Restaurant Lingo:
Mise en Place- Refers to the set up of the sauté station. Essentially, it means everything in its place. Most cooks put certain ingredients in a certain spot each shift (salt and pepper to the right, olive oil to the left).
Diner Lingo:
Break it and shake it: add egg to a drink
1 comments:
The head chef of my restaurant does exactly that...of course that includes a very small bottle of rum on the side. He tells me it's for the bananas foster. The little liar. :>
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