Setup is a key to ensuring the proper functioning of any kitchen, whether at home or professionally. This is true whether you are preparing fresh pasta, preparing a wedding cake or distilling dishes during dinner. What is implementation and why do you need it in your life? There is no time during lunch or dinner to stop and prepare an ingredient you need for a dish. Let`s say you have a steak on your menu served with a Bordeaux sauce. If you didn`t make enough sauce when you set up, you won`t be able to sell this dish. What if you run out of this sauce and still have three steak orders to fill? Some of your guests will return home disappointed. Think of a trip. You need to choose the clothes and items you need, pack them in bags and place them at the door while waiting for the taxi. As soon as the taxi arrives, you can simply leave. Once you`ve got everything ready on the kitchen table, you can start cooking without distraction. You don`t run to the store if you realize you`ve forgotten something. They still need to be put in place.

In the “Keep it clean” section (above), I mentioned minimizing clutter. Let me tell you a story. Fortunately, you can spend time organizing your workspace and planning your cooking process to avoid unnecessary trial and error in the kitchen. In the culinary world, this practice of preparation is known as set-up. This French term means “everything in its place”. And that`s exactly what you`re aiming for. While setting up may seem simple, it`s an important part of all successful kitchens and a skill required of talented chefs. “Implementation is the religion of all good line leaders.

Q— not with a line leader`s “meez” – that is, its configuration, carefully arranged supplies of sea salt, coarsely crushed pepper, soft butter, cooking oil, wine, backups, etc. As a cook, your station and its condition, its state of readiness, is an extension of your nervous system. The universe is fine if your station is set up the way you like it: you know where to find everything with your eyes closed, everything you need during the shift is at your fingertips, your defense is deployed. If you exhaust your setup, get dirty and disorganized, you will quickly turn on the spot and call for reinforcements. I worked with a cook who, in the middle of the rush, got behind the line to a dirty cooking station to explain why the offending cook fell behind. He pressed his palm onto the cutting board, which was littered with peppercorns, splashed sauce, pieces of parsley, breadcrumbs, and the usual flotsam and jet seeds that quickly accumulated on a station unless constantly wiped with a damp accompanying cloth. “Do you see that?” he asked, raising his palm so the cook could see the dirt and leftovers sticking to his chef`s palm. “This is what the inside of your head looks like now.” Use two cutting boards – one for raw meat and one for everything else (preparing products, cutting cheese, slicing stale bread into cubes, etc.). Reserving a board (and knife) for undercooked meat will avoid the possibility of cross-contamination.

Wooden planks are pretty, but almost impossible to sterilize. Use a plastic plate that can be cleaned in the dishwasher for raw meat. A good meal can only come from an organized kitchen. The variety of activities related to the preparation of a meal also requires the organization of the chefs and their kitchens. There are international standards that define how a kitchen should be organized to save energy for chefs and reduce the time it takes to prepare a meal. Setting up is a French term commonly used in cooking to refer to the preparation and organization of ingredients before cooking. Usually, cooking requires different ingredients, and if you don`t prepare them before you start cooking, your dish could be a disaster. Your dining experience will be ruined, the taste of the food will be compromised, and you`ll spend more time in the kitchen than you need.