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Thought mise en place was just chef school busywork until a Saturday rush at my new spot in Portland broke me
I used to roll my eyes at spending 90 minutes before service cutting and portioning everything. On my third Saturday at this 60 seat place, my prep guy called in sick and I walked into a walk-in with nothing done. We did 140 covers that night and I was sprinting to the line for diced onions mid-ticket like an idiot. The tickets kept piling up and I burned two batches of sauce because I had to leave the stove to chop shallots. Now I do prep whether I think I need it or not, but I'm curious if anyone here has a system for staying ahead when your station gets slammed.
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ryanburns8d ago
Portland's just soft, prep is overrated.
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