Dessert Station Mise En Place

When Setting up a dessert station, whether for a large banquet kitchen or a small restaurant, there are several important considerations. The size and configuration of the work area, as well as its location in relation to the ovens, refrigerators, and freezers, determine how certain jobs are accomplished. For example, if you are preparing a hot soufflé, the location of the oven is an important factor in determining how and where the soufflé will be plated. In the same vein, if you are plating frozen desserts, the location of and access to freezer space must be considered. Keep often-used items within easy reach, and easy to see. Keep efficient workflow in mind, too-plates should move in a single direction.