It made me think about what I do, and I find that I do both, depending on what I’m cooking or baking. However, with the open concept kitchen, it seems to me that there is more of a need to clean as you go.
Apparently “clean as you go” means different things to different people.
I’ve worked in a few kitchens and bakeries both as production and as a dish or pot washer.
When I was in production “clean as you go” meant clean up your workspace. You would wipe down your work surface, move your dirty things to the dish room or pot washer, and move on to your next project. Even the last place I worked where there was overlap between production and clean tasks we would generally wait until the end of the shift to start washing the dishes and pots and pans.
That’s the way I work now – I make something and put the dirty things in the sink. When I’m done, I go through the sink and put what goes in the dishwasher into the dishwasher, wash some things, and leave some things to soak until what is in them has been loosened enough to clean easily.
I try to fill up the dishwasher as I’m working, but sometimes I use more than what will fit in one load. At chocolate school, the chef was pretty insistent we clean up messes right away, because they spread quickly. I find that’s pretty good advice when it comes to things like flour, too.