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Where are all you students employed........?

post #1 of 8
Thread Starter 

I'm stepping up now.................

 

I ask this question of the culinary students here on the thread.

 

Where do you all work?

 

Do any of you work for hotels chains in the kitchen?

How about chain restaurants on the line?

 

Where are you getting your training?

Are you looking at the food you prepare as just a job or do you really care how it turns out and looks?

 

Even those of you that use prepared convenience products........they DO come with instructions you know.

 

Sure...roll your eyes and think why should I read the instructions for something so easy....

Yeah....well if it's so easy then......why does it taste and look so terrible on the plate.....

And worse yet....it went out the door of the kitchen looking like that to a paying customer.

 

Where's the training?

Just because it goes out and nobody says anything, doesn't mean it was sent out right.

 

This past week I was in a large city and stayed at a hotel chain that happened to have

a bar and grill, as well as a tablecloth restaurant. I ate breakfast there 4 days in a row.

Didn't know if the kitchen was the same cook each day or not.

Over easy eggs were medium well on the first day.

The omelette was made with liquid eggs and was dark brown and greasy on the second day

The English muffins were not toasted and brown on the third day

On the 4th day...it took 25 minutes to cook 3 eggs with sausage and toast with an empty dining room.

 

I filled out a comment card and gave it to the server with my business card.

I think it has more clout if the comments come from a peer than if it were to come from some one not in the business.

 

I'm stepping down now......

post #2 of 8

not to derail your thread but why did you keep going there was the food free?

and I used to work at mcdonalds and as far as quality went I preffered quality but when Ur expect to serve every order in 60 seconds whether it be 5 sandwiches and a salad or 1, quality becomes difficult especially when  the volume is high, ofcourse when ther are no customers food is usualy less prepared and made on the spot there fore sometimes taking longer to perserve the quality of the food, but seeing as there is no leeway  as to how the food should be  cooked, I can't answer your question to the fullest extent, and I'm not  in anyway a culinary student yet.,

post #3 of 8

I am not a student, my cooking career was catering BBQ for 6 years until my spine said no more. But I worked at a McBarf for a year in between my main occupation (during the 80's recession when jobs were hard to find) and even during the busiest time of day I could turn out burgers that looked decent. It is a pet peeve if I stop to grab something when I am on the road and the top of the bun is halfway off, ketchup and toppings are all halfway on and it is a mess.

post #4 of 8
Thread Starter 

"But wait....there's more...."

 

Going to a Sunday Brunch buffet I decided I wanted to get an omelette from the station.  The cook manning the station had bowls of raw vegetables that she added to the omelette without cooking them.

That was 10 years ago.  

Went back to the same place last weekend with friends, and sure enough the cook behind the omelette station had the same setup. Seeing this all coming I asked that my veggies be cooked first and that threw the cook into a tail spin.  When it was all finished, I thanked her and made a few comments about how to make her station better.

The worst thing about it all is that she told me this is how she was trained.  

I asked her if she'd eat an omelette with raw uncooked veggies in it, and her answer?  

"Oh I don't eat omelettes."    

SIGH!!!!

post #5 of 8

I guess it was about two years ago we stayed at the Four Seasons in Chicago. Went to the main dining room for B'fast and prices were exactly what you's expect for a five star hotel in the city. I ordered Corned beef hash expecting it to be house made. Nope. Straight out of a can. They opened the can and pushed it out like dog food. You could still see the rings on the side of the hash from the can, Yes that's right they just sliced it off and plopped it on the plate.  Oiye.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 8

why did you eat there for four days chefross?

post #7 of 8
Thread Starter 
Quote:
Originally Posted by rbrad View Post

why did you eat there for four days chefross?

Because I stayed at the hotel and didn't want to have to get into my car and drive to a restaurant.

post #8 of 8

I find myself relieved that you didnt have to get into your car and drive yourself to a hospital. redface.gif

 

"she" ....10 years later..."she" . Same female cook, only with a worse complexion and shorter hair?

 

Dave: 5-star with tin-can hoops still intact? Dang that's tacky.

But I have seen it done with jellied can-berry sauce. Soo apetizing.

 

These cooks obviously all had similar training-- the School of WGaS.

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