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Hot take: the sous at my last gig said my seasoning was flat, and I'm still not sure he was right
He pulled me aside during a Friday rush at the restaurant on Vine Street and said I was salting "like I was scared of it," then had me taste the short rib side by side with his. I started adding a pinch at three separate points instead of one big dose at the end, and the plates have gotten cleaner since. But part of me thinks he just had a heavier hand than me and the customers didn't notice either way. Did a blunt comment like that ever actually fix your cooking, or did you just adopt someone else's taste?
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