- Joined Mar 27, 2017
Here's the problem... I've taken over an existing restaurant and will be rebranding and changing all procedures (which are mostly non existent) and doing a complete menu replacement. The existing restaurant is known for their fantastic steaks ($32 ribeyes $40 filet mignon) and upon observing the chef in action I noticed that he sprays his steaks after seasoning them. I've always oiled the steak before cooking but he's GENEROUSLY spraying his steaks with non stick. I've seen the episode of kitchen nightmares and cringed when I saw the chef do this exact thing. Now my dilemma is, the steaks are delicious! And this chef has been cooking for much longer than I have. I don't want to keep this habit of his especially since diners can see it since we have an exposed glass window kitchen. So how do I justify stopping this? Thanks for all suggestions!