Working a pop-up in Austin showed me why mise en place is non-negotiable

We got slammed with a 50-top walk-in at the same time our ticket printer jammed. My station was a mess because I'd been 'cooking from the hip' all night. Watching the head chef, Maria, calmly work through the chaos with every single component prepped and labeled in delis was a gut punch. How do you guys handle prep volume for unpredictable service?

2 comments

2 Comments

reese_hill5d ago

So what's your prep plan now after that disaster?

ruby_thomas435d agoMost Upvoted

Wait you're still trying to prep after that? My whole plan is in the trash, dude. I'm just gonna order pizza and watch old movies.