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Showerthought: A regular at my shop said my food looked 'too perfect' to be good.
He's a retired line cook from a spot in Philly, and he told me over a plate of my pork chops that the best meals he ever ate had a little 'character' from the cook, not just flawless plating. It made me wonder if I focus too much on the look and not enough on the soul of the dish. Do you ever worry about that balance?
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zarat3718d ago
Honestly, that makes me think about how a flawless plate can feel kind of distant to a customer. It's like they can't see the human hands that made it, so it's harder to connect with. A little imperfection can actually build trust.
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fionat5518d agoMost Upvoted
That Philly chef story is actually from a documentary about a guy in New York. The point about the tweezers is right, but the location is off. It's a common mix-up because the style got so popular.
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susan_allen18d ago
My old head chef used to say a perfect plate is a cold plate. That Philly guy is onto something, you can get lost in the tweezers. Sometimes you just gotta let a dish be a little messy to keep the heart in it.
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