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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I had a job...yes, yes, I know that in itself is surprising. I worked in a cake/pie/bread shop that was a local chain and kind of like an upmarket Greggs, except it wasn't.
The kitchen was cramped and crap - and we were oft wounded by the sandwich toaster which inhabited the corner, turned black every day no matter how clean it was at the start, and burnt you if you went within two feet of it. Oh yeah, it was also pretty rancid cooking so many sandwiches each day.
The worst, however, was the freezer. Sometimes an excess of food would be ordered, and I wouldn't be able to put it in the freezer until the second round of pastry baking at 11am (I started at 7am, twunts never paid me enough for it) so you can guess what happened on hot days. I didn't care cos I was never going to eat the cheapo pasties as I am a veggie. Then, one fine day, it pissed down and a drainpipe above the (outdoor) freezer broke and poured water into the machine, which amazingly didn't break or shortcircuit but did result in a week's worth of pies being encased in ice - and those that were just about unscathed being cooked anyway, despite the soggy boxes. Blessing in disguise in my opinion cos for a few days I didn't have to do much cooking and happily turned away surly builders with a cheerful 'sorry - freezer's broken'
I hated the surly builders
(, Sat 22 Jul 2006, 21:05, Reply)
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