10d • General discussion
HOW TO PLAN A 4-COURSE DINNER (LIKE A CHEF)
Most people start with recipes.
That’s the mistake.
A professional starts with a timeline.
Example structure:
T–4 hoursMenu locked. Shopping done.Start long elements: reductions, stocks, desserts.
T–3 hoursPrep proteins. Portion, season, store correctly.Vegetables cleaned, cut, partially cooked if needed.
T–2 hoursSauces adjusted. Garnishes prepped.Station setup begins — everything in place.
T–1 hourFinal checks. Reheat components properly.Nothing new starts here.
Service timeExecution only.Cook, plate, send — in control.
This is why restaurant food feels consistent.
Not better ingredients.Better structure.
Chef Patryk
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HOW TO PLAN A 4-COURSE DINNER (LIKE A CHEF)
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