3. MISE EN PLACE – SAVING TIME WITH SLOW COOKING PROCESS
Chefs frequently cook food during the morning mise en place, meaning the food is already cooked, has
been chilled and stored by the time service begins.
At service time the steak is removed from the fridge and regenerated and seared to order.
Only what is ordered table by table is regenerated and the remainder stays chilled in the
fridge until next service, this reduces waste and saves money.