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A kitchen fire in a Nashville hotel made me rethink my whole station setup
I was working the saute station during a busy dinner rush when a pan of oil flared up because my backup towel was just out of reach. The head chef grabbed the lid and smothered it in seconds, then asked why my gear wasn't all within arm's length. Do you think a perfectly organized mise en place is a safety must, or can a clean but spread-out station still work if you're fast?
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elizabeththomas2d ago
Honestly, a super tight setup can make you SLOW. If everything is crammed in one spot, you knock stuff over reaching for it. Speed comes from a flow that works for you, not some textbook diagram. @christopher903 asking about the towel distance proves my point, a foot further out might have kept it dry and away from grease splatter. A smart spread means less cross contamination too, keeping your alliums away from your parsley. That chef's rule is about control, not real safety.
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