I recently hired a TOP chef who trained at aThomas Keller property, plus two years in Italy at a two star Michelin property,etc.
We see eye to eye on everything but one:
He was trained/ enculturated in these "top" restaurants to use a "bain marie" for tasting spoons on the line. The term , in this context is inaccurate for starters.
His "system" ? A crock of water, which holds stirring/tasting spoons that he re submerges in the same water, tasting, stirring, repeatedly , without cleaning or sanitizing at ALL. His defense: He "changes the water frequently, and refills it with hot water!"
I don't want to throw my weight around, because this kid is the real deal, swear to God, talented AND easy to work with. BUT how am I going to convince him how archaic and unsanitary this practice is? Trying to avoid a heavy handed authoritarian approach....
Quoting food code isn't going to get the job done, I can tell you that!
Any advice out there?