9
That argument with a line cook about mise en place still bugs me years later
This guy I worked with at a busy kitchen in Portland told me I was wasting time prepping everything before service, but then he had to run to the walk-in for onions during a rush and I just pointed at my cutting board, so which approach actually saves more time in the long run?
3 comments
Log in to join the discussion
Log In3 Comments
mila_perry1316d ago
That comment about wasting time with mise en place is total nonsense. Prepping ahead saved you that walk in trip and kept the line moving while he was scrambling. Your cutting board proved your method is way faster.
6
the_sam15d ago
Oh man, mise en place arguments are the worst because you're both kind of right until you're not. I once spent fifteen minutes arguing with a sous about knife sharpening during a lunch rush and then proceeded to cut myself on a dull knife ten minutes later. @cameron538 probably has a point about testing patience, I've definitely had coworkers do that just to see if you'll crack. But your cutting board moment was way more satisfying than any argument in the long run.
1