Comments on: Restaurant Kitchen Secrets

By: Mister E

Mister E — Fri, 25 Apr 2008 16:56:33 +0000

I worked in restaurants for 10 years mainly in the back of house but I did it all from dishwashing, busboy and barback to all sorts of cooking, serving, bartending and managing. Only twice did I ever witness something really nasty being done to food although certainly I did see a lot of things picked up off the floor and quickly rinsed or thrown back in the fryer to clean it up.

By: TheRestaurantBlogger

TheRestaurantBlogger — Tue, 08 Apr 2008 14:11:51 +0000

Hi Food Service Ninja, perhaps your right in about the churning of the ice cream. I am not too sure how the ice cream was made, but several years ago, I was told by a former general manager of a 5-star hotel in Europe that the kitchen was cheating customers by injecting air into the ice cream. Maybe he was referring to the churning process.

I will definitely have to rent the movie, Waiting. I have been told by several other friends. Thanks for the recommendation.

By: Food Service Ninja

Food Service Ninja — Tue, 08 Apr 2008 07:36:21 +0000

well light ice cream is simple churned more to make it less caloric - cant really picture how they inject aitr unless they are churning it.

most places that cheat on housemade products do so in the dessert section -the high end ones appear housemade too

and you guys need to watch the movie Waiting the adulterated food happens and it goes on up to in my experience the major chains at the low end of the dining spectrum. anywhere you earn your living churn n burning tables you will find it. it is a product of leass professional staff, corporate cost cutting pressure, guests attempting to get something for nothing-thanks Steak N Ale for ruining the public in this manner, and the crappy atmosphere found in chains themselves

By: TheRestaurantBlogger

TheRestaurantBlogger — Thu, 03 Apr 2008 23:20:57 +0000

I agree that some of the very best and most expensive restaurants will appear to be perfect from the outside but are in fact no better
than many of the cheaper restaurants who do not practice health and safety in the kitchen. I believe much of the fault comes from
the lack of training and not leading by example. An executive chef like a general manager has responsibilities to properly lead a team
and must be a good role model. Staff will follow their leader. There should be no excuse for a chef to use their fingers to taste food.
Spoons are everywhere and that’s what they are for. If chefs truly cared for their customers, they shouldn’t think twice what to use.
Who knows if they even washed their hands?

Thanks for stopping by and stay tuned for more restaurant stories.

By: Sherxr

Sherxr — Thu, 03 Apr 2008 11:38:58 +0000

Hi! Totally agree with you on the part that no one spits on food for customers. That’s only for cheap diners and fast food places where the workers have or show no respect for the food safety.
But frankly we know some chefs in high class restaurants have really bad habits like sticking their fingers to taste the food. Ew…