I went into culinary school expecting to learn about the science and techniques of French cuisines (and I did), but I ended up learning more about how to operate in the kitchen as a professional environment.
- Mise en place: Cut, measure, stage everything before turning on any heat. Prep isn't separate from the cooking, and sequencing actually jives well with my brain.
- Cleaning: Wipe the station as you prep, wash the cookware and utensils as you cook. The head chef treated a messy station as a failure of technique not just hygiene. Be disciplined and sequence thoughtfully.
- Plating: Invest in the look of the finished product because the eyes eat first. I was bad at French plating, but more than that it felt like it missed the point of cooking and sharing a meal for me (small portions, negative space, pomp and flare). A composed plate optimizes for an individual, but I enjoy meals for the communion, the passing of dishes, eating the same thing at the same time. I vote family style.
My best attempts at French plating below.
