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Hot take: A customer told me my plating looked 'busy' and they were dead right.
I used to cram every garnish and sauce on the plate, thinking more was better. After that comment, I started using a single, bright herb leaf and one swipe of puree, and the dish sells twice as fast. Anyone else get a piece of criticism that actually improved your food?
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nathan_webb3d ago
Well I'll be honest, I used to roll my eyes at that kind of feedback. Figured it was just about personal taste and you should stick to your guns. But a few years back a regular told me my plating looked like "a train wreck in a good way" and it finally clicked that simpler really is better sometimes.
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