Comments on: Preperation is Everything! http://www.milescollins.com/wordpress/preperation-is-everything Food - Photography & More Mon, 21 May 2012 19:15:06 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/preperation-is-everything#comment-19385 Thu, 27 Aug 2009 21:33:05 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19385 Annie, Dib dib dib, dob, dob, dob :mrgreen: Miles Annie,
Dib dib dib, dob, dob, dob :mrgreen:

Miles

]]> by: miles http://www.milescollins.com/wordpress/preperation-is-everything#comment-19384 Thu, 27 Aug 2009 21:32:34 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19384 Cid, Knew you'd get there in the end! Those TV chefs have BBC assistants doing it all for them, it's a bloody con! Miles Cid,
Knew you’d get there in the end! Those TV chefs have BBC assistants doing it all for them, it’s a bloody con!

Miles

]]> by: Annie Flinn http://www.milescollins.com/wordpress/preperation-is-everything#comment-19375 Thu, 27 Aug 2009 16:47:15 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19375 Spoken like a true Boy Scout. Spoken like a true Boy Scout.

]]> by: Cid http://www.milescollins.com/wordpress/preperation-is-everything#comment-19369 Thu, 27 Aug 2009 09:50:18 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19369 Miles, For years now I've admired the tv chefs ability to point to a tray of little glass dishes containing the ingredients they are about to casually throw into the pan.... so organized, so swift.... so why don't I do that then? Well I fully intend to when my kitchen arrives.... it's a sort of late, new years resolution! When I open my first restaurant, all the chefs will be wearing black satin Nigella dressing gowns, each one with his or her own Kitchen Aid mixer... that seems to be key to the whole prep thing :) The ability to glide is important too.... there'll be no stumbling about in my kitchen. <i> 'What about soggy sleeves?' </i> I hear you cry, fear not a jeweled peg will be provided for everyone in the veg prep shed.... while we're on the subject of vegetable preparation may I admit that I find this a deeply unpleasant job and all those who spend hours doing it have my full admiration. In short, I agree entirely, it's all about good prep and timing. Cid Miles,

For years now I’ve admired the tv chefs ability to point to a tray of little glass dishes containing the ingredients they are about to casually throw into the pan…. so organized, so swift…. so why don’t I do that then? Well I fully intend to when my kitchen arrives…. it’s a sort of late, new years resolution!

When I open my first restaurant, all the chefs will be wearing black satin Nigella dressing gowns, each one with his or her own Kitchen Aid mixer… that seems to be key to the whole prep thing :) The ability to glide is important too…. there’ll be no stumbling about in my kitchen. ‘What about soggy sleeves?’ I hear you cry, fear not a jeweled peg will be provided for everyone in the veg prep shed…. while we’re on the subject of vegetable preparation may I admit that I find this a deeply unpleasant job and all those who spend hours doing it have my full admiration.

In short, I agree entirely, it’s all about good prep and timing.

Cid

]]> by: miles http://www.milescollins.com/wordpress/preperation-is-everything#comment-19363 Thu, 27 Aug 2009 07:02:56 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19363 Rod, Well said! Many, many restaurants have already gone down that particular road. Nobody wants to pay chefs to do the fresh prep these days. A sign of the times I'm afraid. Miles Rod,
Well said! Many, many restaurants have already gone down that particular road. Nobody wants to pay chefs to do the fresh prep these days. A sign of the times I’m afraid.

Miles

]]> by: miles http://www.milescollins.com/wordpress/preperation-is-everything#comment-19362 Thu, 27 Aug 2009 07:01:43 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19362 GDave Thanks! It's a tough old life :) Miles GDave
Thanks! It’s a tough old life :)

Miles

]]> by: Rod http://www.milescollins.com/wordpress/preperation-is-everything#comment-19340 Wed, 26 Aug 2009 19:01:53 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19340 You could, of course, avoid all this messing about and get it all preprepared and boil it in a bag like Gordon Ramsay does (sorry did it's probably closed down now) A van delivers to the back door and when a customer orders you chuck the appropriate bag into boiling water Voila ! I could be a Michelin starred chef Rod :twisted: You could, of course, avoid all this messing about and get it all preprepared and boil it in a bag like Gordon Ramsay does (sorry did it’s probably closed down now)

A van delivers to the back door and when a customer orders you chuck the appropriate bag into boiling water
Voila !

I could be a Michelin starred chef
Rod :twisted:

]]> by: greedydave http://www.milescollins.com/wordpress/preperation-is-everything#comment-19339 Wed, 26 Aug 2009 18:45:24 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19339 Miles, Your take on mis en place (I learned a new phrase today) is very reassuring. I like most would have no idea of the hard work that goes into a service, nor the other issues that you face in your 45°C kitchens. All the best with the new place! GDave Miles,
Your take on mis en place (I learned a new phrase today) is very reassuring. I like most would have no idea of the hard work that goes into a service, nor the other issues that you face in your 45°C kitchens. All the best with the new place!

GDave

]]> by: miles http://www.milescollins.com/wordpress/preperation-is-everything#comment-19322 Wed, 26 Aug 2009 08:19:23 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19322 Rod, Many things will determine the timescale on this, not least the quality of the staff in place at that time. The hardest thing is getting the timings right, getting to a point where ALL of the chefs are into the flow of things and cook naturally because they understand the dishes. Get that sorted and you're on a winner. That can be a week, a month or, in some cases..never!! Miles Rod,
Many things will determine the timescale on this, not least the quality of the staff in place at that time. The hardest thing is getting the timings right, getting to a point where ALL of the chefs are into the flow of things and cook naturally because they understand the dishes. Get that sorted and you’re on a winner.
That can be a week, a month or, in some cases..never!!

Miles

]]> by: miles http://www.milescollins.com/wordpress/preperation-is-everything#comment-19321 Wed, 26 Aug 2009 08:16:30 +0000 http://www.milescollins.com/wordpress/preperation-is-everything#comment-19321 Melissa, The prep is indeed just as important, it is the quality of the prep that determines the quality of the end product. When a chef starts to run out of prep he/she is then playing catch up for the rest of the service and that's when the problems start. Miles Melissa,
The prep is indeed just as important, it is the quality of the prep that determines the quality of the end product. When a chef starts to run out of prep he/she is then playing catch up for the rest of the service and that’s when the problems start.

Miles

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