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......