Warning: the souffle tip from that food blogger ruined my Saturday service

This food blogger with 200k followers said to fold the egg whites in one big dump instead of three batches. I tried it during a busy brunch shift at the Maple Street bistro and the whole tray collapsed before it hit the pass. The head chef just stared at me and said "that's not how the French do it" while tickets kept piling up. I lost 14 orders and had to comp three tables. Has anyone else gotten burned by following trendy shortcuts from social media instead of the classic method?

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