Three years ago I thought mise en place was just for TV chefs, but after a 50-cover dinner rush last Saturday in Chicago I finally got why it matters.

I spent 20 minutes digging for shallots during service and that one delay messed up my whole timing, has anyone else found a particular prep setup that saves them in the weeds?

2 comments

2 Comments

william_henderson10h ago

lol yeah that shallot hunt sounds brutal. Chicago dinner rushes are no joke, I've been in that same spot before. But you might be overthinking it a bit with the mise en place thing. It's actually not about having everything perfect, it's more about having a system that actually works for how fast your station moves. I've seen guys with their prep totally laid out and still tank an order because they forgot one crucial thing. Just keep it simple and make sure your most used stuff is right where you can grab it without looking.

nancybailey9h ago

Dude yes, burned my hand grabbing a hot pan cause I put the towels too far to the left.

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