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

Quality of Instruction

Starkey's Quality EducationOver many years Starkey has learned what it takes to actually put together a high quality of Private Service education.  It’s a grand puzzle.   Educators must have a high level of service management in their backgrounds and have specialized and proven abilities in at least three of the primary areas of service including: Administration, Housekeeping, Culinary, Clothing, Entertaining and Personal Care.  In addition, there must be adjunct educators in Property and Grounds, Maintenance, Transportation and Travel, and Safety and Protection.  Starkey has chosen two 30 year veteran service experts to lead its educational programs, including one with diplomatic presidential household and culinary service in their background and the other with a five star housekeeping and personal care expertise.  In addition, we have identified twenty adjunct educators and presenters to complete our curriculum of experts.  Our full time Personal Statement educator has a Master’s Degree in Industrial /Organizational Psychology and Career Counseling.  The facility must be appropriate for Private Service; our culinary support, classrooms, and computers must support the students.  The financing must be in place to serve our potential students, and our educational text books and service management tools must be seasoned and correct.   Our residential housing must support the student’s quality of life so that they might succeed.  Finally, our availability of positions and the type of positions must be appropriate for our level and the ability of our Graduates, both new and seasoned.  Our placements must be successful, fulfilling, and long lasting!   It has only taken us 30 years to get it right!

Quality of Instruction

Starkey's Quality EducationOver many years Starkey has learned what it takes to actually put together a high quality of Private Service education.  It’s a grand puzzle.   Educators must have a high level of service management in their backgrounds and have specialized and proven abilities in at least three of the primary areas of service including: Administration, Housekeeping, Culinary, Clothing, Entertaining and Personal Care.  In addition, there must be adjunct educators in Property and Grounds, Maintenance, Transportation and Travel, and Safety and Protection.  Starkey has chosen two 30 year veteran service experts to lead its educational programs, including one with diplomatic presidential household and culinary service in their background and the other with a five star housekeeping and personal care expertise.  In addition, we have identified twenty adjunct educators and presenters to complete our curriculum of experts.  Our full time Personal Statement educator has a Master’s Degree in Industrial /Organizational Psychology and Career Counseling.  The facility must be appropriate for Private Service; our culinary support, classrooms, and computers must support the students.  The financing must be in place to serve our potential students, and our educational text books and service management tools must be seasoned and correct.   Our residential housing must support the student’s quality of life so that they might succeed.  Finally, our availability of positions and the type of positions must be appropriate for our level and the ability of our Graduates, both new and seasoned.  Our placements must be successful, fulfilling, and long lasting!   It has only taken us 30 years to get it right!

Dear Graduates and Friends

Julie and JuliaI recently went to the newly released movie featuring the life of Julia Child, Julie & Julia!  For those of us who have ever had a dream, and struggled many years to achieve it, it was downright inspirational!  I loved it.  It’s important not to take one’s self too seriously, but after 30 years in Private Service and now achieving age 60, it’s hard not to take some time on the subject.  What I saw in the movie was an ambitious young woman, seeking to find her gift in life.  Ultimately she found her calling writing about cooking with the great and very humorous Julia Child as her muse.   I decided right then and there that while I have written many texts and manuals in the field of my passion, Household Management and Service, I have not often written from my heart.  To that end, I am beginning today to do so.  I hope you like what you read, and will respond if you feel inspired to do so! (more…)

Cooking Smart for the Private Chef

By former Presidential Chef Bill Althoff

Did you know that as a baseline it takes 2 hours to prep, prepare, serve, and clean up one average meal for 4 persons?

Excerpt Original Guide to Private Service Management, Starkey International

 The Super Grain

Perhaps many in the world have never heard of the grain—Quinoa (pronounced keen-wah).  Farmed for thousands of years it is the grain of the pitseed plant grown in the Andes Mountains since the Inca civilization.  It is known as the super grain of today.  You can find it at your local grocers in the rice and cous cous section of the store.  It cooks similar to the way rice does,  it is recommended you do not rinse it.  I like to cook it with chicken broth instead of water. You can season it with a wide variety of spices, I like to add saffron or my favorite is to cook it until it is almost ready and add my favorite sautéed vegetable in the pot. 

So if you haven’t heard of Quinoa, try it.  It pleases all palettes, it is gluten free, meat free and tastes great.