The green, leading the green

Food — By Crust on December 19, 2009

1. Always work onto a tray or into an insert when peeling or cleaning something, so your board doesn’t get covered in mess. It seems like a lot of set up for just peeling a few cipolini onions but it keeps you clean, and makes you look organized and professional. Even if you don’t have it together.

2. Taste everything, check everything before service, trust no one.

3.NEVER be careless with salt. It will come back to bite you in the ass. Over salting and under salting are both really bad, under salting is less bad.

4. If it’s time to plate a big pick up and you’re not ready, yelling out “30 seconds!” isn’t going to save you.

5. If you make a bunch of little mistakes, don’t go around the kitchen and tell everyone what you did and what you learned from it. It helps everyone but you, and it’s not worth it.

This is just stuff I’m trying to remind myself…

One Comment

  1. Matt R. says:

    That is all excellent advice! I know cooks who have been working for 10 years and still haven’t figured out half of that. Especially the 1, 2 and 3. Daddy like.

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