Loading…
7
Thought mise en place was overrated hype until I prepped a 40 cover dinner service in 45 minutes
Got forced into it when our prep cook called out sick on a Saturday at the bistro and we had 40 covers booked by 5pm, so I chopped everything before service instead of during it and somehow we never got buried on tickets that night, which made me wonder how many other things I've been writing off without actually trying first, so what's the one kitchen habit you thought was nonsense until it saved your butt?
1 comments
Log in to join the discussion
Log In1 Comment
the_felix3d ago
somehow we never got buried on tickets" somehow? Gee, it's almost like having everything ready before the rush means you're not running around like a headless chicken during it. Wild concept, I know. Next you'll tell me you were shocked that sharp knives cut better than dull ones. But yeah, the prep cook calling out on a Saturday is the classic way to find out which kitchen habits are actually load bearing.
6