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I plated every dish with tweezers for 8 years, then a line cook in Tulsa changed my mind
For most of my career I finished every plate with tweezers, making sure each microgreen sat at the exact angle I wanted, and honestly I was proud of how fussy it looked. Last month a young cook at a spot in Tulsa watched me do it and asked why I was hiding the food under decorations, so I tried plating his way for a week, just clean food and a spoon. Has anyone else moved away from the tweezer thing, or am I the only one who came around late?
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nancygrant1mo ago
Oh wow, I actually read a piece in some food mag about this exact thing. There was a chef who said tweezers make cooks focus on looks over taste, and that stuck with me. Good on you for trying something new after all those years.
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