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That Friday night rush at The Rusty Spoon changed my whole prep game
I was working garde manger at The Rusty Spoon in Austin (busiest night of the week) and kept running out of prepped veg halfway through service. The chef finally pulled me aside and said "you're cutting everything too pretty - nobody sees the inside of a demi-glace." Has anyone else had to unlearn their culinary school habits to survive a real line?
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julia_fisher281mo ago
Ever tried "rough chop for prep, pretty for plate"?
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matthewp521mo ago
Notice the same logic shows up everywhere. People cut corners on their own work and go all out when it's for someone else. It's just being smart about where your energy goes.
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