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Showerthought: a sous chef told me my plating looked like a yard sale, so I changed one thing
Two weeks ago a sous chef at a spot in Austin looked at my seared scallop plate and said everything was fighting for the same space. I started leaving the left third of the plate empty and only building on the right side, and the same dish gets way better feedback now. Anybody else had a chef give you one weird line that stuck with you for weeks?
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