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This is a question Restaurants, Kitchens and Bars... Oh my!

Many years ago, I went out with a chef. Kitchens are merely vice dens with food. You couldn't move for people bonking and snorting coke in the store room. And the things they did with the food...

My personal vice was chocolate mousse - I remember it being very calming in all the chaos around me. I think they put things in it.

Tell us your stories of working in kitchens, bars and the rest of the nightmare that is the catering trade.

(, Fri 21 Jul 2006, 9:58)
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Well I'm not sure if it really counts as 'catering' [it does on my CV] but I worked in a cinema for three and a half years that used to sell out of date sweets, stale popcorn and extremely watered down cola. It wasn't for lack of protesting on the part of my colleagues and I. The manageress just didn't possess a single moral fibre.

Anyway, many's the long Sunday that we would pick up tablemats [an unusual thing to find, even in such an unusual cinema] and play 'Mars Bar Tennis' until the out of date chocolate bar in question was so bent out of shape that it would never sell. It was all about the Karmic realignment rather than the fun of playing tennis at work, of course.

We also discovered that by sandwiching salty popcorn between two weird [and unnervingly moorish] crinkle-cut bacon crisps [called Krinklz no less] it was possible to achieve a flavour and texture remarkably similar to fish fingers. Sadly, about a month or so before I left, the Krinklz factory burnt down, so our fish finger related fun was scuppered.

Don't get me started on the ice cream room.
(, Fri 21 Jul 2006, 12:38, Reply)

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