Heard a line cook call a dish 'dead' when it sat under the heat lamp for 90 seconds.

It was just a comment during a busy lunch rush, but it made me rethink my whole plating timing. Now I time my final garnish to hit the pass exactly when the runner is ready. How do you guys handle that last-minute timing crunch?

2 comments

2 Comments

rowanf642d ago

Read a thing once about some high-end kitchens using a "two-ticket" system. They'd fire the main components on the first ticket, then a second ticket for the final sear or garnish would print only when the runner was literally at the pass. Seems like a good way to avoid the dead zone, but it must need crazy sync between front and back.

gavingrant2d ago

Yeah, that sounds like a total nightmare to actually pull off.