Perhaps the first time you heard this you were in Girl or Boy Scouts where the oft repeated mantra was "Be Prepared."
Maybe it was later on when you read in Hamlet that "Readiness is all." Or, you may have encountered this concept when a
cooking teacher maintained "mise en place, mise en place…" Well, readiness is, in fact, all. It is planning. It is putting in
place that which is needed. But, before we can put in place all the pots, pans and utensils, before we have a single ingredient
purchased, before we even enter the kitchen, we must draw up a plan for the party.
Planning is essential for what transpires in the kitchen to translate to the table. Well, how do we plan? It begins by determining
the concept and theme from which the menu naturally progresses. First we must identify the concept, the overall reason for
the party. This comes before any other step and lays out a framework for us to follow. Generally, the concept can be dictated
by time of day, that is, breakfast, lunch or dinner. Or, it can be an occasion like a birthday, or an event like a wedding. It can
also be identified broadly as the reason the party is given, that is, birthday, graduation, christening.
How are we to prepare a menu, let alone pick a single dish, if we don’t know the event’s concept and theme? Let’s say
brunch is the concept and a 50th birthday is basically the theme. What are possible menu choices? Well the menu could
run the gamut from eggs benedict to toad-in-the-hole, lobster salad to pancakes, duck and smoked fois gras terrine to sunrise
burritos. All are possibilities for a brunch menu. But are they feasible for this brunch menu? We can’t actually establish the
menu yet because critical information is lacking. In the next step we fine tune the concept and its theme because the more
specific we are here, the easier the menu is to plan.
So, we must follow the systematic approach and answer the basic who, what, when, where, how and why. This presents the
big picture, the overall plan for what the event warrants food wise, equipment wise, help wise or otherwise.
The Who:
Who is the event for?
Who is giving or the event?
Who will be in attendance? Complete Guest List Cheat Sheet (print guest list cheat sheet)
Vegetarians, medical conditions, youngsters, all teen girls…
The What:
What is the purpose of the event?
What are your priorities?
What are your budgetary concerns?
What are the expectations of your guests?
Formal/informal, self service/table service, seated/standing…
Favorite/ethnic/expected dishes…
The When:
When is the event, the actual time?
Beginning time, ending time, morning, afternoon or evening…
Is it a seasonal event, ethnic or religious holiday?
Spring, fall, summer or winter, Christmas, Valentine’s…
The Where:
Where is the location?
Garden, dining room, church, exhibition hall, cafeteria…
Is it in a familiar kitchen?
Is it at a rental location or someone else's house?
The How:
How many guests will there be?
How much food is expected based on the time of day and type of event?
The Why:
Why are you having the party?
Birthday, business meeting, bar or bas mitzvah, graduation…
A couple of other cheat notes: only an approximate guest count is crucial for the menu planning. It's fairly safe to assume
hat 90% of the guests invited will respond positively (or 10% will not be able to attend). And, whether the invitation is written
or verbal, emailed or snail mailed, formal or informal, it must include an RSVP, asking the guests clearly to respond to
whether they can attend or not. Don't leave the RSVP vague. There is nothing worse than preparing for, physically and
mentally, more people then actually come to the party.
OK, now let's get to the menu. Step 2: A Menu with Style
Maybe it was later on when you read in Hamlet that "Readiness is all." Or, you may have encountered this concept when a
cooking teacher maintained "mise en place, mise en place…" Well, readiness is, in fact, all. It is planning. It is putting in
place that which is needed. But, before we can put in place all the pots, pans and utensils, before we have a single ingredient
purchased, before we even enter the kitchen, we must draw up a plan for the party.
Planning is essential for what transpires in the kitchen to translate to the table. Well, how do we plan? It begins by determining
the concept and theme from which the menu naturally progresses. First we must identify the concept, the overall reason for
the party. This comes before any other step and lays out a framework for us to follow. Generally, the concept can be dictated
by time of day, that is, breakfast, lunch or dinner. Or, it can be an occasion like a birthday, or an event like a wedding. It can
also be identified broadly as the reason the party is given, that is, birthday, graduation, christening.
