There are things we say in the kitchen, a codified lexicon, that explain some of the kitchen mentality at Ko. “Make it soigne” means make it right and make it perfect.
It’s something you hear a lot in traditional French kitchens. No mistakes, no misunderstandings. Make it the best.
Do not fuck it up.
It’s a simple thing.
“Make it right”.
Just do it properly. But any cook will tell you that the apparently simplest things can often turn out to be the hardes (...)
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Tags: Chang, David, Meehan, Momofuku, Peter
