Walked into a Michelin-star kitchen and saw them using squeeze bottles for everything. Is that a shortcut or smart?

I staged at Babbo in NYC back in 2019 and the sous chef was plating with squeeze bottles for sauces, oils, even garnishes. Part of me felt like that took away from the craft, you know like anyone could do it. But the other part saw how much faster tickets moved and how consistent every plate looked at the end of service. I know places like The French Laundry do it too for some things, but it feels weird when you grew up learning to spoon and swipe by hand. Does using squeeze bottles make you a better chef or just a faster line cook? I am genuinely torn on this and want to hear what other kitchens are doing.

2 comments

2 Comments

nathana4817d ago

Actually, French Laundry still spoons sauces by hand.

lunakim17d ago

Spoons sauces by hand" huh... I had a buddy who worked there for like six months and he said his wrist gave out from whisking so much. Guess they really don't cut corners on that stuff.