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Overheard a line cook quote that flipped my whole prep routine
Last Tuesday I was grabbing a quick bite at a spot in St. Louis and this line cook told the new guy, 'Don't chop to the clock, chop to the count.' I thought it was just drill sergeant talk at first, but it stuck with me. All my career I've been speed prepping, just racing through onions and peppers to beat the lunch rush, and honestly, my consistency was all over the place. That night I tested it on my own station, counting each batch instead of watching the timer. It took me longer at first, like 12 extra minutes on a 30 pound case of carrots, but my cuts came out way more even and actually faster after a few days of practice. Has anyone else switched from time based prep to volume based prep and seen their waste drop? I'm curious if it works for proteins too or just rough veg.
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perry.jesse1mo ago
You ever see a buddy of mine who bounces between kitchens try this same thing with chicken? He was doing 40 pound cases of thighs and used to just fly through em, but his portions were all over the place. Once he started counting out 8 pieces per tray instead of racing the clock, he said his waste on trim dropped almost half. Took him a week to get the rhythm down, but now he won't even look at a timer for prep.
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sanchez.julia1mo ago
Swapped from eyeballing to a fixed count per pan on my line too, but with salmon portions. I used to grab fillets and pray the scale was close enough, waste was brutal. Started laying out exactly 6 portions per tray before service, then weighing every third one just to keep myself honest. My trim dropped way more than I expected, and honestly it made the whole rush calmer because I wasn't second guessing myself. The first few days felt slow as hell, but after that week it was just muscle memory. You really do have to trust the count over the clock, right?
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