So Thanksgiving is coming up this week and one of the things that people often ask me is: what do I do? What does that mean? Yes, I eat turkey; yes, I eat pumpkin pie, but the way that I manage my day is probably different than most.

I run my day as if I were in a restaurant kitchen. Now don't let that last sentence scare you. I'm not looking for you to peel carrots and potatoes all day and say "yes Chef". I am just stating the fact that I run my day on a strict schedule which includes prep lists, menus and schedules.

This is the only way to get through a hectic day of cooking, entertaining and even parenting without pulling your hair out. Here are a few choice points to get you through your Thanksgiving day.

Make a menu

Write down what you want to serve and keep it simple. This is a holiday for friends and family, not the last episode of "Top Chef". No one is going to judge you on whether or not you can sous vide that turkey or use yuzu in your cranberry sauce. It's best to stick with recipes that are tried and true instead of trying something new. No one wants to end up with egg on their face - especially with the in laws around.

Create a prep list

Write everything down that needs to be done, from stuffing a pound of butter under the turkey skin to mashing the potatoes. This will keep you focused and on the right track. Just remember to start with the biggest thing (putting the bird in the oven) to the smallest (cutting some bread to put on the table). Mark off each item as you go along so that you are fully aware at all times of what you have left to do.

Serve it family style

I like to platter all the food and set it on the table for everyone to serve themselves. This alleviates the need to do more dishes than necessary, and if anyone wants seconds or thirds, it's all there for them to take and no one will be the wiser.

Clean as you go

This, I cannot stress enough. A clean kitchen is a happy kitchen. Yep, that sounds corny, but I for one cannot work or cook in a dirty and/or messy kitchen. Once you're done with that pot or pan, wash it and put it away. Believe me, you'll thank your lucky stars at the end of the night when the roasting pan isn't sitting on the counter full of bones, but washed and put away until next year.

Whether you are having an intimate dinner for two, or a crazy party for twenty, remember these few simple rules and your evening should go by without any major dramas.

I am including a little recipe that I came up with last year at Thanksgiving that made my life so much easier as no ovens were involved!

Pumpkin Parfait

Makes 6 250ml (1 cup) parfaits

1 can pumpkin puree (750ml or 1 1/2 cups)
1 tub mascarpone cheese (300ml or 1 1/4 cups)
15 ml (1 tbsp) cinnamon
5 ml (1 tsp) nutmeg
5ml (1tsp) ginger
5ml (1tsp) allspice
125 ml dark rum (1/2 cups)
500 ml (2 cups) 35% cream; whipped
250ml (1 cup) brown sugar
20 lady finger cookies

Soak the lady fingers in half of the rum. Mix the pumpkin puree with the spices and mascrapone cheese. Add the rum and mix. Whip the cream with the brown sugar; fold half into the pumpkin mixture.

In small cups or one large bowl, layer the soaked lady fingers with the pumpkin mixture and whipped cream. Layer until the ingredients run out. (1st layer: lady fingers; 2nd layer: pumpkin mix; 3rd layer: whipped cream & repeat).

**If you cannot find mascarpone, it can be substituted with cream cheese.