Mis-en-place. Do your prep work.

Mis-en-place is a French culinary term which means putting in place or everything in its place. It refers to the set up required before cooking, and is often used in professional kitchens to refer to organising and arranging the ingredients that a cook will require for the menu items that are expected to be preparedContinue reading “Mis-en-place. Do your prep work.”

If you’re in Dublin on March 2nd

My maternal grandparents would be proud of me being selected for Croke Park. I’ll not be gracing the hallowed turf with my prowess with sliotar and hurley. Instead I’ll be up on level 5 in the Hogan suite on the 5th Floor with a Taster session of “The 101 Things They Didn’t Teach You AtContinue reading “If you’re in Dublin on March 2nd”

Rees’s Reads #1 – Setting The Table by Danny Meyer

Setting The Table – The Transforming Power of Hospitality in Business This book should be compulsory reading for everyone who works in any business that serves customers face to face. I believe it is essential for any dentist looking to differentiate themselves – especially from corporate practices. Danny Meyer is a restauranteur. The CEO ofContinue reading “Rees’s Reads #1 – Setting The Table by Danny Meyer”

The Weekend Read – The Management of Dental Practice by Edward Samson

This book was published in 1969 and described as inheriting the character but not the anatomy from Samson’s (pictured left) 1931 book “Progressive Practice”. All I am going to say much about either book is that, although dated in some ways, much of their teaching is as relevant today as it was when they firstContinue reading “The Weekend Read – The Management of Dental Practice by Edward Samson”