Pastries and desserts are a meticulous process. What are the top three practices for keeping a pastry kitchen functioning?
Organization This includes keeping everything labeled- GET A SHARPIE!- and in the proper sized container (a pint of MEP in an 8 qt cambro can make me take myself for a walk to prevent the screaming). Items should be grouped how they are used; baking soda, salt and baking powder live together in a third pan with the teaspoons, etc. Lists And more lists. Communication Informing other team members of what needs to be done, what's been done, what hasn't been done, why it hasn't been done, and what needs to be done NOW because it has suddenly become the most important thing in the world.