Description
Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute."
