A line from my old instructor changed how I run my prep list

Was chatting with a buddy who just started culinary school and he mentioned his chef told him to 'stop cooking with your eyes'. It hit me different because that was the exact phrase my instructor in Boston used back in 2008. Back then I thought it was just about not staring at the pan, but now after 12 years on the line I realize he meant everything, like feeling the dough instead of measuring the time, or listening for the oil instead of watching the thermometer. That conversation made me look at my own prep and I stripped three steps off my morning mise because I was doing things out of habit, not because they mattered. It's wild how a throwaway comment from someone you barely think about can reshape your whole approach a decade later. Has anyone else had a random old line from a teacher or chef pop back up and suddenly make total sense?

2 comments

2 Comments

the_lucas20d ago

My old chef said the same thing back in 2011 and I get the spirit of it, but honestly I think we've romanticized it a bit. Feeling the dough and listening for the oil is great for bread and frying, but my prep list has exact weights and timer settings for a reason. I've seen too many line cooks "feel" their way through a hollandaise and end up with scrambled eggs at 6pm rush. There's a difference between trusting your instincts and just ignoring the numbers that keep 40 covers consistent. That throwaway line might work for some, but I'd rather trust the scale and the thermometer on a busy Saturday.

nancy52419d ago

Damn, that's a fair point and I feel you there, messing up a hollandaise at rush hour is a nightmare nobody needs.