Debate: do you prep mise en place by the book or adapt on the fly?

I used to think mise en place was non-negotiable. Cut everything, measure everything, bowls lined up before service. Then a sous chef in Chicago told me I was wasting time and losing feel for the dish. She said prep what you need but leave room for instinct mid-cook. Now I prep core stuff like mirepoix and stock but eyeball seasoning and herbs as I go. Which camp are you in - strict prep or adjustable workflow?

2 comments

2 Comments

ray_martinez821mo ago

Three Michelin star kitchens arent exactly relatable to what Im doing Wednesday night for my family of four. Cutting a perfect brunoise just so I can dump it in a pan five minutes later feels like theater. As long as the food tastes good and doesnt burn, isnt this getting a little precious?

parkerbrown1mo ago

Nail it, man... my brunoise always ends up looking like a sad pile of diced sadness.