I was watching Food Network's Secrets of a Restaurant Chef and realized that watching Anne Burrell prepare a ham by rubbing lots of mustard on it is hardly a restaurant secret.
Obviously, they can prep soups, sauces, etc, but what about prepping items like risotto? Because, Ive been at high end places where they couldn't have spent 30m cooking it start to finish.
I've heard you can pre-cook risotto about half-way, cool it, and then finish cooking prior to being served. Are any of these truly what some high-end places do? Any other ways restaurants save time through prep work like this?