logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Personal Chef Site

BellaOnline's Personal Chef Editor

g

Mise En Place - Offsite Prep for Your Business

Guest Author - Jason Hodge

As with every business, there are certain considerations you must make, in order to keep your doors open, business growing, and success on the horizon.
  • Business Structure
  • Objectives
  • Logistics
  • Expenses

Mise En Place, the process of getting things ready [to increase efficiency and uniformity in your cooking processes], is a technique that not only can, but should be extended beyond your clients' kitchens.

As a personal chef, and not a caterer, there are certain restrictions that prevent you from being as efficient as you could otherwise be. Bottom line... you lose a lot of time, limit clientele, and ultimately put glass ceilings over your potential earnings and exposure. It's a cold reality in this field of work; but I have some great solutions for you!
  1. Go Semi-Commercial!
    Although you may not want to have a full-on commercial kitchen, or may not be able to afford one starting out, you may be able to rent some space and time in a certified commercial kitchen, where you could get all of your bases done, packaged, and ready for use in your clients' homes. It's a perfect scenario that will allow you to reduce your time by, in many cases, 75%. That's a great savings of time, which also means you can take on more clients in that left over time.
    You've just increased your earning potential by 400%!
  2. Bottle & Package Ahead of Time!
    If you're into making your own signature rubs, spice blends, etc. like me, bottle all of your sauces, drizzles, marinades, rubs, along with all of those things that need time to properly bloom in flavor and complexity. It allows you to accomplish things you couldn't otherwise in the traditional 4 hour client window. This will mean the difference between your clients getting the authentic and unique, or something they could probably get from any other chef.
  3. Menu Bundle!
    It may sound a bit obsessive compulsive, [ ;) ] but when you do your shopping, group your ingredients together by menu. I call this menu bundling. What this does is saves you time when you need to get your prep work done by putting everything in that recipe right in front of you at once.
    It saves you a boatload of time!

I think you get the idea. Mise en place can be for more than on-site work; and it applies to every aspect of your business. We just explored its relation to food this go-round.

For more information connect with me on my Facebook page and/or visit my YouTube channel ask your questions, leave your comments, share it, and most importantly grow your business the smart way!

Until next time...
This site needs an editor - click to learn more!

Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Twitter Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Facebook Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to MySpace Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Del.icio.us Digg Mise+En+Place+%2D+Offsite+Prep+for+Your+Business Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Yahoo My Web Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Google Bookmarks Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Stumbleupon Add Mise+En+Place+%2D+Offsite+Prep+for+Your+Business to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Personal Chef Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Jason Hodge. All rights reserved.
This content was written by Jason Hodge. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
How To Make Dill Oil - An Herbed Oil

Reframing the Restrictive Diet Mindset

Ideas On How to Use Vietnamese Coriander

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor