I've noticed my fingers get stiff and sore towards the end of a busy service. It's starting to slow me down when I'm chopping or plating. Any simple stretches or habits that help you avoid this?
I was drinking my usual black coffee (no cream or sugar) and added a pinch of salt on a whim. It really mellowed the bitterness, and I suddenly connected it to how I use a touch of honey to soften too much lemon in a pan sauce. What everyday habit have you guys found that gives you a cooking lightbulb moment?
One side, working with just-caught ingredients made my dishes taste alive. The other side, coming back to a city kitchen felt slow and fake. Do you push for raw experience or stick to polished systems?
The disaster turned into our new bestseller overnight.
I was plating up the main course when this pigeon walked in from the back door. Everyone froze for a second, then the sous chef tried to shoo it out with a towel. It ended up perching on the spice rack, knocking over a bottle of saffron. We finally got it out, but now I'm finding feathers in the prep area... what a mess.