| Time | Task | Min | Station |
|---|---|---|---|
| 5:00 | Meatloaf: mix, pan, glaze — into oven 350°F (bake ~60 passive) | 18 | Mixer / oven |
| 5:18 | Mashed: russets on to boil (passive); start mushroom gravy — sweat, roux, beef stock, cream | 15 | Range |
| 5:33 | Potato leek soup: finish Sunday base — cream, white pepper, portion cups | 9 | Range |
| 5:42 | Green beans: blanch, shock, butter; drain & whip mashed (milk, butter) | 14 | Range |
| 5:56 | Breakfast: soft scramble with Comté & chive cream; fruit cut; bread packed untoasted | 14 | Egg pan / board |
| 6:10 | Lunch: turkey, Swiss & avocado wraps; dressing cups; seasonal fruit portioned | 12 | Cold board |
| 6:22 | Meatloaf out, rest; finish gravy, strain to cups | 9 | Oven / range |
| 6:31 | Cool-down: shallow-pan everything, blast toward <40°F (passive); wash-down | 10 | Chill |
| 6:41 | Portion & pack: dinner trays, soup cups, gravy cups separate from protein | 22 | Pack line |
| 7:03 | Label every item · photograph · send to Morgan | 12 | Pack line |
| 7:25 | LOAD — coolers, cold packs, delivery | — | Van |
Slack ≈ 20 min inside the window for the passive bake and chill. Toast is never sent toasted — bread packed separate.
| Time | Task | Min | Station |
|---|---|---|---|
| 5:00 | Red potatoes: oil, rosemary, salt — roast 425°F (35 passive); poach chicken for wraps (passive) | 10 | Oven / range |
| 5:10 | Creamed spinach: sweat shallot, wilt, cream, nutmeg, hold | 14 | Range |
| 5:24 | Lemon butter cream: reduce white wine, cream, mount butter, lemon — to cups | 12 | Range |
| 5:36 | Swordfish: season (white pepper), sear/roast to just-done; cool on rack | 16 | Sauté / oven |
| 5:52 | Breakfast: creamy oatmeal built to order-style cups; toast packed untoasted | 10 | Range |
| 6:02 | Lunch: chicken Caesar wraps (cooled chicken), garden side salads dressed-separate, grapes | 16 | Cold board |
| 6:18 | Potatoes out; cool-down all hot items (passive); wash-down | 10 | Chill |
| 6:28 | Portion & pack: fish trays, sauce cups separate, sides | 22 | Pack line |
| 6:50 | Label every item · photograph · send to Morgan | 12 | Pack line |
| 7:25 | LOAD — coolers, cold packs, delivery | — | Van |
Fish cools fast — pack it last of the proteins so it rides coldest. ~23 min slack in the window.
| Time | Task | Min | Station |
|---|---|---|---|
| 5:00 | Bolognese first: brown filet, soffritto, paste, wine, tomato, milk — to bare simmer (90-min passive simmer) | 20 | Rondeau |
| 5:20 | French toast: custard, dip, griddle; chicken sausage on flat-top; maple butter cups | 22 | Griddle |
| 5:42 | Horseradish cream (very mild) to cups; build roast beef & Comté kaisers; fruit cut | 16 | Cold board |
| 5:58 | Zucchini: olive oil & Parmesan, roast (passive); garlic bread butter on baguette (light hand), wrap for reheat | 12 | Oven / board |
| 6:10 | Stir Bolognese, season check; pappardelle blanched 1-min short, oiled, trayed | 13 | Range |
| 6:23 | Cool-down: griddle items, zucchini (passive); wash-down | 8 | Chill |
| 6:31 | 6:50 sauce off — cool shallow; portion & pack all; sauce cups separate from pasta | 30 | Pack line |
| 7:01 | Label every item · photograph · send to Morgan | 12 | Pack line |
| 7:25 | LOAD — coolers, cold packs, delivery | — | Van |
The sauce owns the morning: on at 5:00 sharp, off ~6:50, shallow-panned hot into the blast. Everything else works around it.
| Time | Task | Min | Station |
|---|---|---|---|
| 5:00 | Short ribs (for Friday): hard sear, deglaze red wine, mirepoix, stock — covered, 300°F oven (3+ hr passive; out at pack time, chill in liquid) | 15 | Rondeau / oven |
| 5:15 | Divan: poach chicken (passive); blanch broccoli crowns, shock | 12 | Range |
| 5:27 | Sherry Mornay: roux, stock/milk, Gruyère & Parm, sherry; assemble Divan, bake (25 passive) | 18 | Range / oven |
| 5:45 | Breakfast potatoes roast (passive); egg-cheddar-ham sandwiches griddled | 15 | Oven / griddle |
| 6:00 | Mushroom soup: finish base — cream, white pepper, cups; tuna melts built (Havarti, packed for home-toast) | 14 | Range / board |
| 6:14 | Biscuits: bake-off (passive); Divan out, rest; cool-down starts | 6 | Oven |
| 6:20 | Portion & pack: Divan trays, soup cups, biscuits separate; sandwiches wrapped | 22 | Pack line |
| 6:42 | Label every item · photograph · send to Morgan | 12 | Pack line |
| 7:25 | LOAD — coolers, cold packs, delivery · ribs stay in the oven; pull at return, chill in braising liquid | — | Van |
Lightest hands-on day of the week — that headroom is exactly what the braise is spending. Do not add tasks here.
| Time | Task | Min | Station |
|---|---|---|---|
| 5:00 | Gravy: reduce braising liquid, mount butter — ribs back in, gentle reheat (low oven, passive) | 18 | Range / oven |
| 5:18 | Carrots: honey-roast 425°F (passive); noodles boiled, buttered, trayed | 16 | Oven / range |
| 5:34 | Breakfast: parfaits layered (granola packed separate to stay crisp); toast & jam packed | 10 | Cold board |
| 5:44 | Lunch: ham-turkey-Swiss clubs on brioche, Dijon cream cups, coleslaw cups, fruit cut | 18 | Cold board |
| 6:02 | Ribs out of gravy, portion; gravy strained to cups; cool-down (passive) | 13 | Range / chill |
| 6:15 | Portion & pack: rib trays, noodle trays, carrot sides, gravy cups separate | 22 | Pack line |
| 6:37 | Label every item · photograph · send to Morgan · week’s wash-down | 15 | Pack line |
| 7:25 | LOAD — coolers, cold packs, delivery | — | Van |
Friday inherits zero raw work — the ribs improved overnight in their liquid. Largest slack of the week (~30 min); use it for the deep clean.