How many chefs out there smoke tobbacco?
Do you feel that smoking effects your pallet?
maybe you smoke because its the only way you can get out of the kitchen for a break?
just wondering. thanks
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Never smoked in my life. My parents were both heavy smokers when I was a kid and dirty ashtrays gross me out... especially when my mom would put them in the dishwater with our dinner plates! YUCK.
I tell people at work who smoke that while they take smoke breaks, I take snack breaks and I do ... the only time I stop working is to eat. (or meet up with Mother Nature)
My explanation for my visits to Nature are as follows.... I am over fourty and I have had two children, it is NOT pretty and when I say I gotta go, I gotta GO.. and if they give me attitude my answer is.... do you really want to cook beside me wearing wet socks for the rest of the shift???
Needless to say it has never gotten to stage two.... And I do my loo run faster than most guys I have cooked with so what is up with that?
Maybe they spend the 20 seconds needed to wash their hands??? hahha jk leeniek
Also, smoking = bad... do not take it up and if you do it now quit. If you want to work anyplace decent you will need to quit.
I hardly have time to hit the head let alone take smoke breaks. Between getting orders out in good timing, making sure servers are taking the right dishes to the right places, prepping, picking up dishwasher slack when one doesn't show up, and getting everything else done - I don't really see how one has time to smoke at the restaurant.
I smoked for a bit while I was in college, it drastically changed the specials I created (flavor wise). Smoking not only effects your pallet and smell, it also effects your ability to work in a quick manner. At least that was the case for me.
Worked in Europe with a lot of old Schools Chefs who smoked alot. Seemed they needed a lot more salt to "bring out the flavour".
Smokers, in my opinion, seem to take advantage of smoke breaks.
Remember in one place I worked at, the back door was like two hallways and 3 flights of stairs away, the only place to smoke was in the john. Chef went nuts when he found out, first put in smoke alarms, but guys would replace the batteries with dead ones. Then one day I saw the Chef with this evil, Grinch-like sh*t eating grin on his face, walking into the john with a bottle of chafing dish fuel. Crazy (del;eted) emptied the bottle into the john just seconds before one of the reg. smokers went in to take his break. A minute later we heard screams and yells. It was a good thing the guy was stadning and had one foot on the rim and was dropping ash into the bowl, rather than dropping ash while seated. Guy quit next day....
I've heard and seen a lot, foodpump, but that one's up there. Every single smoker I've worked with over-salts their food. Except one. And he would under-season in the first place, so his stuff was okay. But the last place I worked at had three guys who took hourly smoke breaks. Then they stank something holy when they came back inside. Eww.
Honestly, I'm a heavy smoker. I didn't start smoking until I was 22...and it's sad to say that it's the only way to form an excuse to get away from the line. However, my current employers only allow us ONE smoke break. We come in at 2 pm and start prepping for 5:30 opening. Anywhere between then we have a shift meeting to go over our specials, etc...you've got from when that meeting is over to "going live" to squeeze in a smoke. I think it's nice. It saves me money only being allowed to smoke once at work and you don't have to cover anyone's ass.