Line cook in Austin made me question my whole plating approach

Last Saturday I was helping out at a buddy's pop-up and this line cook, maybe 22, watched me plate a duck dish and said 'why do you stack everything so tall?' At first I wanted to brush it off, but he showed me his plate, flat and spread out, and said the sauce gets to breathe. I tried his way on the next ticket and honestly the flavor hit way cleaner, plus it was faster to plate during a rush. Now I'm wondering if my whole training was just about looking fancy instead of eating well. Has anyone else had a younger cook flip their style with a simple question?

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