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A line cook at my old spot said my plating looked like a crime scene, so I changed one thing
I was working saute at a spot in Portland and my plates were coming back untouched because I was drowning everything in sauce. The lead line cook pulled me aside after a Friday rush and said that exact line about a crime scene, so I started saucing under the protein instead of over it. Has anyone else had a coworker tell them something that blunt that actually stuck?
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lindaw127d ago
Read somewhere that most line cooks get way more honest feedback from coworkers than from any chef or manager. Makes sense because the person next to you on the line sees every plate. Getting told your food looks like a crime scene stings but it's the kind of thing that actually makes you fix it. The saucing under the protein trick is real, I've seen it change how a whole dish reads. My old sous used to say if the plate needs a napkin under it by the time it hits the pass, you put on too much. People remember the blunt stuff way longer than the nice stuff.
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