On micro greens.....

      One of the things that I dislike  when I go out to eat is getting a plate of food with a pile of micro greens over the main component of the dish. It makes no sense to me. For one it doesn't look good and two it tastes awful. I find that 9 out of 10 times customers will push the greens to side and then it will go to waste. Any chef that works in the industry will tell you that micros of any kind are an expensive commodity; more so when you get into the specialty items like blossoms and flowers.
      Just like everything that goes on a composed plate at any restaurant, the baby greens should serve a purpose other than visual appeal. We should have an idea of why we are putting them on the plate just like we have reasons why we pair certain items with each other. The greens that we have available to us cover a wide range of flavor profiles, textures, and colors. There's no reason for us as chefs not to sit down and discuss which greens work best with each dish. Also make sure to taste the greens along with the dish, just because it reads good on paper doesn't guarantee that the effect that is desired will carry through to the finished product.
    It may seem a bit extensive to give so much thought to such a small component of a dish, but taking these extra steps to dissect a dish will not only make you a better chef, but it will also yield a better product. The best of chefs will tell you that 75 percent of creating a well executed dish is in the process of researching and developing ideas, talking about them, discussing all the components and asking why they are there. The most acclaimed chef in the world will tell you such.