The professional kitchen is an entirely different world with its own set of rules. It also has its own language-- one with strange references and hard-to-understand phrases. Here, I'm uncovering just a few of those many terms used almost daily in the kitchen.
Short for the french term 'mise-en-place' which means 'everything in place' a.k.a perfectly organized. It doesn't just refer to the actual prep but also having your utensils, plates, sauces and such on hand and in the right place positioned according to the perfect laws of ergonomics. The better the mise en place, the better the night will be. Every professional cook in the world will agree to that.
French word for "Yes" often used in response to Chef's instructions. The opposite, No, is seldom used.
Sometimes confused with the dirtbag, this is someone who takes the shortcut route to preparing something, that usually ends up being a lower quality product.
Someone who's personal hygiene is questionable or maintains a messy work environment around him.
What the kitchen team needs to do to ensure a smooth service when the restaurant is really busy and orders are pouring in. A busy restaurant has several small pushes but also one big push during the busiest time of the night. Focus, organization, speed, and mad skills are critical in ensuring a particular station or the entire kitchen avoids being in the shits.
In the shits/going down
When a particular station or the entire kitchen (a nightmare!) fails to be able to cope with the orders coming in from the dining room. This could be due to several factors like poor leadership, bad organization, lack of focus etc.