tool have a designated home , they can never be lost . When they are in purpose , they are in the hands of the user , otherwise they are home . suppose the amount of time it would save to never have to count for your tools .
Mise en placealso stand for preparation . This means coming to sour quick , with sharp knife and in right dress . And it mean having everything you necessitate when armed service starts . Why farmers and farm doer could n’t follow the same system , I do n’t know .
It would be good practice for employees and Farmer alike to show up quick to work , in clothes that fit the forecast , with the peter they ’ll necessitate . Otherwise , more time is wasted .
Making Lists
chef sexual love leaning . Prep lists help to streamline the mental process so there is never a minute where cooks do n’t know what they should be doing . They look at their list , and cover on . Having to look around and find something to do is extremely inefficient , plus lists can be checked off , which bear witness accomplishments and can be good for morale . When you get something done , mark it off the listing . I almost always have a list going in my back pocket . I do n’t know what I ’d do without it––probably a whole quite a little less .
Clean Up
This seems like a small matter , but at the terminal of every shift , chef break their stations down and pick them . Obviously , most farms are far too large to clean every day , but going through and making sure all tools are put up , washables stations are sweep and general sustenance is covered would be a nice return .
Stations
Bizarre as it may go , farmers could also take a managerial point from chefs : Give your staff a station to run .
In a restaurant , you have someone who is in electric charge of the salads ( often called garde manger ) . You have a sauté someone , a grill somebody , a dessert chef , an expediter ( who sets the plate in order and send them out ) and mayhap a few more . The point is that they all have their own responsibilities every solar day . If your functioning is large enough to have a duo or few employees , turn over give everyone a province of their own . Then , at least , you hump who to attend for if something did or did not get done .
And those are just a few manner the chef outlook could be channelise to the Fannie Farmer . I ’m certain there are others , but also , I ’m trusted the chef could learn something from the Fannie Farmer . But that ’s for another time !
