Part 5/10:
The conversation shifts between flavor and texture, with an emphasis on creating a product that beats the competition. Keller advises on adjustments, emphasizing the importance of flavor balance and the role of fat in achieving the desired creaminess in the dish. After tasting several variations, Keller gives an encouraging nod, insisting that they’ve accomplished their goal of making people happy through their culinary creations.
The Visual Experience
Simultaneously, behind the scenes, the spatial aesthetics of Go Go Dock are coming to life. Creating a visually appealing atmosphere is paramount to Simon. Not only does the fried chicken need to be the star of the show, but the restaurant itself should offer an enticing environment for patrons.