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Horrible Experience

post #1 of 11
Thread Starter 

I live in Portland and am attending culinary school. I've been trying to make time and money to check out some nicer establishments so I have idea when going into my externship of where I might want to go. Yesterday I went to a restaurant I was really excited about for lunch. They have the whole hip gastropub king of deal: where the food is a little expensive and classy but generally the place is laid back. They had an open kitchen and of course being a student I love to watch the cook's in action. 

 

As I was watching a guy, who looked as if he was on the saute station, he took a spoon and tasted the food he was cooking. He then continued to use the spoon to scrape the food off the plate into the saute pan to keep cooking. He kept tasting with the same spoon and walking around the kitchen using the same spoon to put this and that into the saute pan. He double dipped probably like ten times at least. I was kind of in disbelief, what an idiot right? A few minutes later (still same spoon), he took a plate of chocolate sauce and spooned a big portion into another chefs mouth who was plating. He then went over to the sink, rinsed the spoon, wiped it on his sani rag, and continued to cook with it. 

 

Maybe I'm so appaled because I just went through serve safe, though I still think that is unacceptable behavior. I'm pretty disappointed in the restaurant. Not only was the guy extremely cross contaminating into peoples food but all the cooks were watching him do it like it was nothing. 

post #2 of 11

OH MY GAWD, ARE YOU KIDDING ME?

If it were me, I would have gotten the manager/owner and chef and reported that, next I would have walked out, not eating a thing.

Listen, I'm not a professional but I do know that even in my own home, this is never acceptable, EVER!

post #3 of 11
Yeah thats gross. I had a chef who kept a tasting spoon in his chef coat pocket... i figured "don't ask, don't tell" was a good policy there...
post #4 of 11
And anyplace "hip" turns me off... i love good food, but i see to many places that hit the hipness radar everywhere they can (menu items, PRICES, decor, etc) but can't execute the food like pros. Not all of them, but it does happen
post #5 of 11
Thread Starter 
I was pretty shocked and didnt know if I should have made a scene or contact the owner directly. I have never been in that situation before but I know if it were my restaurant that guy would probably be out the door.
post #6 of 11
You should write a letter or e-mail, then you have passed the information on, without opening yourself up to counterattack. Some people get defensive, you never know what the guy who hired the 10x dipper is like... heck, maybe it WAS the owner.
post #7 of 11

Unfortunately I've seen worst.  Similar kind of place and while using the men's room I saw a cook leave the stall and walk straight into the kitchen.  He even looked into the mirror to tidy his hair but never even thought about washing his hands.  I left and never returned again.  If I had seen the spoon re-use I'd probably have left that place too.  I worry that unsanitary behavior may be more commonplace than we are aware.

post #8 of 11


Email them, they don't know if you were ma customer or not. The correct way is to have plastic throwaway spoons available to all. If you do not complain and tell management, it will stay the same or even get worse . NIP IT IN THE BUD

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...

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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...

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post #9 of 11

I have seen worse...

Once staged at a place that would charge an entry fee of $30.00 per person. 

Saw people double dippling, and what not, but the scariest thing i saw was a cook butcher meat on a cutting board, and use the dirty blood stained cutting board to prep veggies for a salad. 

Yep the person sliced vegetables on a bloody cutting board and served that stuff on a dish.... 

I was horrified!!

 

That and i once worked in a kitchen with limited shelf space, so limited that one of the cooks who was washing dishes and was placing the plates on the floor...

 

Good thing it was a stage... and i didnt have to go back... :rolleyes: 

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 #10 of 11
S.O.P. for "tasting Spoons" on the line
started on 12/25/12 last post 06/19/13 at 11:35am 22 replies 4372 views

 

Dreamshards your experience brought to mind this thread.

As he often did, Chef McCracken brought his "fair and balanced" brand of common sense to the subject and that my friends was that!

As we can all agree this cook badly needs to log some time standing in the corner with his nose to the wall (my fave form of punishment when one of the Grands steps out of line lol).

 

mimi

post #11 of 11
That kind of stuff burns me up. You meet a lot of guys out there who think that because they know "sooooo much" about food, they don't need to follow health code. I'll give them the point that health inspectors know absolutely nothing about food; they doesn't mean you should disregard them.
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