Prepped line mise my way for 8 years before a sous chef showed me the light

Used to do all my veg prep days before service. Onions, peppers, mushrooms all sitting in containers in the walk-in. Thought I was saving time. Then a sous at a spot in Portland stopped me mid-shift and made me taste a pepper I cut 4 hours prior next to one fresh cut. Night and day difference in crunch and moisture. Now I cut everything the morning of or during service. Took me till I was 29 to get that. Anyone else hold onto a bad habit that long just because you were used to it?

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1 Comment

cooper.mark6d ago

Always thought it didn't matter until I tasted the difference myself.