Quick tips

• Plan backwards. Start from sunset and subtract: a 30-minute simmer that must end at 19:00 starts at 18:30, and its chopping has to be done before that.
• Find the longest chain. The chain of steps that adds up to the most minutes sets your start time. Place it first, then fit the rest around it.
• Use the waiting time. Rising dough, marinating and chilling need no hands. Chop or knead something else while they wait.
• Share the burners. When three hot dishes need two burners, one has to finish a little earlier, still inside the last 15 minutes.
• Don't start too early. Starting the kitchen earlier than needed costs rest points. The best plan starts as late as it can.