2012/02
Control Your Development Environment And Never Burn Another Hamburger
Everything I know about the world of fine dining I know from watching Top Chef and from eating at Five Guys. But I do know this: chefs have the concept of mise en place (which does not mean Mice In Place), which is the idea that everything the chef is going to need to prepare the food is done ahead of time and laid out for easy access. The advantages of having a good mise en place include time savings from getting common prep done together, ease of putting together meals once the prep is done, ease of cleanup.