Spent a weekend staging at a Michelin place in Chicago and it wrecked my prep routine

I worked a Saturday brunch service at Avec in the West Loop last month, and their sous chef showed me how they batch their mise for the whole week in one go. It blew my mind how much faster my station setup was when I stopped doing small daily batches. Anyone else had a stage completely change how you approach your prep workflow?

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wright.michael2d ago

Have you tried doing all your prep on Sundays?