A short talk with a line cook changed my mind on pre-portioning

I always thought pre-portioning ingredients was lazy until I watched a line cook at a diner in Toledo handle a Friday dinner rush without breaking a sweat. He said it's not about cutting corners, it's about keeping your head in the weeds and every second counts. Has anyone else switched their stance on something after seeing it in action?

2 comments

2 Comments

karen_sanchez105d ago

Mise en place is the real deal when you're in the weeds (like you said). I started pre-portioning my onions and peppers for fajitas after watching a buddy work the flat top at a sports bar - he'd have those little cups lined up and just grab and go. It's saved me from burning garlic more times than I can count because I'm not scrambling to chop while my pan is screaming hot. Game changer for keeping a clean station too, less mess equals less panic when tickets start piling up.

paulc935d agoTop Commenter

Totally agree @karen_sanchez10. Pre-portioning is a lifesaver.