Walked into the walk-in last Saturday and found all my prep cooks staring at a half-empty case of shallots

It was 4pm on a sold-out Saturday night at the bistro I run near downtown Austin. I had specifically written "2 cases of shallots" on the order sheet Wednesday. My new prep cook only ordered one case. We had maybe 3 quarts of shallots left and needed probably 8. I told everyone to stop, grabbed a knife, and started slicing every single shallot into the thinnest rings I could manage. Then I changed the sauce recipe on the fly - reduced the shallot quantity by 40 percent and bumped up the wine and butter. Nobody at the tables noticed. But my guys watched me slice for 45 minutes straight without saying a word. Has anyone else had that moment where you realize your prep cook's idea of "enough" is totally different from yours?

3 comments

3 Comments

christopher9433d ago

Can't believe you sliced shallots for 45 minutes straight without losing it.

robert_bell3d ago

Oh man, I've been there. It's the kind of repetitive motion that makes your hand cramp up and you start questioning every life choice that led you to that cutting board.

taylor123d ago

Didn't your hand fall asleep somewhere around minute 20?