I just plated my 10,000th order at the bistro

I was closing up last night and checked our kitchen's order counter. It hit exactly 10,000 since we opened. That's 10,000 plates of our signature duck confit, all plated by my hands. It made me think about the sheer muscle memory now, like my hands just know the exact spot for the frisée. Has anyone else hit a big kitchen number that made you pause?

3 comments

3 Comments

paul_taylor2123d ago

Wow, 10,000 is a serious milestone! Just a tiny thing, but I always heard "plated" means you arranged the food on the dish, not just carried it out. So if you did the actual garnishing and placement for every single one, that's even more impressive (and tiring for your wrists, I bet).

jade51722d ago

Tiring for your wrists" is putting it lightly. Try doing 300 covers with a micro herb tweezer. Your fingers cramp into a claw. And if one sauce dot is out of line, the chef loses it. That edible architecture stuff from diana617 sounds nice until you're building the same tiny tower for the tenth hour straight. It's less art and more factory work by the end.

diana61722d ago

Read a chef's memoir that said plating is basically edible architecture.