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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The Wife....Used to work in a bar in Stirling, Scotland. For the most part it was the usual bar bs with the kitchen staff hating the bar staff vice-versa. One thing that does stick into my mind though, is the careful cooking method of the steaks.
I don't doubt that other bars do this as well, so be forewarned. The quickest way to cook a steak, is to deep fat fry it for a few minutes, and finish it off on the grill, to give it that "grilled taste". That'll be the same deep fat fryer that they do the chips in. The same chips that they sold with the Vegetarian meals!
Still they were tasty chips and steak!
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DavyBoyInGravyJoy Grey Goose Vodka on Ice, nothing finer, Wed 26 Jul 2006, 13:13,
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