wino wrote:
A pro chef told me long ago to start with the end in mind: create the dessert first and work backwards to what should be done at the last minute. That and 'mise en place' have pretty much eliminated timing issues for me.
This is certainly how I plan out any complicated menu. When do I want to serve the main course? Then I figure out what needs to be started when to achieve that. Some stuff gets pushed way out ahead of time and some gets moved to the last minute. It works out well, and you can even allow time for emergencies.
