I used to think mise en place was overrated until I tried it on a busy Saturday night

I ran a small catering gig for about 40 people last month, and I always just winged it with my prep. But I decided to try full mise en place after reading a post on here about it. I spent 2 hours beforehand chopping everything, measuring spices into little cups, and lining up my pans. The actual cooking time went from what usually feels like chaos to just 45 minutes of smooth assembly. I couldn't believe how much faster cleanup was too since I wasn't scrambling for ingredients mid-serve. Has anyone else found a specific prep method that saved them on a big event?

2 comments

2 Comments

thea85722d ago

That "smooth assembly" part is exactly what convinced me, once you try it you never go back lol.

sandrat2422d agoMost Upvoted

Tbh that "smooth assembly" thing really got me too. Once you see how much easier life is with a few good systems in place, you kind of start noticing all the other areas where things could be smoother. Like I've been looking at my morning routine and realizing how many little steps I could combine or cut out. It's a whole mindset shift honestly.