A line cook at my first gig in Dallas told me my mise was "organized like a junk drawer"

Dylan Ward · 2026-10-25T23:00:05.126803+00:00

Two weeks into the job he watched me scramble for garlic mid-service and said that, so I started grouping prep by what hits the pan first instead of by ingredient type, which cut my ticket times down by maybe a third, and now I'm curious how other people lay out their station when the menu changes seasonally.

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A line cook at my first gig in Dallas told me my mise was "organized like a junk drawer" | Chefs - Hub Chatter