Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Chefs Forum

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


Reply
 
Thread Tools
  #1  
Old 02-06-2006, 05:50 PM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Jan 2006
Location: Kelowna, BC
Posts: 132
Default Body Odor!

When I speak in school about becoming a chef, to keep the student captivated, I make them do role playing:

Today, I had one girl play the head chef, and she had to tell one of her great cook that she had received complaints from other cooks about his body odor!

This was hilarious, she(head chef) was not allowed to be rude to him(cook) since this cook was a great asset to the team. The idea was to show the students that people skills and diplomacy are both very important skills when you are the head chef

Anyone with similar situations??
__________________
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply With Quote


  #2  
Old 02-06-2006, 10:52 PM
Andrew563's Avatar
Registered User
 
Join Date: Oct 2005
Location: washington state
Posts: 199
Default

well, I had a dishwasher who stunk, everyone knew it, and it fell to me to say something about it. I was pretty blunt, I said"Tommy, you stink, take a fricking shower before you come to work." It worked for a couple of days, and then he was back to his old stinky self. Oh well, he always showed up to work and never called in sick.
__________________
My life, my choice.....
Reply With Quote
  #3  
Old 02-07-2006, 06:18 AM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,128
Default

Lapster,
I think you have too much time on your hands.
First off, your showing young people diplomacy?
Let's be nice to this guy, because we need him!!!
If we don't need this person then I guess people skills are out?
This is a JOKE!
I just let my 14yr old son read this. He said they would have called you on the carpet. He also gave you the benefit of the doubt and said these could have been 7 yr olds but he didn't think they even know about BO as he put it.
Lapster! you can do better then this
Reply With Quote
  #4  
Old 02-07-2006, 05:51 PM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Jan 2006
Location: Kelowna, BC
Posts: 132
Default 14-16 years old

I don't know exactly what you are saying, but anyway I had fun.

It's my way of helping, I go to my local high schools and speak about being a chef. I need to keep them interested or they will get bored

again, it's my way of giving back, what do you do? maybe you could do something like it in your area since your are pre-retiring

Ciao
__________________
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply With Quote
  #5  
Old 02-07-2006, 09:51 PM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Feb 2006
Posts: 46
Default

we had this one kid who washed dishes and prepped... he would seemingly only eat garbage.... Crusts of casserole pans, scraps of meat and grissel remaining on stock bones, gelatinous bottoms of overcooked soup bain maries etc.... Even when one of the other cooks and I offered to make him a meal he would decline and eat some scraps of a something out of the garbage.... One time, and I was not present to witness this, he supposedly walked by an associate of mine with a large bowl a white creamy substance... She realized there were no mashed potatoes put up for family meal so she followed and questioned and found out he was eating a bowl of about 3 pounds of mayonnaise... Eventually we had to let him go, albeit very gently because he did do his job and well, but because he was making the others who worked with him uncomfortable....
Reply With Quote
  #6  
Old 02-08-2006, 03:06 AM
Jim's Avatar
Jim Jim is offline
Cafe Administrator
Culinary Experience: Culinary Instructor
 
Join Date: Oct 1999
Location: New Castle, De USA
Posts: 2,354
Blog Entries: 3
Default

Quote:
It's my way of helping, I go to my local high schools and speak about being a chef. I need to keep them interested or they will get bored
I am a high school culinary arts teacher. Rather than role playing (it's done in every class... students know what to expect) why not do an interactive demonstration? Or even get the students hands-on in prepping an item. We have guest chefs all the time... each one brings their speciality, be it a technique, food item, etc. Just some insight.
__________________
Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple
Reply With Quote
  #7  
Old 02-08-2006, 07:37 AM
Andrew563's Avatar
Registered User
 
Join Date: Oct 2005
Location: washington state
Posts: 199
Default

The same smelly disher I had would always eat the garbage also. Half eaten stuff off the plates and such. It drove me nuts. I offered to make him anything he wanted, and he went for the bustub buffett.
__________________
My life, my choice.....
Reply With Quote
  #8  
Old 02-08-2006, 09:36 AM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,128
Default

Quote:
Originally Posted by Laprise

This was hilarious, she(head chef) was not allowed to be rude to him(cook) since this cook was a great asset to the team.
Anyone with similar situations??
Lapster,
I was refering to this statement. My son caught it right away.He said, What if this person was not a great asset to the team? That's why I said their class would have called you on that. Our high schoolers don't seem to be bored. In fact they seem to be so much more well adjusted with career goals then any of us old timers were.
I won't comment on what I do in our community, I praise you if you are donating your time. I just hope it's constructive. which I'm sure it is.
Don't ever take my posts as negetive. I will always pm for that.
I enjoy your posts, though I somehow feel they are guided to the sale of your book. You have thrown out some good topics for discussion, I just thought this one was a little off. Although I'm probably not a good judge, you may be right, I only have the one son and his school is not the norm.
Although I am the hitting coach for JV and Varsity Baseball clubs at a local public high school.
I'm glad you take me with a grain of salt.
Hey, what about donating one of your books to the old pillsburry doughboy?
Reply With Quote
Reply

Bookmarks


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

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Odor at work epicous Professional Chefs Forum 20 09-11-2007 07:11 AM
Frig odor NancyR Food & Cooking Questions and Discussion 4 09-26-2006 06:36 AM
Has any body been using Troutlings on their menus Billy Professional Chefs Forum 7 09-29-2005 05:09 AM
Broccoli Odor Pastachef Food & Cooking Questions and Discussion 2 11-30-2002 05:39 PM
best oils for body & soul? Nutritionpost Food & Cooking Questions and Discussion 1 04-24-2001 10:21 AM


All times are GMT -7. The time now is 03:13 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

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