The thing about mis en place I had totally backwards

I used to think mis en place was just about being super fast, like a race to chop everything before service. But this old chef I worked with at a diner in Portland told me I was missing the whole point. He showed me how it's really about reducing mental load during the rush, not just looking busy. After 3 shifts watching him prep calmly and still crush the dinner rush, I completely flipped my view. Has anyone else had a mentor totally reframe a basic kitchen skill for them?

2 comments

2 Comments

betty_shah19d ago

Yeah, reducing mental load totally changed how I see prep too.

terryj4519d ago

Betty nailed it, less stress before cooking makes a huge difference.