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My old sous at a spot in Portland called my plating 'a crime scene' and I've been thanking him for 2 years
I used to bury every plate in micro herbs and dots of sauce because I thought more stuff meant more skill, and he pulled me aside after a Friday rush and said it looked like a crime scene. He made me serve one protein, one starch, one veg, nothing else, for 3 straight services, and my ticket times dropped by almost 2 minutes because I stopped fiddling with tweezers. How did you figure out your own plate had too much going on?
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matthew_owens911d ago
Calling it a crime scene is funny but the real fix was probably the ticket times, not the tweezers. Herb oil and purées take just as long to place as micro herbs if you're still dotting every plate, so the drop came from cutting the number of things you had to touch per plate, not from ditching garnish itself. A single good sauce swoosh and one crunchy element can still look sharp without going full minimalist. What did your chef say when you brought the tweezers back out?
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