The Saturday prep shift that made me miss 2005 line cooking

I looked at my station last Saturday and realized I was prepping 14 different components for one dish, all because of how menus and plating have ballooned over the last 15 years. Back at Chez Albert in 2005, we did three purees, two sauces, and a garnish, that was it. The change happened slowly, food blogs and social media made every plate have to look like a painting, and now my walk-in is full of squeeze bottles and tweezers. Anyone else feel like we lost something when the food got prettier but the prep got twice as long?

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the_joseph3mo ago

Honestly, you're making it sound like you're digging ditches. Squeeze bottles and tweezers aren't that heavy, and the walk-in was probably a mess back in 2005, just with less plastic.

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