Restaurants, Kitchens and Bars... Oh my!Many years ago, I went out with a chef. Kitchens are merely vice dens with food. You couldn't move for people bonking and snorting coke in the store room. And the things they did with the food...
My personal vice was chocolate mousse - I remember it being very calming in all the chaos around me. I think they put things in it.
Tell us your stories of working in kitchens, bars and the rest of the nightmare that is the catering trade.
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chthonic, Fri 21 Jul 2006, 9:58)
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Mum's Gone To IcelandI used to work in the Stratford Upon Avond branch of said shop (long since closed since the rebuilding of the Maybird retail estate) and remember one Christmas that the manager had way over-ordered on the turkeys meaning that it was impossible to move around in the giant freezer when they were in there. As a result said turkeys would spend about 8 hours a day slowly thawing outside of the freezer, only to be shoved (and occasionally kicked) back in at the end of the night.
Also, although orders would arrive early in the morning, frequently stuff like ice-cream would sit around for hours and hours and hours before getting put into the freezer if the shop floor was busy.
And while I'm selling them down the swanny, I believe the manager there tried killing himself a few times, although obviously not as effectively as the chap in the Stratford Upon Avon branch of Haagen-Daz who went in for some refridgerated auto-erotic asphyxiation and karked it, only to be discovered the next morning.
(, Sat 22 Jul 2006, 18:05, Reply)
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