I am a fairly new PC in Los Angeles and have had the hardest time dealing with the prep in other people's kitchens. I find that it consistantly adds to my working hours. If anyone has advice on better preparation before coming to the clients house and while there, it would be priceless to me. Thanks

By Girlchef (Girlchef) on Saturday, July 22, 2000 - 08:01 pm: Edit

In order to fit into the legal description of a pc you need to do the prep in the client's kitchen. I have found that by doing all the chopping, dicing, slicing - mise en place, meaning everything ready - in the beginning makes a world of difference.