Originally Posted by turbochef422
We must of worked with the same guy???? Same kitchen I seen a guy spill beef jus on the line , then proceed to take the mop and use it to wipe the line.
We must of worked with the same guy???? Same kitchen I seen a guy spill beef jus on the line , then proceed to take the mop and use it to wipe the line.
I was a student manager at a huge dining commons in college. Late one night, I went back in, trying to get my stuff for writing schedules, and caught the manager and his protege assistant, Betsy, a charming 250+ pound young lady, trying to figure out (failing)how to use our biggest steam kettle as a bubble bath. I kept mouth shut. My friends and I ate like kings that semester.
Great stuff!
ive seen a chef wipe raw fish juice up and use the same cloth for wiping a dessert plate..
Mash postato in a Hobart is common, but makes me sad when i see it.
A la minúte cauliflower purée by dumping a head of cauli into a thermomix
No creme fraiche? Just hang some sour cream...
This frittata needs more flour so it won't break.
All of those were the same chef too.
Yeah, mash potato in Hobart seems common. The worst part is the looks these people give when they see you passing mash through a drum seive . Or roasting the potatoes on a bed of rock salt. Almost like, is this guy stupid or what? Hmmm lumpy watery mash anyone? Or smooth & creamy. Sigh
The weirdest and somewhat controversial thing I've seen that I'm 90% sure is dodgey but some otherwise good cooks swear by this method: custard cooked till its a big disgusting scrambled eggie mess, then purée in a blender and pass . Smooth shiney custard. Still sets my cowboy dectector off like crazy.
Dogeyist things I've witnessed. Braised meat "refreshed" in a pot of dirty boiling water .
Deep frying chippolatas . Washing the wrong sauce off meat & re sausing.
The list goes on.... But it's just too disturbing
How about rinsing and patting dry smelly meat and fish....
Adding bachemel to broken hollandaise...
Adding sugar to something that's been over salted...
Had a chef touch a resting steak, proclaim it was under, and proceeded to squeeze the daylights out of it, in his hands as juices dripped from it...
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
Not so much a cowboy trick, but it's still one that makes me cringe/laugh whenever I think about it: The owner of a nice chophouse I worked at would occasionally lose it on anyone who dropped a plate (if the owner was, at the time, coming down from his last line of blow). We'd hear crashing in the distance, and we'd peek through the windows to see a 250 Greek man throwing dinner plate after dinner plate, like a frisbee, towards the feet of the offender. As he would do this, we'd hear, "4, 8, 12, 16, 20, 24...should I keep going? 28, 32...oh hell, 36. Now we're up to $40 with the plate you dropped. You drop another one today and you're fired!"
The funny thing is, he was a great guy to work for 90% of the time and I considered working or him again when he opened up his second butcher shop/deli.
Not so much a cowboy trick, but it's still one that makes me cringe/laugh whenever I think about it: The owner of a nice chophouse I worked at would occasionally lose it on anyone who dropped a plate (if the owner was, at the time, coming down from his last line of blow). We'd hear crashing in the distance, and we'd peek through the windows to see a 250lb Greek man throwing dinner plate after dinner plate, like a frisbee, towards the feet of the offender. As he would do this, we'd hear, "4, 8, 12, 16, 20, 24...should I keep going? 28, 32...oh hell, 36. Now we're up to $40 with the plate you dropped. You drop another one today and you're fired!"
The funny thing is, he was a great guy to work for 90% of the time and I considered working or him again when he opened up his second butcher shop/deli.
i know this guyhe tried clingfilming every surface so he wouldn't have to clean down after service
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