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?

2 comments

2 Comments

hernandez.morgan23d ago

I read somewhere that good prep is 90% of the battle in a busy kitchen.

hugo_jones23d ago

Shows how much we ignore the basics in this industry...