or Connect
New Posts  All Forums:Forum Nav:

The Cool Room

post #1 of 17
Thread Starter 
Why is the cool room so serious, it's seems that an important conversation takes place in the cool room, is this just my chefs or is this the normal sorta thing
post #2 of 17
What in god's name is a cool room?
post #3 of 17

the cool room is the walk in fridge. serious conversations take place in there partially because the noise from the fan will cover up the voices and i think there is a little ceremony involved in being taken into the fridge....... you are either being included in something important or being disciplined but not for something serious enough for the office.

post #4 of 17

I once told a prep cook to follow me, I had to show him something, and headed to the walkin cooler. He followed me like I was going to give him candy.

As soon as he was in and the door closed I turned and shouted "what the %$#@! is your problem"?!" and proceeded to light into him.

As stated above, a place where you can have an honest coversation, good or bad, without others overhearing.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #5 of 17

It's quite funny because a fish mongers job is to be in the cooler all day prepping fish. When people get mad, the first thing they usually do is walk off the line and go into the cooler for whatever reason. There it's like the fish monger deals with everyone's problems and he becomes everyone's friend lol. 

post #6 of 17

A cool room in better places is not a walk in. It is a refrigerated or high a/c seperate room where meat and sish are worked on and processed before goin to walk ins or station fridge. It is an accepted practise to bone and cut meat and or fish in a cool refrigerated area not just on a table in a kitchen. You would be amazed as to the loggevity you add to the product by handleing it this way. Your grinder should also be in there.  Usually kept @55-60 degrees where as walkin should be 39-40 tops

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 17

There a many correct answers here. There is a difference between a cold room and a walk in but both are used as our kitchen "cone of silence". as we all know, the kitchen can get pretty heated with anger, rumors and things that you need to say without making it public...as said earlier "the noise of the fans" can help from eavesdropping. I know that I can be a hothead when somebody screws up and would rather Rip them a new one without witnesses (my word against theirs if they take it too personal). The office is more for professional issues like write-ups...If it were me, Id rather handle it in the walk in....office talk usually means the steps to somebody getting fired.

post #8 of 17
Thread Starter 
I've never heard of it being referred to as a walk in until I came on this website, always been a cool room... Strange how that happens
post #9 of 17

it might depend on where you live...... i've always known it as a walk in but have heard australians and maybe british call it a cold room.... that's why i assumed that's what you were talking about instead of the cool/cold rooms that meat cutters and garde mangers use. sometimes things get called by different names in different places.

post #10 of 17

They are refered to as Walk ins(if you can walk in)  and Reach ins (only if you can reach in and not walk in)  in most U.S. Kitchens

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #11 of 17
Thread Starter 
There is the difference then, I'm in Australia, we call a walk in a cool room and the "reach-in" is a service fridge I guess
post #12 of 17
Thread Starter 
Wait a sec, does that mean you guys call your house fridge a reach in?
post #13 of 17

Out here even the Health Dept officials refer to them as Reach-Ins and Walk-Ins,

and I THINK its actually called that in the written Health Code itself.

And yeah theyre a great place to cool off from the heat of battle....

pun intended?....well maybe. 

But a conveniently located storage closet can work well too, just have to

watch that eavesdrop factor.

post #14 of 17

Over 50 years working in all types of comercial food service facilities in Southeast and Northeast US. Never heard term "cool room"  A cool room to us is nicely air conditioned or great decor.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #15 of 17

this won't go over well..... there's a big world outside of north america.

post #16 of 17

When I worked in Nice it was called walk in also and that was 40 years ago. Plus I have been in almost every country including Soviet Union and Africa, so I know its a very big world.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #17 of 17

Brits call it the "Walk In" or "The Office!"

 

A Cool Room is a bedroom in a designer hotel peace.gif 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs