Meez - Revision history

Klenwell at 03:22, 24 June 2020

2020-06-24T03:22:26Z

Klenwell at 03:21, 24 June 2020

2020-06-24T03:21:18Z

Klenwell at 03:20, 24 June 2020

2020-06-24T03:20:10Z

Klenwell: Created page with "Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential':
Mise-en-place is the relig..."

2020-06-24T03:18:46Z

Created page with "Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential': <blockquote>Mise-en-place is the relig..."

New page

Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential':

<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now.”''</blockquote>

@@ Line 1: / Line 1: @@
 Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential]:
-<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now.”''</blockquote>
+<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now. ''Work Clean!''”</blockquote>
 More: https://news.ycombinator.com/item?id=18866034

← Older revision		Revision as of 03:21, 24 June 2020
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	<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now.”''</blockquote>		<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now.”''</blockquote>

−	~~Source~~: https://news.ycombinator.com/item?id=18866034	+	More: https://news.ycombinator.com/item?id=18866034

← Older revision		Revision as of 03:20, 24 June 2020
Line 1:		Line 1:
−	Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential':	+	Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential]:

	<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now.”''</blockquote>		<blockquote>Mise-en-place is the religion of all good line cooks. Do ''not'' fuck with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system—and it is profoundly upsetting if another cook or, God forbid, a ''waiter'' disturbs your precisely and carefully laid-out system. The universe is in order when 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 course of the shift is at the ready at arm’s reach, your defenses are deployed. If you let your mise-en-place run down, get dirty and disorganized, you’ll quickly find yourself spinning in place and calling for backup. I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now.”''</blockquote>
		+
		+	Source: https://news.ycombinator.com/item?id=18866034

Meez - Revision history

Klenwell at 03:22, 24 June 2020

Klenwell at 03:21, 24 June 2020

Klenwell at 03:20, 24 June 2020

Klenwell: Created page with "Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential': Mise-en-place is the relig..."

Klenwell: Created page with "Anthony Bourdain explained "meez" or mise-en-place in [https://en.wikipedia.org/wiki/Kitchen_Confidential_(book) Kitchen Confidential':
Mise-en-place is the relig..."