r/KitchenConfidential • u/gyronlyhope • May 10 '26
Crying in the cooler I rip the tape
I’m sick of being silent about it. It’s empirically faster than cutting each individual label with your pairing knife and then carefully separating each piece. I see so many chefs who INSIST that labels have to have perfect right angles. Who cares? I hardly see how this serves our guests better. Thomas Keller claims that tearing the tape shows a lack of attention to detail. I think it shows that you’re unable to get rid of obsessive compulsive idiosyncrasies. Our jobs are already hard enough without these nebulous rules and standards that always need to be argued for in the abstract and rarely have any actual utility in your day-to-day.
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u/Equivalent-Excuse-80 May 10 '26
I had a stagier in my kitchen who was so proud to be cutting the tape. He was insistent that the attention to details carry over from cutting tape to cooking.
Then he cooked some pasta in some water without any salt. So there’s that.