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Tasting station vs plating station - which one actually makes food better?
Had a discussion with a sous chef from this place in Portland called Le Pigeon. He swears by a tasting station where every single dish gets sampled before it hits the pass. My gig at the moment is more about plating speed and getting food out hot. He says his way catches seasoning errors and texture problems, but I wonder if it just slows everything down for no real gain. How do you guys handle quality checks in your kitchens and does sampling every plate actually matter?
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uma_ellis12d ago
Wait wait wait, they sample EVERY single dish before it goes out? That's wild. Do they not have faith in their own line cooks or what? A tasting station sounds like a massive time suck when you're trying to push tickets. Speed matters, and that setup sounds like it would kill your rhythm, especially during a rush. Plus, hot food sitting around while someone takes a bite just seems like a recipe for cold plates. I don't get how that makes things better in the long run.
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fiona98512d ago
And yeah, totally with you on that. Worked at a place that did the same thing and it was a nightmare during dinner rush. The food died under the heat lamp while someone was off trying to figure out if the steak was seasoned right.
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