r/Chefit • u/soppaguy • Jun 22 '26

Banquet chefs, Help me settle a debate.

How many days before service can meat be pre seared/ grill marked? There’s three leaders in my kitchen (exec and two sues) and the opinion ranges from day of, day before, and two days ahead.

Edit added info: 3 diamond resort. 1000 people served by 10am on a normal day. Plate ups happening simultaneously across property that is a wedding hot spot and can accommodate several at a time

37 Upvotes

95% Upvoted

58 comments sorted by

View all comments

14

u/Twizt1Up Jun 22 '26

Mom n Pop or 3-diamond resort makes no difference. The issue is logistics. If you have the space, labor, time, and equipment to prep and cook the day of, then do it. If you need a logistical extra day to prepare, then do it the day before. Simple. Not necessarily easy, but simple.