Old school vs new school on mise en place timing - where do you land?

I used to prep everything the night before service (like 5pm start for a 6pm rush), but after 3 months of that I realized my herbs were wilting and my onions were oxidizing by mid-service. Switched to doing most prep at 9am the same day with a better rotation system, and the difference in freshness is huge. Do you guys do majority prep day-of or the night before, and what made you pick that side?

2 comments

2 Comments

alex_hall915d ago

Man, just toss the produce in some water and call it a day lol

julia_jones725d ago

Right, because dirt just dissolves in water.