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?