For this week's dishes, he spent several hours meticulously planning, and even revisited and learned from Lin Chen's flavor profile from last week.
Achieving the current results, though not surprising, still made him feel a bit excited.
As long as it doesn't end up like last week where nobody showed up an hour into the service, it's definitely a significant improvement!
He had always worked in the restaurant kitchen and never done a buffet-style before, nor operated a food stall, so he wasn't clear on the differences between buffet and à la carte.
Now, he's slowly getting the hang of it.
A buffet emphasizes large quantity, good taste, and fast preparation, while presentation is secondary, or even unnecessary—after all, diners scoop from here and there, and any appealing presentation doesn't last long.
