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One dinner rush critique fixed my plating anxiety
Had a sous chef pull me aside during service last Thursday after I sent out a plate with too much sauce pooling on the side. She said it looked like I was hiding the protein instead of showing it off. I stopped treating the plate like a canvas and started thinking about balance, so now I taste and arrange with the main ingredient as the anchor. Anyone else get a random piece of feedback that stuck with them for years?
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jesse_west2mo ago
Man, I always thought plating was just about looks, but that totally reframes it for me.
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