Cooking
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Busy service challenge
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Busy service challenge
When a dish works really well during testing but becomes difficult to execute during a busy service, what do you review first?
For example, imagine a fish dish that works perfectly when you prepare one or two portions, but during service you have to cook the fish, finish the sauce, heat two garnishes and plate several elements at the same time. Would you simplify the dish, change the mise en place, or adjust the cooking process?
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