Debate: is prepping everything mise en place actually worth it or just a waste of time?

My sous chef swore by it after a 200-cover Friday, but I've been flying by the seat of my pants for years with no issues. Which side do you fall on and why?

3 comments

3 Comments

cole35621d ago

Oh man I watched a guy prep for three hours and burn everything anyway.

scott.miles21d ago

Wait, he burned absolutely everything after that many hours of prep? That's a special kind of heartbreak right there. I've had a couple bad cooks in my day, but nothing that thorough.

seth_harris3617d ago

My last "quick" marinade took 45 minutes and the chicken still came out like a hockey puck. We've all been there, bro.