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The 20 minute mise debate: prep everything or wing it?
I was working a busy Friday service in Austin last month and heard two line cooks going at it. One said prepping every single garnish 3 hours early is the only way to survive a 200 cover rush. The other swore he flies by the seat of his pants because over-prepping kills the freshness and ties up the pass. I've seen both crash and burn, one guy ran out of pickled shallots at 8pm, the other threw away a full pan of wilted herbs by 9. Is there a middle ground or is it just about knowing your crew's speed? What's your call for a normal Saturday, full mise or just the essentials?
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thea8579d ago
Can we just agree it's 90% panic and 10% whoever screams loudest?
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