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mise en place is more efficient for restaurant kitchens, where you can get an assembly line rolling, but it is less efficient for home cooking.

Its a lot less stressful, but its clearly slower to not optimize your order of operations.

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I found after starting to apply mise en place that when I wasn't doing it I was still quicker than before. I fetched more things from each cupboard or fridge when I opened them, even if I wasn't measuring out the item into a container beforehand.

Mise en place is trading a small amount of convenience now for a significantly higher load of dishes later. Notice how the pop culture chefs that push it hard always have staff that do their dishes.

Yeah definitely more dishes, but honestly I throw most of the little bowls into the dishwasher on the top rack, so the marginal time impact is just the 1 min extra unloading the dishwasher…

its very good for the first time you make something or if you arent used to the kitchen at a friends place, but efficient home cooking doesnt really resemble efficient restaurant cooking

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