Phil
Old Oak
Interesting read.
Adrian can add more
The same principles will apply to woodworking and the shop.
Adrian can add more
The same principles will apply to woodworking and the shop.
-
Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!
Mise en Place
- Thread starter Phil
- Start date
HdV
New Shoots
When I was a student at uni I worked in the kitchen of a hospital. Most of the day was spent on preparations (indeed mise en place). The actual cooking varied, but in general is was more than 1 hour and less than 2 hours. To give you an idea on how each day's time was spent: 50% preparations, 30% cleaning, 10% cooking, 10% at the conveyor belt to fill the plates and have them brought in preheated trolleys to the patients .
AJB Temple
Sequoia
- Joined
- Apr 15, 2019
- Messages
- 7,721
- Reaction score
- 1,200
Serious pro kitchens take mise very seriously. You go down really quickly in service if you are not super well organised in a restaurant kitchen. The part I find most stressful is plating as it's always under significant time pressure and we try to make it all look pretty.