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Finally caved on mise en place after years of winging it
Overheard a line cook at a diner in Pittsburgh say 'you prep for the rush, not for the recipe' and it clicked. Started spending 20 minutes every morning dicing onions and measuring spices before service. Has anyone else found a specific prep routine that actually saves them time mid-shift?
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drew_park14d agoTop Commenter
Yep, that line cook was right. Started doing the same thing a few months back and it cut my dinner rush stress by a ton. An extra 20 minutes of prep in the morning is way better than scrambling for a cutting board when tickets are piling up.
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miles94614d ago
Thirty bucks says @drew_park used to be that guy at the diner. My prep game changed when I realized I was just making extra dishes to wash. Now I just triple my onion dice and call it a day.
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