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A food critic's throwaway comment about my plating changed my whole saute game
Had a reviewer come through last month, didn't even write about us. But as she left she said my sauce was 'too neat'. Stuck with me. I spent years perfecting that swoosh, keeping it perfect every plate. She was right though. The neat swoosh looked stiff, like a decal. Now I drag the spoon through faster, let the sauce break a little, leave one jagged edge. Takes 2 seconds less and the plate looks alive. Guests mentioned it twice without prompting. Anyone else get a random one-off critique that actually made sense?
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anthony_wood367d ago
'Too neat' hit me too. Chef once said my salt pinch was shy. Broke my hand habit. Never looked back.
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