The sous who asked me why I still blanch greens messed with my head

Last Saturday my new sous, 22 and straight out of culinary school, watched me blanch green beans and asked why I bother when the grill does the same job with more flavor. I couldn't answer right away because honestly, nobody's questioned that step in my 9 years at this spot near Portland. Has anyone else gotten challenged by a younger cook on a habit you never reconsidered, and did you end up switching or sticking with it?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.