Chat with a line cook changed how I prep my mise

Had a convo with this kid fresh out of culinary school last week. He said I was wasting time by dicing onions for soup since they break down anyway. Told me to just rough chop them and save 10 minutes per batch. Honestly, I laughed it off at first. But after trying it for three days straight, my soup tastes the same and my station is cleaner. Anyone else get schooled by a younger cook like that?

2 comments

2 Comments

the_hugo17d ago

Had a line cook at my old spot who told me I was wasting time peeling ginger with a spoon. Said the edge of a bowl works just as fast. Tried it out of spite and now I never touch a spoon for ginger anymore. Also had a dishie show me how to break down a case of bell peppers in half the time by cutting through the stem instead of around it. Felt stupid at first but that kid saved my wrists from cramping up every weekend. Weird how the people just starting out sometimes have the most practical hacks.

olivia_bailey17d ago

Wait @the_hugo did the bowl trick work on frozen ginger too?