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Thinking about the old way we used to do family meal
Last week, I was just setting up the staff meal, tossing some pasta with leftover roasted veg, and it hit me how different it is now. Three years ago, at the bistro I worked at in Cincinnati, family meal was a whole thing. We'd have to use up the trim from the day's prep, and the head chef would always make a point of cooking it himself, showing the new guys how to build flavor with scraps. It was a real lesson, you know? Now, at my current spot, it's more about speed and cost. We just order in big bags of rice and frozen protein, and it's on the line cooks to throw it together fast between services. I miss that daily bit of teaching and the pride in making something good from nothing. Does anyone else's kitchen still do family meal the old school way?
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carr.luna10d ago
Sounds like your old chef understood the real point of it. That shared lesson was the whole meal, not just the food on the plate. Now it's just another cost line to manage.
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