Quantcast
Interesting chat with head chef - Page 3
Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 34

Thread: Interesting chat with head chef

  1. #21
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Quote Originally Posted by ajhuff View Post
    Handles go up. :P

    -AJ
    Lol not in MY Hobart they don't.

  2. #22
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,884
    Mine either.

  3. #23

    Join Date
    May 2011
    Location
    Top of Georgia
    Posts
    1,218
    LOL! Well it must vary then. My Chef schooled me on it. Our hand is not supposed to touch the end the customer puts in his mouth, thus they go in handle up. Easy for me to remember after he got on to me.

    -AJ

  4. #24
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,884
    At one time it was twice through, handles down then up. Now, we teach and expect the servers to grab the ware from the baskets at the joint between handle and business end.

    Not to mention they all get polished once set.

  5. #25
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Twice through, heads up. Dish monkeys dump them from caddies into trays for the bussers to roll. Probably not perfect, but can't be a greasy spoon without a little grease on your spoon.

  6. #26
    Twice through for us. Handles up.

  7. #27
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Quote Originally Posted by aaronsgibson View Post
    Twice through for us. Handles up.
    Fingers touch the handles. Mouths touch the heads. Which one do you really want to get super clean?!

  8. #28
    I know but that is how they want them, what they want is what they will get.

  9. #29
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    Posts
    1,090
    Quote Originally Posted by aaronsgibson View Post
    I know but that is how they want them, what they want is what they will get.
    Ain't that always the way of it?

    Sometimes my chef tells me there's only one tri-tip per cow. You can argue all day that there's two--one per sirloin primal--but there's just no convincing him. Chef's way or the highway!

  10. #30
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,884
    You know damn well there are two rules in the kitchen. #1 Chef is always right. #2 If Chef is wrong refer to rule #1.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •