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karma / ethical question

post #1 of 16
Thread Starter 
I have a question about ethics to all of the Pro's out there. I am just getting into the full swing of my position and am already torn about a couple things. This is where i am not sure about ethics. We recently put out a special of Sweet and Sour Chicken. On our special cards it is listed out as "Fried Chicken breast smothered in our Signature sweet and sour sauce over a bed of Rice" Sounds good. The ethical part is that it is La Choy Brand Sweet and Sour Sauce that you get at krogers.

Should i say something? make a comment? i know chefs and even unders like myself take a good amount of pride in there work. What are the ramifactions*SP* of pulling something like that? what should i do in this situation?

I think our "head chef" i wont even call him executive maybe somewhat of a phoney, he is new to the building and preaches that these methods are "easier"

Help! any Advice would be appreciated!


Andy
post #2 of 16
If I were a customer I would probably be disappointed. If there's nothing fresh in the sauce, I'd notice.
post #3 of 16
The fact that they say our signature sweet and sour bothers me.

If it jsut said .... and a delisous sweet and sour sauce.....

I would be ok with it if they take that sweet and sour and did something to it like add orange zest or something but stairght out th bottle isnt right
post #4 of 16
Using value added ingredients is perfectly fine, but if you want to call it "ours", I would suggest adding an in house ingredient to doctor it up a little.

Then the ethical aspect disappears.

Cat Man
post #5 of 16
Kinda all depends on who signed for the delivery...

That could be stretched/wrapped/construed as a "signature"...

Add somemore MSG to it, and now it's "yours"...
I might be suffering from CDO.
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I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
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post #6 of 16
What kind of restaurant is this?

People can tell if it's the same thing as the crap they had at House of Chop Suey last week.

I like honest food, food which shows at least some effort. I dislike being misled.
post #7 of 16
"I like honest food, food which shows at least some effort. I dislike being misled."

I think the question is, though, where is the "honest" line drawn.

For instance, when you quick-sear a steak just to give it grill lines, but finish it in the oven, is that any more or less unethical than calling a bottled sauce your own?

I take no position. Just posing the question.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 16
you may want to start looking for a new job at a place that shares some of your food values.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #9 of 16
I work in a scratch kitchen and I love it. I have worked with some hacks that would order something in and call it their own and I left pretty quick. It all comes down to What you want your name connected to. If you don't like what he did than get out and find some place where you would be happy.
post #10 of 16
The same is true in my work--I hate to have my name on something that's inferior.

I realize it wasn't your idea at all, but still is something I wouldn't want to touch.

I take pride in my work and this company isn't perfect, but if it were a hack company I'd be gone.
post #11 of 16
That's fine, just don't put a sprig of parsley on it and charge me $65. And it better be medium rare.
post #12 of 16
Add somemore MSG to it, and now it's "yours"...<---that cracks me up.


tell your boss its bothers you that he would post wording like that when its false.(after you start looking for new work.) because most people that do this "easy way of cooking" end up out of work sooner or later. why let him/her drag you down too.or tell him you want to add something to the sauce. it just takes one person to ask what the real ingredents are to be In trouble what if someone eats it and the ingredents causes sickness. thats a bad situation.
post #13 of 16
I'm new here and not a pro. As I read your post, it doesn't say home made or says Signature. Maybe that's okay. I think it's the useage of the term that they're willing to slant. 3 things, either don't rock the boat and stay, rock the boat by saying something and risk losing your job or leave an anonymous note that the chef can easily see and he or she will either take notice or not. My thoughts are many more eateries use stuff like this but you just never know it eating there. Report back if you do something.
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #14 of 16
One of the definitions of signature is a distinguishing style. The executive chef's distinguishing style is to use canned products. The client base that the restaurant develops will be the one that the restaurant deserves. The staff that the restaurant retains will be the staff that the restaurant deserves. You just need to figure out if working there is what you deserve?
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #15 of 16
People these days think sweet and sour sauce is like ketchup. The only difference is in the brand you buy.

Blah.:mad::mad:
post #16 of 16
Thread Starter 

karma and ethics

Well, so far i have not said anything about the situation, i have however taken a few peoples advice to make it not quite so much of a hack job. I am actually taking the sauce from the bottle, adding some crushed pineapple, red peppers and green peppers and letting it hit the pan for a few before putting it over the chicken. They have yet to comment to me about it, and i have started to look for new work. *insert shameless plug here* if anyone knows of a kitchen hiring around Detroit Michigan let me know. *end shameless plug*

The sad part is, i have a more than a few customers there that have tried "my" food and know my style of cooking. and they commented to me about it not tasting like my own, that is when i changed it a little bit. But i have decided to not put my name on any of the specials or helping in the R&D part of specials until they attitude has changed.

The building i work at is like half way between fine dining and family. A lot of traditional comfort foods, however we do serve alcohol and have some higher end items on the menu. We are supposed to have a new and exciting dish to serve thursday thru sunday evening which is where most of these problems have been occuring. I will keep everyone updated as to the situation!

Andy
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