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My sous chef's quiet comment about my specials hit harder than any critique
Last Tuesday I was bragging about my smoked duck breast special in the walk-in, going on about the brine and the glaze. My sous, this kid who barely says three words, just looked at me and asked, 'But does it need the duck?' and walked off. At first I was pissed, but then I really thought about it. I've been stacking 4 components on every plate for the last 6 months in Portland. Has anyone else had a moment where a simple question made you strip a dish way back?
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paige_west4d ago
A sous asking if the duck is needed is just them doing their job, not some big zen moment. You ran 4 components for 6 months because it worked, and one question doesn't mean you were wrong the whole time.
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