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The Private Service Chef - Making the Right Impression

Mis en PlaceOn the way into work this morning I was surprised and happy to hear a piece on how the practice of Mis en Place can help us all in the time management of our daily lives. I’m sure the recognition of the work required in the kitchen was appreciated by anybody who has spent time there. Mis en Place has been an established term in kitchens since the time of Auguste Escoffier. The great chef and father of the grand cuisine who still influences us today saw much in the military that could be applied to kitchens. Our classic uniforms where based on those of the soldier in the hot climate of North Africa. The Brigade system, the underlying structure on which the organization of the kitchen staff was based is very much a product of the military. From our first day of training, Mis en Place or “put things in place” was the basic tenet of our profession. Organization of the station; the food we prep and place in ninth pans, the sauté pans and side towels, the salt and pepper all have to be where they can be grabbed exactly when needed. As important but less often acknowledged is the need to remain clear and unencumbered as we work. You may know that everything in the kitchen is where you want it, but what happens after that pan or product is used? If you are truly going to be on top of your game, cleaning as you go is imperative. The kitchen must not be cluttered with all of the equipment and utensils that you used thirty minutes ago. The kitchen, not just the dinning room, is part of the Ballet of Service we perform during an event. During events you may have a staff member to help accomplish this work but for the day to day it is your responsibility to see it gets done. Often times Mrs. Starkey will offer guests a peek at the kitchen upon the completion of an event. They are curious where, hopefully, such a fine meal came from. How would you like yourself to be seen? What would you like the last impression of your Principals’ guest to be?

As a Private Service Chef or Cook there is much we can do in managing ourselves within the kitchen. Our self-directed motivation requires us to have a clean uniform, a clean appearance, and timeliness in our arrival and meal presentation. Mis en Place requires us to have an organized mind. We accomplish our “to do” lists, and then rewrite them and write them again until the task is completed to the high standards of the household.

All our planning and organization however can be undermined if the execution is not professional. We teach the established wisdom here at Starkey International that we a judged first by how we look, then by how we speak, how we act and last by what we say. If the kitchen appears clean and organized, stress can be eliminated and you can focus your mind on the task at hand and still be able to direct the other activities around you during service. In order for this to happen, cleanliness throughout the day, not just at the end of it, is essential.

Your Principal will notice and appreciate the impression of professionalism you have given their guests. It will give them confidence in you when you fulfill these standards on a daily basis. These are the values that elevate a Private Service Chef above the ordinary. Now let’s cook (and keep it clean !).

Chef Dale EidenChef Dale Eiden C.E.C.,

Private Service Instructor,

Starkey International Institute

 

New York Observer sets record straight

 

new-york-observer-sets-record straight

The New York Observer sets the record straight about Starkey International and Mary Starkey.

 

Click here to read the O'dwyer's article on Starkey International

Click here to read the other O'dwyer's article on Starkey International

 

 

Satter Foundation

 

Starkey International

 

Scholarships for our Military

 

2014

 

The Satter Foundation has again contributed scholarship monies to Starkey’s non-profit Restoring the Art scholarship fund specifically designated for Military personnel in earning their Starkey Certifications.  Starkey International has long supported Military Enlisted Aides and Officers who wish to professionally join Starkey’s family of Certified Household Management Graduates.  Please contact Paula Faulkner, CFO of Starkey for information regarding the Satter scholarship monies and other Funding and Scholarship opportunities.   Thank you Satter Foundation!

 

 

Harpers Bazaar Sends Undercover Student

 

harpers-bazaar-sends-undercover-student

Harpers Bazaar sends an undercover student to Starkey International.

 

 

Click here to read the Harpers Bazaar's article on Starkey International

 

 

Announcing Starkey China

Starkey ChinaStarkey International has reached agreements with China's largest household service organization, China Home Services Association, and Gaoyang Vocational Education Development Center which is working with top universities to provide Starkey education and curriculum throughout China. This would allow Starkey International to engage in the training and education of Chinese household service professionals through mutual cooperation. Gaoyang center was established in 2003 and was one of the earliest entities that helped introduce international programs into China.

These efforts were made possible by Starkey International and Gaoyang's vision for quality service in China. Working with Starkey, Gaoyang will be launching training programs for Butlers, Housekeepers and other related household service specialties by mid 2013.

 

 

 

Starkey China Starkey China Starkey China Starkey ChinaStarkey China


For more information, please contact Starkey International.

 
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