"It's an open secret among most chefs that brunch is the worst shift to cook, and even Anthony Bourdain knew to avoid the dreaded Sunday brunch. A long, grueling weekend morning shift after working a busy dinner service the night before is bad enough, but when combined with sometimes rowdy or demanding customers, working brunch service is openly detested by chefs and restaurant workers. In addition to brunch, another trendy element that customers love but makes some chefs cringe is an elaborate charcuterie board."
"As a former kitchen manager of a cheese store, I know all too well how time-consuming putting together an attractive and delicious charcuterie board can be. During a busy service, chefs are usually doing their best to get properly cooked food on a plate in a timely manner, as well as striving to make the presentation as appealing as possible."
"With so many elements necessary for a restaurant-worthy charcuterie board, crafting a visually appealing one takes time, focus, and both countertop and storage real estate, all of which are usually in short supply. Chefs constantly multitask, and plating beautiful charcuterie requires attention to detail as well as dexterity to delicately fold and place the sliced meats, cheeses, and accouterments."
Brunch shifts, especially Sunday, impose long, grueling hours and demanding customers that many chefs detest. Elaborate charcuterie boards require significant time, focus, countertop space, and storage to assemble attractively. Most kitchens cannot afford a dedicated station or employee, so the garde manger typically handles boards, diverting attention from hot-service plating. Multitasking under these conditions slows workflow, and customizable menus further complicate assembly. When staff are stretched, crafting intricate platters can cause delays, chaos, and decreased efficiency during busy service periods. A dedicated station can relieve pressure but is often unaffordable for most restaurants.
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