- Joined Jun 15, 2006
Hey, don't get me wrong.......I'm probably one of the most anal-retentive perfectionist chefs out there. I drive myself crazy sometimes with obsessions over details.Chef
I am surprised at your comments here. As a chef you should be aware of quality, consistency, presentation and how the product needs to be.
Every donut should be within a range of consistency so that the customer does not need to wonder what happened to it.
This is the same for anything in a restaurant. And the business owner/chef should demand the highest quality of their products. It is the difference between making profit or closing your doors, especially in foodservice.
But after having been in this business for over 30 years, I learned there are things that matter and things that don't. I've always kept an ear out for customer comments at any opportunity. I've learned what they consider important because that's the key to sales. Sometimes the things I obsess over aren't the same things customers care about and that has helped me relax a bit. I always try to come as close to perfection as humanly possible, but I've also learned there are some things you can just let go. And I suggested as much when I responded to the air pocket problem in the OP's donuts.
I've gone above and beyond in trying to help, but unfortunately, I am out of ideas at this point. I don't think I could be of much more help unless I was actually there to see what's going on, because honestly, this shouldn't be that complicated. I've been able to troubleshoot nearly every problem in my career and I take it as a personal loss that I couldn't help here.