Blind-tasted my own stock after 8 years and it was flat

I was so proud of my chicken stock until a line cook pointed out I never salt it before reducing, that tiny habit was killing all the depth. Now I taste it at the halfway point and adjust, has anyone else missed something that obvious in their own recipes?

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lisa51mo ago

Three years into running my crew, a client pointed out I never checked my paint batches for drying time before I adjusted them with conditioner. I was so used to doing it one way I missed something that basic that was costing me callbacks. Now I test a small patch first thing every single time.

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