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things I've learned working in a food factory...

post #1 of 3
Thread Starter 

I have to say that I love working at the commissary (and it really is a factory if you think about it) and I make more money there than I did as AKM at the breaky place and really there is no stress.  Yes we have to get our stuff done in time and set up to ship but that's the only pressure we feel.

 

So the last few months have been a learning experience for all of us and I have learned that...

 

- I am faster than all of the people in my department when it comes to making pizza

 

- everyone in my department is chicken$h*t when it comes to telling the exec sous when we are out of stuff so I end up doing it and he rags out on me  (I let his ragging go in one ear and out the other but I still feel responsible and he knows that and always apologizes and every time he tells me I am not in the wrong I was just the messenger... I use the rule of four and if I have four left of something I tell him I'm needing it and he gets it in for me and we do not run out but the others in my dept are scared of him and the exec chef for some reason... I have no idea why... they end up in the weeds and the stuff just like we do and have to muddle out,... they just get paid more than we do and have to take care of our dept too...)

 

 

-I am no longer responsible for cheese.  That was given to a part timer who works very fast and is used to the pace of a piecework  in a factory.  I'm fine with it and now that we do pizza daily I see that my speed and skill is better spent in pizza and I was told that by the exec chef and sous.  Sadly for him there have been huge issues with cheese since he took it over and well that is something he needs to take care of.

 

-when the pasta machine finally arrives from Italy I am going to be trained on fresh pasta,... sadly I can't sample it as I cannot eat fresh pasta as it contains raw eggs and I'm allergic to eggs.  (for some reason I can eat dry pasta but whatever....LOL)   I am going to have to trust my judgement by how it looks as opposed to how it tastes unless I have someone with me who is not allergic to eggs...

 

-stores are almost as bad as servers when it comes to the mindset that we can pull food out of our earlobes and call it magic..

 

And at the end of the day I make more money than I did slinging eggs and I have benefits.. so who am I to gripe??

 

 

 

So there is my ramble... thanks for reading!

 

 

 

 

 

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post #2 of 3
Quote:
Originally Posted by leeniek View Post-when the pasta machine finally arrives from Italy I am going to be trained on fresh pasta,... sadly I can't sample it as I cannot eat fresh pasta as it contains raw eggs and I'm allergic to eggs.  (for some reason I can eat dry pasta but whatever....LOL)   I am going to have to trust my judgement by how it looks as opposed to how it tastes unless I have someone with me who is not allergic to eggs..
There's no reason you can't make fresh eggless pasta. Check on-line for recipes. You'll find a zillion.

 

 

post #3 of 3
Thread Starter 

We have to use their recipes and theirs calls for eggs in the pasta, so I'm out of luck right now, but depending on how the tests go with their recipe, an eggless one might be tried as well.

 

 

 

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