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I used to think mise en place was a waste of time until I worked a brunch shift that broke me.
I always figured I could just grab stuff as I went, like my old mentor did. Then I had a 50-cover brunch last Sunday with 20 different mods and I was drowning. The expo girl calmly said "prep is the recipe, chef" while I was scrambling for chives. Now I spend 15 minutes setting up my station and my ticket times dropped by almost half. Anyone else have a moment where a simple habit just clicked for them?
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hernandez.morgan1mo agoMost Upvoted
I read somewhere that good prep is 90% of the battle in a busy kitchen.
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