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Appreciation post: the sous at my first gig in Austin told me to pick between tasting every batch or trusting the recipe card
I was 19 and working the sauce station at a spot on East 6th, and I had to decide whether to taste every single batch before service or just follow the card the way the last guy did it. I picked tasting, and it caught a broken hollandaise twice in my first 3 shifts because the walk-in was running warm that summer. Any of you ever have a chef push you to trust your palate over the paper, and did it stick with you?
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leo9868d ago
Tasted every single batch at the bakery I worked at, and it saved me more times than I can count. The recipe card said proof for an hour but some days the dough was ready in forty minutes depending on how warm the kitchen got. The head baker told me the card was just a starting point and my mouth was the real timer. That stuck with me because it made me slow down and actually pay attention instead of going through the motions. Wright.leo it might not seem deep but it builds a habit that catches small stuff before it turns into a bad night for everyone.
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