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A line cook at my old spot in Boise told me my plating was too busy, and he was right
I used to pile garnish on everything because I thought more stuff on the plate looked fancy, like I was showing off. This guy Marco who worked saute at the spot on 8th Street pulled me aside one slow Tuesday and said "dude, the fish is the star, stop burying it." I sat with that for a few days and then started pulling everything back, three elements max, one sauce, let the sear do the talking. Two months later my ticket times dropped and the owner started putting my specials on the board. Anybody else have a coworker drop one comment that made you redo your whole style?
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west.anna27d ago
There's a line from a Bourdain book about how a good cook learns to edit, not just add, and your Marco sounds like that guy. Stripping it back to three things takes more guts than piling stuff on.
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