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Caught a line cook at my spot in Portland talking about 'flavor layering' like it was a new thing
I was walking by the cold station yesterday and heard one of the new guys telling another about building flavors in stages, like it was some big secret. He was describing how he adds a splash of vinegar to his braise at three different points. It made me realize we might not be teaching the basics as clearly as we think. I've been doing this for 12 years and just assumed everyone got it. How do you all make sure your team understands the fundamentals without sounding like you're lecturing them?
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johnb9519d ago
You said you've been doing this for 12 years. What's one basic thing you had to unlearn when you were starting out?
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