Old line cook made me see my plating obsession was a waste

I spent six months perfecting microgreen placement on every plate. Then a guy named Rico who's been cooking since the 80s told me 'guests eat with their mouths first, not their eyes.' He showed me his pasta dish with no garnish and it sold twice as much. Has anyone else had a mentor totally flip your priorities like that?

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wilson.claire3mo ago

Always figured plating was everything, but Rico's got a point. Heard a chef once say if the food tastes amazing, people barely notice the plate, and that really changed how I see things now.

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