For three months now my schedule is always morning.
Normally I wake up at 7 am, I ask Siri to wake me up at 7 before going to sleep. I also ask her to remind me about the things I need to do for the next day. Moving out from bed is one of the most difficult challenges in the very early morning.
Anyway I always have my breakfast at the accommodation so I can go directly to the kitchen when I get to the Hotel, Because if I take my breakfast in the hotel it will take 20 minutes of my time and then I cannot work immediately.
So when I come to the kitchen I switch the lights on, I check the log book for any updates or endorsement that I need to do. Then I set up all the stuffs needed for cooking like the chopping board, knives, pots etc. switch on the burner, the oven etc. Complete setup is a must. missing small thing in the set up is a big hassle during busy operation.
When I'm done with the setup I need to check all the mise en place, I need to smell, taste change and make new one if needed. One thing we need to remember when we are checking the mise en place that " if we are not sure about the quality of the MEP or the food we should seek other chef sopinion or better throw the MEP. Normally I am alone in the morning when I have doubt I throw the stuff. While checking I also make a new list of the things that I need to do.
When I'm done with the setup and checking, that is the time to start with the preparation of the mise en place for back up. In preparing the mise en place we also need to consider the first thing first we need to do otherwise it will cause delay.
When the other chefs comes, the midshift schedule, That is the time I can go to pick up some stuffs from the main kitchen or from other kitchen, or maybe that is the time I can go for breaktime.
There are so many thing we can do in the kitchen, life in the kitchen is not boring.
Normally I wake up at 7 am, I ask Siri to wake me up at 7 before going to sleep. I also ask her to remind me about the things I need to do for the next day. Moving out from bed is one of the most difficult challenges in the very early morning.
Anyway I always have my breakfast at the accommodation so I can go directly to the kitchen when I get to the Hotel, Because if I take my breakfast in the hotel it will take 20 minutes of my time and then I cannot work immediately.
So when I come to the kitchen I switch the lights on, I check the log book for any updates or endorsement that I need to do. Then I set up all the stuffs needed for cooking like the chopping board, knives, pots etc. switch on the burner, the oven etc. Complete setup is a must. missing small thing in the set up is a big hassle during busy operation.
When I'm done with the setup I need to check all the mise en place, I need to smell, taste change and make new one if needed. One thing we need to remember when we are checking the mise en place that " if we are not sure about the quality of the MEP or the food we should seek other chef sopinion or better throw the MEP. Normally I am alone in the morning when I have doubt I throw the stuff. While checking I also make a new list of the things that I need to do.
When I'm done with the setup and checking, that is the time to start with the preparation of the mise en place for back up. In preparing the mise en place we also need to consider the first thing first we need to do otherwise it will cause delay.
When the other chefs comes, the midshift schedule, That is the time I can go to pick up some stuffs from the main kitchen or from other kitchen, or maybe that is the time I can go for breaktime.
There are so many thing we can do in the kitchen, life in the kitchen is not boring.
