I finally stopped using a million tiny bowls for my mise en place.

For years I'd have a dozen little ramekins cluttering my station. Now I just group ingredients on a big sheet tray, which saved me 15 minutes of cleanup during a slammed Saturday service. How do you guys organize your station when you're in the weeds?

4 comments

4 Comments

jana_black25d ago

Read a blog post from a chef who swears by the quarter sheet tray method. She lines up her prepped stuff in little piles right on the tray, grouped by when it goes in the pan. Like, all the aromatics for the stir fry in one corner, sauce components in another. Then you just slide it all in. Seems like the same idea, just less stuff to wash. Might try that next time I'm getting slammed.

aaron85425d ago

Saw a YouTube short where a guy preps his whole stir fry on a half sheet pan... even puts his oil and soy sauce in little dips in the foil.

roberts.leo25d ago

Quarter sheet tray's the real move, less foil waste lol.

pat78110h ago

Yeah, the quarter sheet is perfect for a single stir fry. I group my garlic, ginger, and whites of the green onion in one pile, then veggies by cook time in others. That way you're not scrambling for the next ingredient while the first one burns.