Loading…
21
A line cook in Chicago told me plating is overrated, and half my crew agrees with him
We were sitting at a dive bar after close in Logan Square when this guy who runs a steakhouse grill told me nobody sends food back over swirls of sauce, they send it back over cold proteins and bad seasoning. Two of my cooks nodded along and now we argue about it every prep shift. His point was that 90% of a dish is taste and temp, and fancy tweezers work won't fix a bland sauce. I get it, but I still think a clean plate makes people want to eat it more. Where do you all land on this, is plating a real skill or just dinner theater?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.