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03-05-2001, 07:39 PM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,315
| | working after sustaining an injury How many of us do this?
I cut the dickens out of my thumb last week ( with no liver in sight.) and rather than leave and have it checked out by a doc, I iced, wrapped and rubber gloved the next three hours to get my shift done. Lucky for me I cut through the nail and stiches were not an option, doc said that would be even more traumatic. so I got my tetnis shot, steri stripped my finger together and went on my merry way.
The throbbing can be troublesome thow. | 
03-05-2001, 07:46 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| | ...Yeah, or if you're really in a hurry, and it won't stop bleeding, just throw a rubber glove over it. | 
03-05-2001, 07:48 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
Posts: 1,933
| | Ouch!
I'm a big baby, I'd probably whine and complain until chef would get sick of me and send me home!!! | 
03-05-2001, 07:50 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jan 2001 Location: Canada
Posts: 1,933
| | Momoreg:
What is that? Hand confit? Blood sausage?
That's pretty gross!! | 
03-05-2001, 07:50 PM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,315
| | i told my friends about the boo boo and they almost passed out to hear i did not run to the hospital! i love "regular" people! | 
03-05-2001, 07:55 PM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
| | Hope it heals quickly, mbrown! | 
03-05-2001, 07:56 PM
|  | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: May 1999 Location: Outside Dallas, BABY!!!
Posts: 2,315
| | thanks, it's just a flesh wound............ | 
03-05-2001, 08:26 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,641
| | I worked 2 parties on a sprained ankle with a black and blue set of piggies....not a pretty thing....though I did hire an asst to go grocery shopping and help serve...I could not drive for 10 days. People kept asking if it was broken and had I had it x-rayed...
ya know parties aren't canceled cause you got a bo bo....and the bills keep coming. I actually got 3 new gigs out of that night. | 
03-06-2001, 08:13 AM
|  | ChefTalk Founder Culinary Experience: Former Chef | | Join Date: Oct 2001 Location: Chicago, IL USA
Posts: 2,591
| | I never had anything too serious. Some pretty bad cuts and all, but nothing I didn't work through the night with. One time I had a terrible burn and the paramedics came, and I went home on that one. My arm was so bad there was nothing I could do.
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03-06-2001, 09:06 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Texas
Posts: 587
| | My scariest was in an old kitchen, always smelled like gas even though maintenance came out 15 million times (the kitchen's been this way for 40 years, why do YOU have a problem with it? mentality). I had a horrible cold; couldn't smell a thing.
Hood is on 24 hours a day. Bug guy came in and sprayed that night--must have knocked the steamtable gas on (it never had had a stop even though I had repeatedly requested one; but we never used it so it never happened. I always turned on the gas on way in to change in the mornings. Lit a match to light the pilot and boy there was a flare-up! Burned the chapstick off my lips and the hairspray in my hair! Small burn on hand. Cooked and served breakfast to my 24 guys -- THEN lost it!
No major burns, no lasting marks but it scared the you know what outta me. Ok, my hair looked kinda funny for a while and my lips were blistered--no hot coffee for a while; but I was Ok.
__________________ Sweet Dreams!! | 
03-06-2001, 08:14 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,641
| | wooooo....I do that too, have a major trauma continue working then a week or so later melt down into a babbling puddle. Adrenaline??? Geez Lynne you were really lucky. | 
03-07-2001, 05:59 PM
| | Registered User | | Join Date: Nov 1999 Location: Maryland
Posts: 799
| | Wow, we really ARE troopers, aren't we? I got a terrible burn getting a giant baking sheet out of the oven just this evening. I think I have more burn scars on my arms than most folks who collect tattoos. Like the rest of you, no matter how bad the injury, I get the job done and THEN feel the pain. Once I even worked the week with a broken foot. I'd dropped a heavy table on it and didn't have the time to feel the pain. Another time I ran so hard and fast that day that a toe nail separated from my toe! Long live the dedicated.
__________________ Laughter is the medicine of life | 
03-25-2002, 06:19 PM
|  | Registered User | | Join Date: Mar 2002 Location: Atlanta, GA
Posts: 84
| | <<i told my friends about the boo boo and they almost passed out to hear i did not run to the hospital! i love "regular" people!>>
Yup, it is kind of amusing to see others cringe when you tell them about things that you never really thought much about.
The thing I can't stand is when someone in the kitchen cuts themselves and then whines about it the whole evening. If it's that bad go to the hospital.
Matthew | 
03-25-2002, 08:31 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2001 Location: new england
Posts: 454
| | i think the worst thing i ever worked through was the night the hose to the fryolater cleaning machine let go into my work boot. i ran screaming every obscenity and then some down the line(in an open kitchen) grabbed the waitrons 5 gal. bucket of ice water and jammed my foot in, boot and all, smoked a butt and then finished cleaning the kitchen before i went home. i guess maybe our pain threshhold is a little different in the kitchens. no pain, no gain. | 
03-27-2002, 03:00 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
| | Soory to hear of your acident, hope you're feeling better MBrown.
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