en order-management 
Culinary Cues
AUGUST 18, 2022
I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. The difference between the two happens before the first order is received. Each of those factors: knowledge, skill, experience, confidence, and preparation are part of a cook’s mise en place.
Culinary Cues
JANUARY 15, 2024
No false starts this morning and pay attention to managing the game clock.” Walking over toward the bakeshop I hear Jake respond to a server’s question regarding timing until her order is up. And then I catch the sound of plated orders sliding down the stainless shelf of the pass. We can climb out of hell, one order at a time.
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Culinary Cues
MAY 19, 2022
This was “order/fire” time. By 6:15 the crew had pushed through about 40 orders with relative ease. The printer was dropping orders at a frenzied pace as the early birds left and tables were quickly turned. Jake called out: “Ordering, three filets mid-rare, 2 strips rare, a sole Veronique, three etouffee, two feature apps.”
Culinary Cues
SEPTEMBER 8, 2020
When the order is placed the cooking is almost instantaneous. . Add this to an onslaught of orders coming in a breakfast crunch time and you can see how easy it would be for a cook to get frazzled. . When an order comes in it is immediately cooked, plated, and slid into the pass. Mise en place has never been more important!
Culinary Cues
MAY 16, 2022
Tom and everyone else knew that more than half of those reservations would be crammed into the 7:00 hour; so, there would be no room for mistakes and no patience for a lack of adequate mise en place. Shawn would call out orders and set up plates for the other line cooks. Here we go! PLAN BETTER – TRAIN HARDER.
Culinary Cues
SEPTEMBER 14, 2023
There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. What can you do?
Culinary Cues
DECEMBER 28, 2021
Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace. As service begins to reach its peak, you set aside your prep work and jump into the expeditor position calling out orders and finishing plate garnishes. This is part of the chef’s job.
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