Shoutout to the soup cook who changed my prep flow last fall

I used to blanch vegetables in batches before service, but he showed me how to shock them in one big pot and portion straight into the walk-in. Now my line setup is 20 minutes faster during Friday rush in Denver, has anyone else switched to batch blanching?

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mark_nguyen951mo ago

Hell yeah, batch blanching changed my life too, now I just dump everything in one colander and call it a day.

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