Archive for May, 2010

Suit Up, Step Up & Suck It Up Princess – I’ve Got a New Job!

We, in the Hospitality Industry, all know the only way to get experience & broaden our knowledge base is to move around from job to job & keep stepping up the ladder; it’s the only way learn new stuff right?  In hospitality, moving jobs & gaining experience in the many & varied aspects of our industry is not just common place for anyone interested in bettering their skills, its expected if you want to be taken seriously.

In our industry it’s not enough to say we covered off on it in our training, in fact, you’d probably be laughed at if you tried that one on.  How else are you going to get valuable experience but to get in, get your hands dirty & try EVERYTHING.

Each industry has its own ‘code’ & in hospitality we’re no different. It’s up to YOU to take responsibility for your training & development & arm yourself with the skills YOU need to perform YOUR job effectively.  The simplest way to get ahead is to make it a policy to jump on any opportunity to work with the Masters, even if that means leaving a ‘safe job’ to step up. Continue Reading

The Secret Behind A Great Chef – Mise En Place

Mise en Place is about keeping many tasks in mind simultaneously, weighing & assigning everything to its proper place & priority – its actually a French term for “everything in its place” but in all reality, it means far more than simply assembling all ingredients, pots, pans & plates – its also a state of mind!

A great example of this technique is when you are making a Stir Fry, everything is cooked quickly & all your ingredients must be ready to go – so preparation is the key.

My Chefs were absolutely militant in instilling this simple concept into my head when I went through my apprenticeship; teaching me that each section was to be fully prepped with all ingredients necessary to make a particular dish as when the show gets going, there’s no time to stop & prep. Continue Reading