I finally had to admit my sous chef was right about the veal chops

He kept telling me I was cutting them too thin for the hotel pan, said 1.5 inches was the sweet spot. I brushed him off for months because I like to stretch the yield, but last Saturday we had 4 come out dry and tough during service. Has anyone else had to eat crow when a junior guy called you out and turned out to be 100% correct?

2 comments

2 Comments

piper_flores699d ago

Wait, you had four veal chops come back dry and tough during a Saturday service? That's brutal. Man, I would have been absolutely mortified if that happened to me with the whole dining room watching. The fact that the sous chef called it months ago and you had to find out on the busiest night makes it even worse. I can practically feel that "told you so" look he gave you when you finally switched to the 1.5 inch cut. That's the kind of lesson that sticks with you forever, even if it stings the whole time.

max_ramirez489d ago

Happened to me once with a brisket at a buddy's BBQ competition. We trimmed it wrong and it came out like shoe leather. I swear I heard someone in the crowd say "is this beef jerky?" through the smoke. That sous chef probably had the smuggest look on his face, like he just won the lottery.