Can we talk about the myth of cleaning as you go?

I read a study in the Culinary Institute archives that said the average line cook spends 38% of their shift cleaning. Found it while looking up knife maintenance stats. Everyone swears by clean as you go but I think it just breaks your flow. You end up washing the same spoon three times a shift. My saute station at Bistro Orleans runs better when I batch clean during downtime instead of wiping every 5 minutes. Anyone else test this?

2 comments

2 Comments

pipera5029d ago

38% of their shift cleaning" - you actually timed that?

miles_grant3529d ago

Ngl, nobody's talking about how it kills your knife skills rhythm.