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.
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chthonic, Fri 21 Jul 2006, 9:58)
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A waterfall of roachesI started out as a dishboy in an Italian restaurant and developed a tendency to use wooden spoons as makeshift drumsticks. Those who have been inside kitchens know that many have splash guard panels up and down the walls of food prepping areas. I tapped to Rush's Red Barchetta on the stainless steel panel behind our meat slicer and literally thousands of roaches poured down the bottom and onto the floor. What was even more disturbing was the chef telling me not to step on them lest I get their eggs on my shoes and track them home.
(, Fri 21 Jul 2006, 17:01, Reply)
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