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Appreciation post: A line cook in Portland taught me more in five minutes than a whole week of service
We were getting crushed on a Saturday night, and I was about to toss a pan of seared scallops that I thought were a little too dark. This cook, Marco, just grabbed my wrist and said, 'Chef, taste it. That's flavor, not burn.' He was right, and I served them. Ever since then, I taste everything, even when I'm sure it's wrong. What's a small piece of advice that changed how you work on the line?
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tyler_wilson7mo ago
Remember to always check your station before service starts. I used to rush and miss things, but a chef told me to treat my setup like a pilot's checklist. Now I touch every bottle, check every backup, and it saves me when we get slammed because I know exactly what I have and where it is. That one habit stops most small problems before they even start.
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