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Line cook at my spot in Phoenix said recipes are training wheels, and the sous agreed with him
Last week I sat in on a debate between two cooks at my restaurant in Phoenix, one arguing that following a written recipe makes you slower and kills your feel for seasoning, and the other saying without exact grams you get a different plate every single night. I get both sides, since my saute guy can nail a pan sauce by eye but the new hire burned two batches of hollandaise last month because nobody wrote down the butter temp. So where do you all land, do you run your line on strict specs or let people cook by feel once they've put in the hours?
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