Loading…
22
My sous chef of 3 months asked why I never taste at the pass, and it hit hard
Honestly, a line cook I hired back in April asked me something during a slow Tuesday that I can't shake. We were between rushes and she watched me check a sauce by looking at the pot, not tasting it, and she just said, 'Chef, how do you know it's right if you don't taste it?' I told her I'd been cooking that bordelaise for 12 years and I know how it looks. She shrugged and went back to her station. Next service I finally tasted it and it was flat, I'd been leaning on salt all night to fix what was really missing acid. I pulled out a lemon and it snapped right back into place. Been tasting every single sauce before it leaves the pass for the past 3 weeks now, even the ones I've made a thousand times. Anyone else gotten lazy on a dish they've done so long they stopped really checking it?
1 comments
Log in to join the discussion
Log In1 Comment
hernandez.gavin3d ago
Read somewhere that even pros taste everything, muscle memory lies.
1