My sous chef talked me into trying mise en place his way last night

I've always been a 'chop as you go' kind of person, but my sous chef kept insisting I try his prepped station method for a busy Friday night. He showed me how he organizes everything by cooking order instead of just ingredient type, and it shaved 15 minutes off our ticket times. Has anyone else found a specific mise en place system that actually changes your flow?

2 comments

2 Comments

sandraf8427d ago

Gotta disagree, that's not mise en place his way, that's just his method lol

barbaragarcia27d agoMost Upvoted

Right? I've seen cooks do that exact same thing with their station setup before.