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The chef at a diner in Buffalo showed me his mise en place setup and it changed how I prep
I was up in Buffalo two weeks ago visiting my sister and we grabbed breakfast at this tiny diner near her place. The cook let me peek behind the counter since it was slow, and I noticed he had his whole station set up in quarter pans, not the big shallow ones most of us use. Everything was in these small stacks, like six pans of diced onions instead of one big one, and each stack had a little date sticker on it. He said he started doing it after a rough Friday where he ran out of peppers mid rush and had to stop everything to chop more. The small pans meant he could pull one out, use it up, and have another ready to go without breaking his flow. I tried it at my spot for a week now and I'm not going back, the refill time alone is worth it. Curious if anyone else preps in smaller batches like this or if I'm late to something obvious.
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