How to get ahead of your guests and get as much mise en place ready!
Pictured ~ Fermented and dehydrated tomato leather I got ready for upcoming charter. Topped with Olive oil pearls, balsamic air, balsamic and micro basil.
The one thing this industry has taught me is to expect the unexpected! Also to fight the battles that will count. We all wish we could do everything from scratch and yes please don't let me stop you from trying to do so. But you also have to remember usually you will be by yourself or maybe with another 1 or two chefs if you're lucky. In a small galley and maybe won't have the equipment necessary to create everything you want. There's no shame in buying good quality products in to help you create an incredible end product. Im not talking going out and buying a complete meal. Im talking small elements to a dish you may not have time for. Like atelier du homard who are two chefs in Cannes preparing lobster exactly how you want them. Raw, cooked, peeled, live with or without garnish vac packed. This can save a lot of time and a big mess. Work smart chefs!
Honestly each time guests come onboard I never know what to expect. Always curve balls being thrown at me, literally a pizza being asked for 10mins before sending out a 3 course dinner to the rest of the guests. You just never know!
So I've come up with some basics you can get ready before a charter. This of course doesn't cover all bases but it sure does help when you're under the pump.
The first thing I like to do is create a list of breakfasts, lunch options, dinner options and dessert option. This sets the base for dishes that you can create with what resources you have. Generally charter guests will ask for a few days menu before they arrive so use these lists to create those. While on charter you don't have to think to much as you can refer to your list every night before creating the next days menu. So now onto the food prep!
I've always had an interest in fermenting, dehydrating and pickling. This has helped a lot as these things can keep for such a long time and sometimes unrefrigerated which saves on space. I go crazy leading up to a charter making, kimchi, pickling onion, fermenting tomato skins, even kombucha. Its basically a great way to clean out the fridges to get the stock down before doing my big provisioning order pre charter. There's really no limit to what you can do. A great book to get is Noma Ferments, it will get you started in the know how with all this stuff. Also get yourself some glass jars and bottles to store all this in.
Pictured ~ White chocolate raspberry dessert. This can be made and frozen ready to go before charter guests arrive.
Other things I always have on hand are :
Assorted cookie doughs rolled up in cling film.
Or any kind of doughs really. Sweet pastry, pie pastry or different flavoured pasta doughs. It can be endless really.
Flavoured butters rolled up in cling film. Truffle, sundried tomato, miso. Go Nuts!
All kinds of flavoured herb oils, Parsley, dill, chervil. Save that sundried tomato oil, make some chilli oils. These add a great pop of colour to finish a dish.
Freeze sourdoughs. I will usually make a double or triple batch everyday leading up to a trip and freeze what's left just incase. Any bits and pieces left over I dry out and will make sourdough crumbs with it. Great to infuse Ice cream aswell.
Pizza dough. Who doesn't like pizza?! No one! So I par bake on stone's in the oven and freeze down for emergencies. It saved my ass more than once.
Desserts! 2-3 days leading up to the trip I will go crazy and make maybe 4-6 desserts that will keep or get better. Creme brulee, cheesecake, panna cotta, apple pie mix,frozen moulded desserts that just need to be glazed and any decorations you can think of.
Also a good range of coulis and fruit puree's can come in handy which can also be frozen.
Dehydrated powders I will make myself with left over scraps like orange peel, dragon fruit peel or anything like that. I'll grind it up and sieve it or you can buy my favourite brand Fresh As Freeze Dried Products. These make great final touches to sweet and savoury dishes.
Left over's. When making crew food I like to vac pac and freeze down as back up. Whether its pulled mexican pork, BBQ Ribs, indian curry bases, lentils, beans, pulses or marinated and slow cooked meats.
Ice creams and sorbets! Always, always have them on hand. As we speak I offer a menu with around 50 sorbets and ice creams. This is a little bit overboard and I don't recommend this but it's good to have really unique flavours to add to a finish a dessert. Miso, black sesame, grilled corn, maple parsnip, ferrero rocher are some of my favourites. Go crazy! There's actually no limits!
Stocks. Always have all types of stocks on hand which then can also be reduced down to all types of sauces like a Jus or demi glace. Don't forget the vegans and make a vegan stock/jus. Great recipe here from chef steps. Also another good way to clear the fridge before a big provisioning.
Have a few basic salad dressings ready to go aswell. Just one less thing to prep on those busy days. Caesar, honey mustard, balsamic emulsion and so on.
The list really could go on!
I always like to over prepare myself. What's the worst that can happen. Desserts will go to crew? I'm sure they will hate that!
So do your best with the resources you have and work smart!
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