I just hit 30 years in the kitchen and the number that shocked me was 12, the hours I spent prepping for a single dinner service last week.

I realized I'm still doing the same manual tasks I did as a line cook, so has anyone found a better system for bulk vegetable prep that actually saves time without sacrificing quality?

2 comments

2 Comments

xena_anderson2d ago

That machine's great, but you still need a sharp knife for the stuff that shows up on the plate.

julia8433d ago

My last place we finally got a robot coupe with the big feed tube and it changed everything for celery and onions. I went from an hour on mirepoix to maybe fifteen minutes if I was moving slow. The trick is you still have to hand cut anything that needs a nice look for plating, but for the stuff that just cooks down anyway, let the machine do the work.