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Unpopular opinion: I think cooking shows are ruining how new cooks think about timing
I heard a stage say "plating is the most important part" last week at a brunch service, and it got me wondering if we focus too much on the final look instead of the process. On one hand, presentation keeps you sharp and consistent, but on the other, does it push people to stress over tweezers when they should be learning to read a pan? Which side do you lean toward when training someone green?
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noahw532d ago
Used to be all about plating myself. Then I trained a kid who could make a perfect sauce but had zero timing sense. Watched him burn three pans in a row while he was busy making dots on the plate. Changed my whole view. Now I tell new people to focus on the heat, the sizzle, the feel of the food moving in the pan. Plating comes after you can actually cook.
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