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Young cooks keep skipping the tasting step before service
I noticed this new trend in the kitchen last few weeks. A couple of the younger line cooks will plate up a dish and send it straight to the pass without even tasting the sauce or the protein. I caught a guy sending out a pork chop that was dry as a bone because he didn't bother to check it first. My old chef would have thrown the plate at the wall if he saw that. Do your cooks actually taste their own food before it leaves the station?
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