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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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Not terribly relevant
But interesting insight into the quality of meat served at KFC…
I once worked at a chicken killing factory during summer holidays near Melbourne, Australia. A rather unpleasant experience as a whole, but one incident turned me off chicken completely. My job was to watch the plucked, de-footed, beheaded and machine gutted chickens as they travelled past on hooks.

Of course the machines failed to gut or behead all chickens so my job was to cut the heads off or manually gut those chickens. One chicken was green and about the quarter of the size of the others. I made the incision into it arse with scissors and turning it upside down squeezed out a strange green sludge. Anyway I spewed, and it went straight into the ‘strange bin’ where it would be cut up sent to the nearest kfc.
(we couldnt use gloves either so i had to ripthe warm guts out with a bare hand)
(, Wed 26 Jul 2006, 8:31, Reply)

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