- Joined Jan 22, 2010
Hello, I'm new to this site, just joined tonight actually. I'm in culinary school, and I like to think I know what I'm doing, not to say that I don't have a lot to learn, but I'm running into a problem lately that has plagued me as a home cook for years. I need to clean as I go! I'm a very creative cook and during the process, my area tends to be a mess. I know this is not professional, and I need to change the habit especially because I'm on the culinary team and sanitation is a big deal in competition. So my question is this, when you have a brain storm of ideas and you're experimenting/creating/rushing, how do you keep your station clean? Our labs are usually about 2 1/2 hours, which is plenty of time to cook what I need to cook, however I tend to have elaborate ideas that require making 2 or 3 sauces, bases, stocks, ect. Most of which is time consuming and messy.