well most of it you dont have to taste, your not gonna cut a piece of a customers steak and taste it. and for sauces that aren't vegan a level of skill comes into play(if you've made a thousand demi glace you just know)....and if im workin on something new its not hard to grab someone and get a salt check. herbs and spices its just a matter of volume and consistency salt is the only iffy ingredient for me at times. I also make many of your traditional sauces vegan and people tell me its the best hollandaise or aioli they have ever had, not even knowing its vegan.(served a 300 person brunch eggs benedict with a egg and butterless hollandaise and they re-booked 2 weeks later for the same menu)





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but I put it at the back of my head and think how darn good it is, that usually saves me.



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