Switched from prepped onions to cutting to order, my prep time doubled

For 8 years I chopped all my onions, peppers, and herbs at 9am for the dinner rush. Last month a health inspector flagged my walk-in for cross contamination on the cutting boards. Now I cut everything fresh per ticket, which means I'm at the station 2 hours earlier just to keep up. My sous chef said the flavor is night and day better, but I'm burning out fast. Has anyone found a middle ground that keeps the texture without losing your whole morning?

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1 Comment

the_seth9d ago

Prep all but the onions, my dude, that's the game changer right there.