My old sous told me to salt pasta water "like the sea," and I told him that was too vague for the new hires

Iris Martinez · 2026-10-03T16:45:04.244838+00:00

Six months back I was training two new guys on the pasta station at our spot in Portland, and my old sous chef kept saying "salt it like the sea" whenever I asked him for a real number. I told him that was useless advice for someone who has never tasted sea water, so I started telling the new hires 1 tablespoon per gallon instead. First Friday rush after that, both of them sent out pasta that was flat and watery, and we had to dump four quarts of rigatoni during the middle of service. Turns out the sea line works because it forces you to taste and adjust every single pot, not because it is some exact measurement. Now I say it too, and I feel like a jerk for arguing with him about it. What phrases do you all use that sound lazy but actually teach new cooks something?

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My old sous told me to salt pasta water "like the sea," and I told him that was too vague for the new hires | Chefs - SMM Buzz