Timing a full meal for a crowd is no small feat — but with a little planning and a few pro tips, it’s entirely doable. Chef Melissa Coocran of Redfish shares her smart strategies for perfecting the party plate, from prep to plating.

Question:

Dear chef, how can I ensure every part of my meal is done at the same time? I’m having a party and want to serve everything at once.

Answer:

Timing is everything — especially when you’re trying to impress a room full of hungry guests. One minute you’re feeling like a Top Chef contender, and the next, your fish is ready, your rice is cold and your veggies are still raw. We’ve all been there. Fortunately, chef Melissa Coocran of Redfish has a few pro tips to help you master the art of dinner-party timing without breaking a sweat.

“The best thing is to do what you can ahead of time,” Coocran says — and that’s your new mantra. Think of your kitchen like a stage: the stars (like veal medallions or seared fish) get their spotlight at the last minute, but the supporting cast (rice, mashed potatoes, veggies) can be prepped in advance and waiting in the wings.

For sides like mashed potatoes or rice, Coocran recommends holding them in a warm water bath or double boiler to keep them hot and fluffy until showtime. No last-minute scrambling or gummy microwaved leftovers here.

And don’t forget your veggies. “You have all your stuff pre-blanched,” Coocran explains. Whether it’s vibrant green spinach or cauliflower florets, blanch them in salted boiling water, then shock them in ice water. When it’s time to serve, just finish them in a sizzling pan with butter or olive oil for that fresh, just-cooked flavor — without the stress.

By getting ahead of the game and using clever warming techniques, you can be the host who’s cool, calm, and collected — serving up a meal where everything lands on the table hot, delicious, and perfectly timed.