"Mise en place" is to be followed when preparing all meals.

The highest standards of sanitation are to be adhered to when storing, preparing, and serving all beverages and meals.

## Kitchen Protocol

All non kitchen staff are not to be in the kitchen while staff are preparing serving and cleaning up.

## Location

First floor kitchen for all but actual cooking of multiple course meals, which is often performed in the catering kitchen in the basement

## Style

Principal's preference, styles include:

American Plated, French, buffet to side of table, and large portions in the middle of table

Servers (dressed formally black pants, white shirts)

For Principal only one server is usually required.

With guests, two servers are usually required.

## Cook/Chef

Food preparation is performed usually by the island manager. Often food is ordered from restaurant. Sometimes Principal's cook from France is flown in to plan and prepare meals for those involving important guests.

## Preferences

Breakfast: special flax muffin, Fiji water cold, French pressed illy medium roast coffee (freshly ground).

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