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Heard a food critic say something that stuck with me in Philly
Was working a tasting menu event near Reading Terminal last month and this older critic told the chef next to me, "Your plating is perfect but your heat is scared." Took me a sec but I think she meant we overthink the pretty stuff and pull back on spice or temp when it matters. I started pushing my sauces hotter and seasoning bolder on a 12 seat counter and the regulars definitely noticed. Anyone else ever get feedback that sounded backhanded but turned out to be the most useful thing you heard?
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elizabethn5619d ago
Ever just take one piece of advice and run with it till it feels like your own style? @taylor668 it sounds pretentious for sure, but I got told my fish was "polite" once, and honestly they meant I was playing it safe with the salt and acid. Started hitting stuff with a little more vinegar and chili right before service, and yeah, that one line changed how I finish almost every plate.
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