Alright, so I'm a culinary student and took a job at a local Irish pub and restaurant. Now the restaurant had a horrible reputation awhile back and it only pumped out deep fried drunk food. So a year ago the guy who took over the place made some changes and improved the place. However He seemed to stop giving a damn about progressing the food.
- We make a homemade Guinness beef stew. I discussed with his making it 3 times a week. His response was "Well, the soup has a 1 week shelf life." O.K whatever, he seemed defensive about it so I left the subject. So winter goes and summer comes and beef stew sales drop. I was worried when he made another 22qt batch of our beef stew. As always it was dated and put into the reach in and after the week was up i noticed we were at around 90% still. I gave him a heads up it was past the shelf life and let it be. Then I came back 3 days later and the soup was still there. I rolled my eyes, at week 2 I left him a note saying it was double the shelf life and should be tossed. His response was to rip the date off the container and continued to serve that soup well past 4 weeks.
- Next, coleslaw is made by adding mayo and fennel seed. We buy pre-cut coleslaw mix while we have bags of cabbage down stairs rotting.
I cant trow out the cabbage because he thinks that if you remove the first few layers the inside is ok and can be used for things like stuffed cabbage. The cabbage is from Saint Patrick's day.
- Our downstairs walk in runs at 40 degrees. I tell him also everyday and I've started to record time, temp, and date on the walk in. His response is he will get around to it.
- He also solely buys from Sysco and falls for the reps pushes. Like right now we have 4 boxes of Aztec Chili with Ancient Grains frozen soup. I mean you go into an irish pub and the soup of the day is Aztec Chili with Ancient Grains, painful. Also the soups are not of the day, you'll be lucky its from the same week.
- He also does not follow last in last out. If i didn't flip the line every night we would have precooked chicken sitting at the bottom of a 3 week old unwash cambro with fresh chicken on the top.
So I'm faced with a unique issue. I am sometimes embarrassed with that i have to serve. I need to be careful since i could quickly alienate myself if i try changing things quickly. But at the same time I worry about things like our fridge hovering around 40-44 degrees. He also would cook raw chicken, take no temp, them toss them into the line to be grilled later. So i also struggle with the fact that this could seriously be dangerous. So what I really need is some inspiration for some easy to make Irish food. Maybe if i get him making new easy dishes then I can slowly get him working towards something more.