That offhand comment about garlic in walk-in almost cost me a service

I was prepping for Saturday dinner rush last week and overheard one of my line cooks telling a new guy 'garlic paste is fine for anything, just double it.' That stuck in my head. Later that night I caught him using pre-minced garlic from a jar on a special that called for fresh cloves. The difference in flavor was night and day once I tasted it. Has anyone else had to ban certain shortcuts in your kitchen to keep quality up?

2 comments

2 Comments

angelac631mo ago

Ha, nothing says "trust the process" like jarlic ruining a special!

wilson.jamie1mo ago

I banned pre-minced garlic about two years ago and it was the best call I ever made. Just told the team fresh or nothing, end of story.