My mise en place used to be a joke, now it's a religion

I used to just chop everything as I went, 20 minutes into service I'd be scrambling for onions while my sauté station was on fire. Then I worked a weekend shift at this tiny spot in Portland and the sous chef, this quiet guy named Dave, made me prep every single thing before the rush, even the garnishes. Does anyone else swear by the full mise setup now, or do you still wing it when the tickets start stacking?

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david73927d ago

Man, isn't it funny how one shift can just flip a switch like that? Once I started doing full prep, even for little stuff like lemon wedges, everything just flowed so much smoother during the rush.