Hello all. After a hiatus of about 12 years in a full time gig ( I had a few catering gigs ) I find myself back in the kitchens once a cook always a cook also nice to be able to fall back on it. I have found that some things have changed and am hoping for some direction. Last when I left when heating a base for seafood chowder I marinated whichever seafood product I had in the coolers cooked the product and added it to the base the place I am working at now has forbidden me to use this method and add the seafood directly to the base and heat the soup with the raw fish. Also when preparing chicken they use the old school method of frenching the bone there way and thus exposing the marrow and blood and I am sure some bone fragments as well also there does not seem to be any "cooked above raw" procedures in place along with some other practices I question quietly I am a journeyman cook and have about 19 years of experience I am not at all interested in climbing the ladder been there done that I am wondering if these practices are the normal new way of preparing the items I have listed. Thank you for your time.