SC - feast cleanup for the head cook

[Michelle Groulx]

Having recently been in a kitchen where this practice wasn't observed, I
found myself doing more cleaning up after individuals than anything else and
wondering how anything got done. Something I have also noted, although I
can't say its true for everyone, is that kitchens that tend to be in "clean
up as you go" mode, tend to have less glitches and problems in other areas.
Things tend to go more smoothly when you're not looking for the knife that
got lost under the garbage on the counter, etc. I also organize my kitchen
to the nth degree with utensils/pots in one place, ingredients in another
and so on. Anyone else notice this phenomenon ever?

Micaylah

- -----Original Message-----
From: snowfire at mail.snet.net <snowfire at mail.snet.net>


>I can't imagine not doing this given the emormous amounts being cooked and
>the space available in some of the event kitchens.  The "clean as you cook"
>philosophy was drilled into me by my "O level" school cookery teacher in
>Britain.  She had this "battle-axe" kind of personality, and insisted that
>work areas etc were kept meticulously clean and ordered all the time.
>(Sometimes I wondered if we spend more time wiping things down and putting
>utensils in a row, than in actually cooking!).


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