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Line cook at my old spot in Portland said salt your pasta water like the sea, and I've been embarrassed about my old pasta for 6 years
This guy Marcus, who ran the saute station, watched me dump a tiny pinch of salt into a huge pot of water back in 2018 and just laughed. He grabbed the box of kosher salt and poured what looked like half a cup in there, said it should taste like the ocean, not a tear. I thought he was messing with me because that seemed like way too much, so I kept doing my little pinch for another year. Then I finally tried his way at home and the pasta actually tasted like something on its own, not just wet flour waiting for sauce. Now when I train new hires they all give me the same look I gave Marcus, and I have to stop myself from just grabbing the box out of their hands. How do you all get people to actually taste the water instead of just nodding along?
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