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Your worst kitchen nightmare.

post #1 of 11
Thread Starter 
I want to hear some of everybody's kitchen mishaps and and " This has to be the worst day to be the chef" stories.
post #2 of 11

Having the big cutting board with the fresh out of the oven Thanksgiving turkey getting knocked to the floor.

 

It wasn't me, honest, guys talk, you hear things.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 11
The worst days I've had as a chef was whenever I had to fire someone. Almost equal to that was the day before grand opening a restaurant, built from the ground up, with an open kitchen the ansul system activated during testing all the equipment in the kitchen, a real mess everywhere.
post #4 of 11

Oh man, the ansul system activated!!! Haven't been there. Don't want to go there. Heard stories, that is close enough for me.

 

Agree with you on the firing part, not easy even when it is someone who deserves it.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 11

i was prepping a saturday night and the owner decided to go off his meds ,and stabb five of my co workers. here's the news story.

 

http://www.youtube.com/watch?v=agOKY4ef0-c

post #6 of 11

Wow, freaky stuff!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 11
Ron, that certainly beats an ansul system going off. Hope your working far from there and sleeping ok at night.
post #8 of 11

I dont think mine will beat rons , but usually my worst days in the kitchen are when we have events and the worst things possible happen. 

Brides arriving 2 hours late during their wedding party. 

Events that happen during weekdays and the restaurant still opens for a regular dinner service. 

 

But so far today was very annoying. 

Had a 120 person lunch and birthday party for today , plus a group of 20 and another group of 30 , along with our regular lunch service. Our manager had given our chef the menu yesterday , literally 1 hour before closing ( knowing very well the event was today and we would literally be back in the kitchen in less then 6 hours ).

Well we all started working on prep , and as soon as we are almost finished BOOM!! Menu change. 

 

We had 4 items on the old menu , and all 4 items were changed..... to the point few of the components we had done for prep would even match the new menu. Lucky me today i had some personal issues that couldnt be resolved later so i was able to leave before lunch service , or there was gonna be a dead kitchen manager today. Oh and trust me this will most likely happen again until the owners realize he isnt qualified or until all the cooks quit , eventually one of the situations above will happen. 

 

Lesson: Dont work at restaurants if the owner isnt a chef himself....

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #9 of 11

As a bit of background, I'm in Canada, and our football is the CFL, which is much like the NFL... of course. The teams are virtually the same size, the support staff about the same size, and the appetite is the same.

Late one night I'm on a closing shift, 2am. There is me and one other cook back there. And it has been dead dead dead, a drizzly Monday night, we could have cooked for every car that past the busiest street in the city that night comfortably, that dead! It's about 11:30, I've already sent my 1am guy home, and my 2am guy is itching to get cleaned up and out of there.

I very distinctly remember telling him, just wash the rest of the silverware (I hate silverware) and go home. He had put it through the dishwasher the first time, and had organized it for the 2nd and final time through, when from the kitchen window I see a table of BIG guys being seated. Then another table of BIG guys going to another table.

As it turns out the entire BC lions team, and all of there support staff had just walked in the door. The seating capacity is 106, and we had to fit some of the over fill into the lounge. And to think I was literally 30 seconds away from sending my last guy home.

The next hour was hell. Especially since the front of house was still fully staffed, and in the back of house to do a group that size in any amount of time I would have staffed 7... but I had 2. Meat meat and more meat. I think I sent an entire case of chicken breasts to one table. I had 30 steaks pulled and in some form that resembled thawed, and those were gone as fast as a guy can cook a mid rare, no exaggeration faster then I typed this. All the while the 10 servers (lounge staff included) bitching about tickets taking to long.

 

 

 

post #10 of 11

When a sauce breaks down at middle of service :(

post #11 of 11
Quote:
Originally Posted by Ron Schinners View Post
 

i was prepping a saturday night and the owner decided to go off his meds ,and stabb five of my co workers. here's the news story.

 

http://www.youtube.com/watch?v=agOKY4ef0-c

:eek:

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
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Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
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