The Taste Test

Ever wonder why a chef tastes the dish as it is being prepared? More importantly, as the Sous Chef prepares the dish, the Executive Chef will come to taste and verify if the taste and presentation is to their liking.

Why all this hassle to verify and check up on the Sous Chef and the various Line/Station Chefs that are assigned to the various dishes? Are they not compensated to do their job correctly?

I learned very quickly that if I do not taste the dish as I am preparing it, the final outcome may be too bland or too spicy, etc. Tasting the dish during the creation process allows for adjustments to be made and to hopefully bring the taste of the dish to perfection. 

The "Triple T" (The Taste Test) is important because it enables the Executive Chef (who is the mentor) to teach the Sous Chef and the other various talented chefs that are a part of the team.

The team in the kitchen represents a partnership. When striving to achieve a "Michelin Star" all team members from the Line and Station Chefs to the Sous Chef and the Executive Chef all play a part to create the dish and provide input for the creativity with the taste and presentation. Most of us think that when compliments are sent to the chef it is specific to the Executive Chef. I tend to think that the compliments are indeed given to the Executive Chef but then the Executive Chef elevates the entire team by extending the compliments to all the chefs in the kitchen.

So what is the "Triple T" equivalent for Customs?

Many might disagree but I tend to outline a Customs Broker / Importer relationship as a partnership. This partnership extends to the accuracy of the actual Customs declaration. There is much to say about proactive profile updates and database accuracy. But The Taste Test for Customs is to review the Customs declaration as quickly as possible after the goods have been released and accounted for.

The Customs declaration is the dish being prepared. But it is not the dish that has been completed and is being served to the patrons of the restaurant. Importers, in most jurisdictions, have the ability to correct and update the declarations made without fear of penalty if done so within a specific time period. Mistakes can and will happen. But when an invoice from a service provider is received, it is not just about paying for the services provided. It is also about a partnership and a mentorship. 

The Line Chef  and Sous Chef (Broker/Service Provider), even though they get paid for what they do and are responsible for, want feedback from the Executive Chef (the Importer). That feedback makes them stronger in their cooking abilities. Similarly, when receiving a Customs declaration, it is not just checking to make sure that the amounts charged are accurate. It is about providing feedback and creating a discussion when anomalies are identified. It is like the Executive Chef giving instructions to add a bit more of a certain spice to elevate the dish from good to outstanding.

The above is not to justify removing responsibility from the Customs Broker. It is to identify that Importers who are proactively working with their Customs Brokers usually have significantly decreased issues during a Customs Compliance Verification.

As an Importer, make it a point to initiate The Taste Test and check entries consistently. The strength of the partnership developed will be welcome, both by the Importer and the Customs Broker.