11 Get Ahead: Think Like a Chef or Caterer

Professionals would never be able to achieve their expert results without their mise en place (staging) of the cooking. Prepping ahead allows you to concentrate on what you’re doing, make sure it tastes good and then clean the kitchen before anyone comes over.

Each recipe in this book tells you how to stage and what you can do ahead of time. Most foods can be prepared earlier in the day, then covered and stored in the refrigerator. The trick is to use baking paper under and over the food with plastic wrap over the top. The paper absorbs the moisture and the plastic wrap keeps it dry and protected. So if you’re making gyoza, for instance, you can prepare them in the morning, wrap them up, and take them out of the refrigerator or freezer just before cooking. Enjoy the fruits of your efforts without being a frazzled, tired cook.