For professional line cooks, efficiency goes hand in hand with success. The dried-up adage "If you can't take the heat, get out of the kitchen," should be rebranded as "If you can't take the heat, 20 waiters asking where their orders are, your 300lb boss screaming at you, and a ticket line longer than a boa constrictor in 20 minutes or less, get out of the kitchen." Basically, you have to be fast.
So for advice on getting quicker in your home kitchen, there's likely no better authorities than three former line cooks who've moved up the rungs of the restaurant world to become executive chefs. Here are tips from Justin Shoults (executive chef at Massachusetts eateries BRINE and Oak + Rowan), Jeremy Glover (executive chef at Newburyport, MA's Ceia Kitchen + Bar), and Adam Steudle (executive chef at Jasper’s Corner Tap & Kitchen in San Francisco), plus a few of my own tricks, because I'm the biggest kitchen hack I know.