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TIL a line cook's complaint about my sauce changed how I finish every plate
I used to think my gastrique was perfect until this new kid said it was too sweet and gloopy. He was right, I was reducing it too far and adding too much sugar. Now I pull it off the heat earlier and add a splash of vinegar at the end for balance. My expo tickets dropped by about 15 seconds per plate too. Anyone else had a junior staff call them out on something that actually made them better?
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reed.eva1d ago
Pulled a brisket too early once because a new guy said it felt right.
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cameron7631d ago
Wasn't a fan of taking criticism from newer cooks until I tried it and saw the difference.
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