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Discussion in 'Professional Chefs' started by fryguy, Jul 7, 2010.
What your take on it?????
I've had to delay banquet service due to dropped food. or change menus completely and offer a discounted price due to screw ups.
At home? Do what you will. At work? no.
Kinda disturbing that the question is even asked. Thank you, PrairieChef for your appropriate response.
It is not worth it it in terms of respecting the food and the respect of your co-workers and customers. If someone saw you doing that, they would remember you forever as the guy/girl who would serve crap off the floor. Floor pepper is not in my spice rack.
Did anyone see the Hells Kitchen episode when the employee put the chicken wing back in the fryer in front of Ramsey?? That was a good one.
Actually, Rat, it was a Kitchen Nightmares episode. But, yeah, pretty disgusting---especially in that place, which seemingly hadn't been cleaned since the place opened.
Ah, you must have caught the bacteria napping! Another five seconds and you would have contaminated the food. Sheesh!!!
Just bring it back up to 180 and nothing's going to live through that, plus we cater out of our house and when we have an event we make sure the dogs go outside.
Sorry to post again but they did a segment of mythbusters about the 3 second rule. Apparently it did not matter on the amount of time food was exposed.
They actually let it sit for 10 seconds with no problems
Problems or not if it hits the floor at home or at work it's garbage unless the dog (at home) is interested and wants to eat it. Otherwise into the food waste it goes. No matter how clean the floors are they're still dirty and whatever is on your shoes that you picked up in the washroom has followed you into the kitchen so no way. Floor=garbage.
I'm so glad You're in Florida, and I'm in California.
I still have kimshi outback
There is no such rule on the floor out the door
The Mythbusters episode, much like home cooking, didn't account for hundreds of people per day over the life of a successful restaurant. In a few years on the line, you could cook as many meals as you'd eat in a lifetime. One bout of food poisoning by ones own hand in a lifetime for the average person; no big deal. When it's someone else's health and your reputation, when you're serving enough meals for several lifetimes in a serious career, it's downright unacceptable.
The Mythbusters test also didn't include a restaurant environment. What happens when a little chicken juice dribbles on the floor and it gets missed for a while on a busy night?
Even beyond that, it's a matter of pure respect to me. I could not disrespect anyone who I serve in my home enough to do that. How much better should you treat those who support your livelihood, and choose to pay for the food you make?
Off topic....Anyone ever managed to stop their kid doing it?
There's Grandma's addage "Eat a peck of dirt before your 5" referring to allowing a child's immune system to develop from an early age. This is backed up by two studies I've read done here where it was also found kids were ingesting cleaner residue in fastidiously clean residences which actually killed useful bacteria found in the gut. I think Manuka honey gained its popularity for reestablishing those colonies....
As stated above....unprofessional? Yes. The same risk is there as with servers handling cash & then your plate.
Oh yeah, dont eat the bar nuts....urban legend has it that a test once revealed 12 different urine samples in one bowl!
Indeed-i aggree,come on - a Chef at SOU CHEF level ought be leading by example-if the sou chef is seen to pick things up-then so will the students/Trainee's.
When repremanded,presumeably by the Head Chef or Manager /owner,i can just hear: "Well its ok for the SOU Chef to do it-so it must be ok for ME!!"
PROFFESSIONAL STANDARDS PLEASE!! Yuk
(oops-i forgot it was just a question -im sure "Fryguy" does not serve dropped food at all-sorry dude!)
ED : Here's some SHARK BAIT for you /img/vbsmilies/smilies/laser.gif
It'd take me less than three seconds to kick anyone who thinks the three second rule is a good guideline out of my kitchen.
In a restaurant you have to follow strict rules when it comes to food safety, so any dropped food MUST go into the trash. Now it is true that most dry foods won't pick up anything bad that quickly and reheating the food will kill anything, but it's simply a BAD practice from a customer stand point. One bad review and your place could be toast.
I've dropped a cucumber on the floor, whole , washed it and used it. Same with a loaf of bread, it was in the bag, fell off the counter picked it up, wiped off the outside of the bag and moved on. Got bumped at the panini machine cause a server is too busy talking over their shoulder (look where you are going idiot) dropped two sandwiches to the floor...... those hit the trash and had to be remade.
now then as far as germs and bacteria go, HAHAHAHA HA! you are not going to get rid of them, ever. wash your hands and as soon as you turn around that .01 percent the antibacterial soap didn't kill has bred into bigger numbers. Make a sandwich it's in the sandwich ... all the little lies we tell ourselves are not going to change a thing.
If you drop food, it goes into the trash. There is no 3-second rule! I was watching Kitchen Nightmares on BBC the other day, and Chef Gordon Ramsay saw the chef drop a chicken wing on the floor and put it back into the fryer. When asked about this, the chef said, "The fryer sterilizes it!" WHAT? ARE YOU KIDDING ME?
Bringing back great food to the family table, inspired by Lisa Caponigri