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Vent: My sous laughed at me for still doing manual mise en place...
He showed me this new food processor attachment that dices onions in 3 seconds flat. I told him I like the feel of a knife and the rhythm of chopping. He looked at me and said 'you're not a craftsman, you're a cook with a deadline.' Been sitting on that for two weeks and it's got me wondering if I'm just stubborn or if there's still room for the old way. Any of you guys feel like the trade is losing the hand work or am I just being a dinosaur?
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the_thomas1mo ago
Man, that comment from your sous would've stuck with me too. I still remember this one time I was helping a friend prep for a big dinner party and he pulled out this mandoline to slice potatoes. I just stood there with my chef's knife feeling like some kind of ancient wizard. But you know what? Halfway through the night the mandoline jammed up with potato starch and he had to hand-wash the stupid thing three times. Meanwhile my pile of perfectly even slices just kept growing. There's something to be said for knowing your tools, even if one of them is just your own two hands.
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emmaj331mo ago
Have you ever noticed how the best knife work actually saves time in the long run because you're not washing an extra gadget?
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