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A line cook in Boise told me my mise was "performative" and I've been chewing on it for 3 days
Last Thursday I was prepping for a 180 cover night and one of my newer guys, Marcus, watched me lay out my station and said, "Chef, you do all this for show or do you actually cook faster like this?" I've been setting up the exact same way for 12 years, little ramekins for everything, towels folded a certain way, garnish containers lined up like little soldiers. I told him it keeps me from running around during service and he just shrugged and said he worked at a place in Boise where the chef had them set up in like 4 minutes flat with almost nothing. So I actually timed myself during a slow Tuesday. My full setup takes 22 minutes. I got it down to 9 by cutting half the stuff I never touch anyway. Thing is, I still went back to my old setup Friday because it felt weird and now I don't know if that's habit or discipline. Marcus might be onto something and I hate it. Anybody else had a young cook make them rethink something they've done forever?
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