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The sous chef in Chicago who made me ditch my plating tweezers
I used to spend forever arranging microgreens with those fine tweezers, thought it looked fancy. One night my sous, Marco, watched me for like five minutes then just said, 'You're decorating a plate, not building a model ship.' He grabbed a regular pair of kitchen tongs and tossed the greens on, looked way more natural. I sold my tweezers at a garage sale last month and honestly my pass times are faster now. Has anyone else had a plating style that felt wrong to change but was worth it?
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