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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.........A word of warning to you all, never complain your food is cold unless it is genuinley stone cold and unedible. Most food outlets now worth their salt will temperature check all food before serving it and this temperature is usually 75c, a temperature that leaves the food hot to the touch and certainly hot in the mouth. So where I work if we get a complaint the food is "cold" 99% of the time we know that it is not "cold" and is in fact the correct temperature or higher required for serving food. If we do get a complaint of "cold" food then we instantly cook a fresh item and so not to get it returned again cook it to at least 100c, the boiling point of water. I can tell you there is nothing more satisfactory than watching a stuck-up cow of a woman who has just spent 10 minutes loudly complaining her burger is cold and totally humiliating my younger co-workers, bite into her fresh burger only to spit it out instantly because it is so damn hot!
And this isn't just practised in lowley fast food outlets, its in pubs and restaurants as well. An example of this is my mum complaining her burger was cold in a Brewyers Fayre, against my better judgement as I warned her of what I would do in a similar siutation, her fresh burger is brought out and suprise suprise is so hot that even touching it would cause serious burns.
(, Wed 26 Jul 2006, 21:23, Reply)
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