That reminds me of a situation I was in not too long ago...
Corporate brings in a "star chef" from around the area to our hotel to help oversee our new menu tasting we were carrying out for the RVP, GM, VP of F&B, etc important people.
This "Star Chef" was simply the messiest chef I've ever seen. I hold alot of respect for his knowledge and quality of food he can produce, but not for his cleanliness. He dirtied one prep area, abandoning all the utensils and ingredients he is now done with in favor of a new clean prep area with clean utensils that again he dirtied up horribly.
By the time we were finished, he rapidly wipes down the last area he was working on with a dry cloth, getting the big chunks of food off the table, but leaving all the sauce, etc on it sitll before walking out. |