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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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Who says gravy is harmless?
The place I used to work catered for wedding receptions mainly, and we had to be right classy (or at least pretend to be, with silver service and all that Jazz) which meant we served real gravy.

Real gravy has to be kept hot, otherwise it goes all funny. Where I used to work, it was kept in an tea-earn sized vat, which sat on top of an industry sized hob, bubbling away to its self smelling gravyish. It’s all well and good, until you have to serve the bloody stuff.

Now most kitchens tend to have those pushy door thingies (that swing both ways) now for some reason our kitchen had a super heavy one. Cue me walking backward through the door with full boiling hot gravy boats. Couldn’t see the door swinging towards my arm, door connects with arm and relocates boiling gravy all over my hand.

The guests didn’t see, however they did hear a very very loud “FUUUUUUUUUUUUUUCCCCCKKKK” it was the first and last time anyone managed to get an echo in that building.

On a side note, don’t eat dipping sauce that is served in bowls. I can guarantee that it is not the first time its seen the light of day. The containers we use to store ours in had a ring of mold that formed the air tight seal with the cap.
(, Tue 25 Jul 2006, 18:05, Reply)

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