I was wrong about mise en place for 10 years

I was wrong about mise en place for 10 years. Always thought prepping everything before service was for slow cooks, not real chefs. Then last Friday during a 40-cover rush at our little spot in Portland, I watched a line cook who sets up an hour early just glide while I was drowning. I still don't love doing it, but I finally get it now. Anyone else have a habit you resisted forever that actually makes the job easier?

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sageadams15d ago

Rewind ten years of wasted stress, just like that.

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