Mise en place then and now, 15 years apart in kitchen time

I used to prep everything in little bowls before service, the whole station looked like a paint palette. Then I worked a rush in Nashville where I ran out of room and had to pull line items straight from the cooler mid-order. Now I only mise what actually gets used in the first hour, and I restock on the fly during lulls. It's faster but riskier if you forget something, and one bad night proved that to me hard. Anyone else switch from full mise to partial and stick with it, or did you go back?

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james_ramirez19d agoMost Upvoted

Three kitchens in twenty years taught me the same lesson, half the plan fails better than all of it.