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A line cook at my old spot said 'mise en place is just adulting for the line' and it clicked for me
Last Tuesday I was prepping at the new spot on Fulton in Brooklyn and this line cook Marcus, who has maybe 12 years on me, said that while I was scrambling to find my bench scraper mid rush. I used to think mise was just a box you check before service and then you improv. But Marcus pointed at my station and said look, you got 9 things going and your salt is missing because you never put it back in the same spot. It hit me that mise is really just a habit, not a one time setup. Since then I grab the same 6 things every time before tickets start, salt, towel, scraper, tasting spoon, oil, and my little deli cup of picked herbs. My ticket times dropped from like 14 minutes to 9 on a busy Friday. My chef even asked what changed and I told him it was Marcus. Any of you guys have a habit or saying from an old cook that stuck with you longer than any recipe?
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wright.leo28d ago
Marcus sounds like a real one. 12 years is a lot of reps.
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