Survey Regarding Thawing Meat at Room Temperature

Discussion in 'Professional Chefs' started by maxs, Aug 12, 2017 at 3:55 PM.

  1. maxs

    maxs

    Messages:
    54
    Likes Received:
    11
    Exp:
    Professional Chef
    Is this issue important enough for you to start looking for a new job?
     
  2. halb

    halb

    Messages:
    148
    Likes Received:
    21
    Exp:
    Owner/Operator
    As I said before, how is it that the HD hasn't picked up on it if it is standard procedure? Quitting isn't going to solve the problem. An anonymous call the the HD will.
     
    maxs likes this.
  3. pete

    pete Moderator Staff Member

    Messages:
    4,755
    Likes Received:
    712
    Exp:
    Professional Chef
    I guess it depends. If I was a cook, I'd also wonder what other things were going on and if I really wanted to be part of a team that pulls stunts like that. On the other hand, if I was the chef, or even the Sous, I would probably stay and correct the problem. So I guess, it really would all depend on how much pull I had at the place.
     
    maxs likes this.
  4. maxs

    maxs

    Messages:
    54
    Likes Received:
    11
    Exp:
    Professional Chef
    The city health inspector is too busy with the 150 restaurants in town to come more than once every two years. My friend has complained to the sous chef about these practices, so an anonymous call to the inspector and subsequent bust would definitely be pinned on him.
     
  5. jimyra

    jimyra

    Messages:
    749
    Likes Received:
    87
    Exp:
    Professional Chef
    The health inspector should be able to inspect 150 restaurants a month. Fix the problem do your job and be done with it.
     
  6. maxs

    maxs

    Messages:
    54
    Likes Received:
    11
    Exp:
    Professional Chef
    Fix it how? He's ust a line cook.
     
    Last edited: Aug 13, 2017 at 3:42 PM
  7. chefross

    chefross

    Messages:
    2,450
    Likes Received:
    200
    Exp:
    Former Chef

    I've heard enough.
    So, it would seem that there is no "friend of mine" and that this is you maxs.
    You are not just a line cook my friend. I am amused that you chose to show yourself as a professional Chef when you clearly are not.
    A line cooks job is to help the Chef in any way they can to make the place better. If all you are doing is going to an online cooking forum to rant about things you see wrong with the place you work, than you are the problem. As chefwriter pointed out in the other thread, there are so many things you don't know. I would suggest you take stock in what others have told you. Go to work and monitor that chicken or pork lying on the counter in an 85 degree kitchen.
    Take responsibility or please be quiet.
     
    chefbuba likes this.
  8. maxs

    maxs

    Messages:
    54
    Likes Received:
    11
    Exp:
    Professional Chef
    Chefross, I hope you don't eat the chicken at the restaurant on the two days of the week I am not present to monitor the shoddy practices.
     
  9. don rich

    don rich

    Messages:
    33
    Likes Received:
    10
    Exp:
    Beginner garde manger
    Sitting out four hours you can send it to three mile island. Three hours you can send your kids and parents on a vacation( albeit to the hospital). Two hours you can take a tour of the dynamite plant( wonderful smell!).One hour and you don't have to use buttermilk for your chicken( doesn't everyone like tangy skins)? Hey wait a minute! I see a pot and a sink; I wonder what would happen if I used them?
     
  10. linecookliz

    linecookliz

    Messages:
    16
    Likes Received:
    11
    Exp:
    Line Cook
    The place I currently work at does this some times. I just put the item being thawed on a pan, and put it in the raw section of the walk-in. That way during my shift I don't get anyone sick, and I can feel better about the meat being put out.
     

Share This Page