July 2017
Readiness
Every
Sunday, I pamper myself with facial treatment and body massage. But before
that, I treat myself to a set breakfast at one of the fast food restaurants
rather than the usual cereal, toast and espresso at home not for the food
quality but for a break from the weekday routine.
So
this Sunday, I arrived at the food court at around 8. I noticed that the
restaurant on this floor which only opens at noon was already bustling with
activities. I couldn’t help watching what they were doing.
The
two young men in crisp white uniforms were preparing fruit and cream sponge
cakes. One was whisking egg whites while the other was applying coats of cream
to the cake. They were focused paying no attention to me who was staring curiously
at them through the glass divider. That was four hours before the restaurant
was to open. I was sure that they were not the only two staff working. There
should be even more in the kitchen - arranging,
organizing, cutting, dicing, slicing, peeling, defrosting, boiling, blanching
and tenderizing etc.
The
French names this whole process as the Mise
en place literally means “set in place”. That means all is ready before the
actual cooking. The hours of preparation
work are to ensure that the whole cooking process can be smooth and efficient
and that perfect dishes can be brought to the customers’ tables at the soonest.
I stood there feeling the greatest respect for them and telling
myself not to gobble my food again but to nibble and savour every mouthful! I
also learnt a life lesson - preparation is the key to success! The greatest
inventor of all, Alexander Graham Bell, had put it so aptly. “Luck” is but “an opportunity” and for success
to be ensured, there must be good preparation!
