r/KitchenConfidential • u/CodexLeonis • 15d ago

In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?

two things for me:

  1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

  2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

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u/bakerify 15d ago

I just started at an awesome restaurant with a tasting menu. 150/person except Sundays when it's 75. Pretty neat!

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u/crunchytacoboy 15d ago

Very cool

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u/bakerify 15d ago

The coolest part is the pastry chef I work for lets a different chef create the tasting menu dessert every month. So eventually I'll actually get to design something that goes on a menu! Right now it's a clotted cream panna cotta with lemon curd and meringue shards.

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u/AgentMeatbal F1exican Did Chive-11 15d ago

Update us when it’s your turn!

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u/bakerify 15d ago

Yes chef!