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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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Fish and chips
I only spent a year working in the local fish and chippery, and generally nothing too horiffic went on as I took a bit of pride in my work with it being my first job and all.

However...upon opening up a new box of frozen fish one day I noticed that the tasty morsel at the top of the box had an interesting pattern on it. I stared in wonder at this ornately decorated fish until a thought occurred. "Bob, lift up your foot" I called out to my boss. Sure enough the pattern on the sole of his Blundstone matched the markings on the fish.
In order to get the lid of the box to close properly, the packer at the plant had obviously stomped on the fish a little to compress them.
We found this marking on the top fish in about 50% of all the boxes we opened. It usually disappears after a few minutes in the deep fryer though. Still, I avoid dodgy chippies anyway.

Pop. Is it supposed to bleed this much?
(, Wed 26 Jul 2006, 8:13, Reply)

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