Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Chefs Forum
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.

Reply
 
Thread Tools
  #1  
Old 10-18-2004, 03:09 PM
thetincook's Avatar
Registered User
Culinary Experience: Line Cook
 
Join Date: Jun 2002
Location: Los Angeles
Posts: 352
thetincook is on a distinguished road
Mad Paper Hat Rant

Stupid paper hats, I can't take it anymore! Always getting blown off in the air curtain, falling in my stock, taking a dive in the deep fry, too small for my fat head, getting knocked off by the ^$@#$@^!!! vent hood, fastening tape dissolving in the sweat of my brow, never lasting the full shift, one dollar a fricking pop!
ARGHHHHHHHHHHHH!!!!!!!
I hate you paper hat...
from walk-in's heart I stab at thee,
from line's heat I spit at thee!

SOB Why won't they let us use cloth touqes?!?

Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
  #2  
Old 10-18-2004, 04:29 PM
miahoyhoy's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Jul 2002
Location: Vermont, USA
Posts: 250
miahoyhoy is on a distinguished road
Default

ROTFLMAO!!!!!
Too true!
__________________
http://gatewoods.net
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 10-19-2004, 03:20 AM
Jim's Avatar
Jim Jim is offline
Cafe Administrator
Culinary Experience: Culinary Instructor
 
Join Date: Oct 1999
Location: New Castle, De USA
Posts: 2,312
Jim is on a distinguished road
Default

Quote:
Why won't they let us use cloth touqes?!?
Well, why won't they? They can be washed... and they are not terribly expensive. Also, they stay put when you use the velcro closure.
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 10-19-2004, 10:39 AM
Registered User
 
Join Date: Oct 2004
Location: Minneapolis
Posts: 3
Erich is on a distinguished road
Default

I feel for ya' !! But I have to laugh!! Erich

Quote:
Originally Posted by miahoyhoy
ROTFLMAO!!!!!
Too true!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 10-19-2004, 12:12 PM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2004
Location: Toronto, Canada
Posts: 21
cyanide is on a distinguished road
Default

Oh ya, me too! Big pet peeve, especially the hat hitting the hoods.

Wasn't made for people over 6'2

Eventually, I got one of those cloth, Frenchie ones, that kinda looks like a beret LOL
__________________
Former Chef, turned Web God...
Hospitality & Food Directory | Chef and Culinary Jobs
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 10-19-2004, 02:01 PM
Greg's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: Dec 1999
Location: St. Paul, MN
Posts: 1,273
Greg is on a distinguished road
Default

They are good for one thing: a chef I used to work for once got so mad at a cook, he didn't even say anything. He swept the paper hat off, crumpled it up and threw it on the floor in front of the cook and glared at him. It was very effective.

At my last job I had to wear one that was open at the top; one of the cooks would take pieces of pop-up foil and try to make baskets in it.
__________________
spoooooon!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Help On Female Chef Research paper MandoP The Late Night Cafe (non-food/cooking discussion) 3 09-26-2001 11:17 PM
parchmant paper question Svadhisthana Pastries and Baking General 7 07-11-2001 05:48 AM
Brown paper bags Pooh Food & Cooking Questions and Discussion 15 06-05-2001 10:20 AM
Need Help with my Genoise ChezMichelle Pastries and Baking General 15 02-17-2001 09:45 PM
Solutions to Sticky Situation mudbug Pastries and Baking General 2 01-02-2000 02:11 PM


All times are GMT -7. The time now is 10:13 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117