The sous chef who told me to stop salting every layer was right, my stocks taste cleaner now

Chef Marco at the bistro in Albany spent 3 weeks yelling at me over the salt cellar before I finally listened, and now my demi-glace comes out balanced instead of salty, has anyone else had to unlearn a habit a senior cook drilled into you?

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1 Comment

ryan9521d ago

Three weeks of yelling over salt? That chef must have had some serious patience, or maybe just a really loud voice.