Used to be a mise snob, now I'm team cook-as-you-go

For like 6 years I would not start a single service without every single thing prepped, measured, and labeled in 3rd pan. Thought that was the only professional way. Then I worked a pop-up in Austin with this older line cook who just grabbed stuff and prepped as he cooked. I figured he was lazy but his station stayed cleaner and he never ran out of anything. One night we got slammed and I watched him pivot mid-service without losing a step, while I had 12 backup pans of stuff we barely touched. Now I prep the base stuff like onions and stock but I leave the final cutting and measuring for when I'm actually cooking. My food tastes fresher and honestly I waste way less. Does anyone else run a hybrid system or am I just being reckless?

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logan63210h ago

My prep game peaked that one time I sliced my finger open and still kept cooking, so I feel you on finding the middle ground.