Heard a line cook say mise is dead, had to laugh

Kid told me last night that prepping everything before service is old school, said the new way is just grabbing as you go. Told him my first saute station in Portland 2009 would have shamed him out of the building, 45 quarts of stock alone every morning. Has anyone else seen shortcuts like this catch on with the younger crew?

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noahw531mo ago

Man, I read a thread on a chef forum about this exact thing and half the old heads were losing their minds over it. Grabbing as you go works until you get slammed on a Friday and then you're just standing there with your pants down.

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