How are we to prepare a menu, let alone pick a single dish, if we don’t know the event’s concept and theme? Let’s say
brunch is the concept and a 50th birthday is basically the theme. What are possible menu choices? Well the menu could
run the gamut from eggs benedict to toad-in-the-hole, lobster salad to pancakes, duck and smoked fois gras terrine to sunrise
burritos. All are possibilities for a brunch menu. But are they feasible for this brunch menu? We can’t actually establish the
menu yet because critical information is lacking. In the next step we fine tune the concept and its theme because the more
specific we are here, the easier the menu is to plan.
So, we must follow the systematic approach and answer the basic who, what, when, where, how and why. This presents the
big picture, the overall plan for what the event warrants food wise, equipment wise, help wise or otherwise.
The Who:
Who is the event for?
Who is giving or the event?
Who will be in attendance? Complete Guest List Cheat Sheet (print guest list cheat sheet)
Vegetarians, medical conditions, youngsters, all teen girls…
The What:
What is the purpose of the event?
What are your priorities?
What are your budgetary concerns?
What are the expectations of your guests?
Formal/informal, self service/table service, seated/standing…
Favorite/ethnic/expected dishes…
The When:
When is the event, the actual time?
Beginning time, ending time, morning, afternoon or evening…
Is it a seasonal event, ethnic or religious holiday?
Spring, fall, summer or winter, Christmas, Valentine’s…
The Where:
Where is the location?
Garden, dining room, church, exhibition hall, cafeteria…
Is it in a familiar kitchen?
Is it at a rental location or someone else's house?
The How:
How many guests will there be?
How much food is expected based on the time of day and type of event?
The Why:
Why are you having the party?
Birthday, business meeting, bar or bas mitzvah, graduation…
A couple of other cheat notes: only an approximate guest count is crucial for the menu planning. It's fairly safe to assume
hat 90% of the guests invited will respond positively (or 10% will not be able to attend). And, whether the invitation is written
or verbal, emailed or snail mailed, formal or informal, it must include an RSVP, asking the guests clearly to respond to
whether they can attend or not. Don't leave the RSVP vague. There is nothing worse than preparing for, physically and
mentally, more people then actually come to the party.
OK, now let's get to the menu. Step 2: A Menu with Style
h a n d m a d e - h o m e m a d e - s e l f - m a d e
®
| C*h*e*f*s*c*o*o*l** |
WELCOME! Cook your way
through Chefscool and
master classic culinary
technique. We guide you with
our cheat notes and step by
step pictures. Plan and enjoy
your next party with our
recipe countdown. Learn to
cheat the clock, not the quality.
Join our email community
and comfortably cook in
your kitchen.
through Chefscool and
master classic culinary
technique. We guide you with
our cheat notes and step by
step pictures. Plan and enjoy
your next party with our
recipe countdown. Learn to
cheat the clock, not the quality.
Join our email community
and comfortably cook in
your kitchen.
Learn to cheat the clock, not the quality.
Join our email community
and comfortably cook in
your kitchen.
Join our email community
and comfortably cook in
your kitchen.
I N G R E D I E N T S
A N D T O O L S
H O W T O P L A N A P A R T Y |
Private Cooking Classes
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To Schedule Classes
Not Just for Kids Classes
Pasta & Brunch Classes
Cooking with Wine
Baking Classes
Cooking Basics Classes
How Classes Work
To Schedule Classes
Not Just for Kids Classes
Pasta & Brunch Classes
Cooking with Wine
Baking Classes
Cooking Basics Classes
C O O K I N G
C L A S S E S
A L L R E C I P E S
Make Way Ahead Recipes
Make a Day Ahead Recipes
Make That Day Recipes
L E A R N T E C H N I Q U E S
| Information is believed to be accurate, however, should not be relied upon without verification. © 2008-2009 Carol Murphy Clyne and Vincent Clyne. All rights reserved. © 2008-2009 Chefscool. All rights reserved. |
| Step 1 - Sounds like a plan |