MISE-EN-PLACE FOR A WIN!
The term mise-en-place is bandied about quite often amongst the interior crew in yachting, but do you know what it actually means and why it is so important to us?
Mise-en-place is a French culinary phrase which translates as “everything in it’s place”. It refers to having everything ready for cooking BEFORE actually starting the act of cooking (or baking). All the garlic is minced, onions chopped, vegetables prepped, and meat is ready for cooking. Once a chef starts cooking, they can just focus on the actual act of cooking rather than having to slice, dice and chop any of the ingredients which would cause them to lose focus on the food that is cooking. If a chef fails to adequately use mise-en-place, things will quickly become chaotic in the kitchen / galley resulting in stress and perhaps even a spoilt meal.
So how does this relate to a stewardess in service? Well, imagine not being properly prepared for a meal service and subsequently having to run around during the service finding items for the table. I am sure everyone can relate to this and just how stressful it is, never mind how foolish we feel for not being able to provide that excellent service that guests expect on a super yacht.
There are a few things to think about when preparing your mise-en-place for service:
1. What is on the menu
2. What is the occasion
3. What style of service will be used
4. How many guests will be eating
5. What time the meal will be served
6. Where the meal will be served
Once you have the information to all of the above you can then start pulling everything you need for that particular service. Use your checklists to make sure you have everything prepared and are not missing anything such as specialized cutlery or condiments.
Mise-en-place is all about making sure you are well prepared for your service and have everything on hand to ensure that the service runs smoothly, elegantly and professionally, as is expected on a superyacht.
As Benjamin Franklin said:
"By failing to prepare, you are preparing to fail."
The idea of mise-en-place and being prepared can also be carried into your professional life. Have you put in all the groundwork and training to be the best stew possible? Are you fully prepared to deal with all situations you will encounter onboard? Are you confident in your skills to be able to provide the excellent service that is expected of superyacht crew? Our online training will fully equip you with the knowledge to work as a professional superyacht steward/ess and can be completed at your own pace so work around your busy schedule. You can also complete single modules such as the Advanced Food and Beverage module which covers mise-en-place as well as the styles of service and how to provide excellent service for your guests.
For more information have a look at our online school at www.trilogyluxcourses.co.za or contact us on info@trilogyluxtraining.co.za