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Mise en place used to mean something different to me
Twenty years ago at my first line cook job in Portland, I'd chop everything at 4pm and call it ready. Now I break prep into stages, like blanching greens an hour before service instead of all at once, which saved me last Saturday when the fryer died mid-shift. Anyone else changed their prep timing after a couple of close calls?
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eric_knight725d ago
Honestly, that just sounds like overthinking it. The fryer dying is exactly why I prep everything early, so I can actually relax when service hits instead of babysitting greens like they’re gold.
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