A catering chef told me my lamb chops were ugly, fixed my whole workflow

This chef I supply for pulled me aside after a wedding gig last month. He said my frenched racks looked like they were cut with a butter knife, clean but zero finesse. I used to trim every chop to the same exact ruler length, took forever and left ugly nicks. Now I freehand the eye, keep the bone a bit longer on the ends, and trust my wrist. He ordered twice as much this week and the prep time dropped from 40 minutes to about 25. Anyone else get a one-line critique that actually rewired their cutting style?

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