Overheard a line cook say tasting is for the weak, wanted to see what you all think

Nathan Kim · 2026-09-07T15:40:04.448293+00:00

I was staging at a spot in Portland last Friday and this guy with 15 years on the line tells the new kid that tasting your own sauce before service is a crutch, that real cooks know by smell and texture. Man, that sat wrong with me because I've seen 3 separate dishes get sent back in one night when someone skipped the final spoon check. But I also get the hustle side, you're moving 200 covers and stopping to taste every batch can kill your timing. Where do you draw the line between trust in your instincts and actually verifying before it hits the pass?

Vivisector

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Overheard a line cook say tasting is for the weak, wanted to see what you all think | Chefs - Vivisector