I want to share a lesson I learned the hard way almost 10 years ago while staging at a restaurant in NYC. I was tasked with plating some tuna with cucumber slices and a purée. The Chef de Partie demonstrated the process and then left me to do it on my own. However, the sous chef noticed that I was handling the ingredients multiple times before putting them in their final location.

Pop-Up Collaboration Dinner in Minneapolis, Featuring Chef Justin Khanna (founder of Repertoire)