The term all cooks and kitchens live and die by. Everything in its place.
Apply this to your home kitchen and things will go so much smoother. Think ahead, prepare everything, put it in a sensible order so you don’t have to run around. prep the vegetables, blanche and chill things, prep the fish or meat. should something be room temperature? Then get it out of the fridge.
Have you thought about everything? Are your utensils also lined up and ready? Where are your knives, your cutting boards, your mixer, your tasting spoons, your sidetowels?
This is one of the reasons why home cooks end up locked in the kitchen when inviting people over for dinner, or parties or.. Well, you get the picture. They end up fixing problems and putting out fires instead of having everything ready before the guests arrive and then just putting things together with a minimum of fuss once they ring the doorbell.
We don’t cook your food from scratch in the restaurant, or you’d be there for days. Things are prepared so that you, and everyone else around you, can get your plate in a timely manner, and if you think like this at home, your dinner parties will be smooth sailing.
Go through your recipes, and look at just how much can be prepared beforehand.
Is this a recipe which will require your constant attention for 3 hours and needs to be served within a 45 second window once it’s ready? Then perhaps use another recipe if you want to socialise with your guests.
Have you cooked this before? No? Then perhaps a trial run is in order.
Mise en place. Learn it, live it, love it.