A kitchen fire at a wedding in Vermont made me rethink mise en place

I was the sous chef for a 200 person wedding outside Burlington last fall. We had a flare up on the grill station that got out of hand fast, mostly because the backup oil was stored too close. The fire was out in under a minute, but it shut down a whole line for 20 minutes. Now I'm super strict about keeping flammable stuff three feet from any open flame, but some of the older cooks I work with think that's overkill and slows us down. Where do you draw the line between safety and speed on a busy line?

2 comments

2 Comments

the_thea24d ago

Older cooks think that's overkill" - how do you handle that pushback?

caleb14024d ago

What's overkill to them, @the_thea, is just good prep to me.