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I finally stopped wet-aging my steaks after 8 years in the trade
A customer sent back a ribeye saying it tasted like dirty locker and I realized I was just letting meat rot in the bag for weeks without proper airflow. Has anyone else had that moment where a customer's complaint actually taught you something?
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rileyellis26d ago
I mean, what if your customers actually know more than any of us chefs give them credit for.
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henry_martinez26d ago
Has @rileyellis ever thought that customers might know too much? Like when they watch those 5-minute recipe videos and suddenly think they can run a kitchen?
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williamhill26d ago
I mean, are we really acting like watching a few TikToks makes someone an expert? That's a stretch, even for a slow Tuesday.
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