My old head chef was right about mise en place, and I fought it for a decade

Back in 2013 at a tiny bistro in Portland, Chef Dana told me to prep everything for a Saturday fish special before opening. I thought it was overkill, so I skipped the lemon segments and just sliced them on the fly. Then we hit 40 covers in an hour and I nearly lost my mind, 3 plates went back cold. Has anyone else ignored an older chef's advice and paid for it with a full rail?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.