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Everybody is a chef in now days - Page 4

post #91 of 107
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Edited by chefboyOG - 10/14/14 at 5:45pm
post #92 of 107

@andopolos ... **shrugs** scrolling back, looks to me like it was already resolved and orig topic continued. :confused:

 

No differing opinions == borrrrrrrrrring. :rolleyes: 

post #93 of 107

 

I though only Roddy Doyle could use that phrase....

 

Quote:

Originally Posted by Andopolos View Post
 

Jeez, get back to work yis eejits,

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #94 of 107
Quote:
Originally Posted by Andopolos View Post
 

Jeez, get back to work yis eejits, (irish slang for 'you idiots')the stand out thing in this whole discussion is that chefs have big fragile egos.  We all know that 'The Chef" is the one who makes or breaks the joint, if the chef is good we're all good, if not we're not.  in french a cook is called a cuisinier, or cuisto for short.  so lets all be cuistos and get back to work.

 

 

can some one end this thread, its quite disturbing the hearts/egos on sleeves, really guys, relax you're all chefs.....

 

To quote an old German Chef I used to work with...

in a very thick accent....

 

"You guys...you sit, you fart around, you get nothing done....the honeymoon is over!"

post #95 of 107
Quote:
Originally Posted by Meezenplaz View Post

Very true, of course you expect it from fiction, but "reality" shows are famous for depicting
vocations completely inaccurately. Look at the "real-life" cop shows for instance. Cops who
arrive at a fairly docile scene and yank their weapon for the cameras. Sweetness and honey
to the 350 pound suspect who just spit at him. Yeah yeah.
The upside is I think most viewers know their chain's being yanked, that's pretty much
what they signed up for.
I think this could be said for most competition cooking lol biggrin.gif
Quote:
Originally Posted by chefboyOG View Post

Can you reference why it is unsanitary please?

And yes I do it haha. Willing to change I just don't see a problem with it and it works. I use color coded plastic ( gasp) cutting boards as per the health inspector. Would love to afford some nice blocks, someday.....

Thanks
Most health departments in Canada regulate that all rags be stored in sani buckets or on the waistband of your apron, no shoulder nonsense (hair sheds) and rags are not to be left on the counter. At least in my province it leads to marks off on an inspection.
post #96 of 107
Most health departments in Canada regulate that all rags be stored in sani buckets or on the waistband of your apron, no shoulder nonsense (hair sheds) and rags are not to be left on the counter. At least in my province it leads to marks off on an inspection.[/quote]

You lost points or were told by the health inspector specifically to remove cloth on counter under a cutting board under threat of lost points? Or is it something you heard third hand? Please reference it specifically. What province are you in. I will call them. If its true I suppose I will have to adapt. Nothing worse than a yellow card.

Obviously dirty rags on counter are unsanitary. I don't see them commenting on a clean cloth under a cutting board , put there on purpose, clean,for safety. Doesn't make sense to me. I've never seen them look under a board either. They usually check my boards to make sure they are smooth no deep gouges.

I'll put a clean cloth on the counter if I want to as well. Wet cloths need to be in bucket. I like to have tons of cloths on hand and laundry is done twice daily.

Rags are stored in a bucket, not in sanitizer unless its in use. Then it should be used and disposed of ( dirty wash pile) don't just leave it there in a dirty bucket in the counter. Rags in apron are for taking things out of oven, not cleaning. Otherwise that is unsanitary as well.

And Im not trying to be smart just don't want yellow card and will have to change kitchen procedure. Taking a another food safety course next month I can ask them to clarify I suppose.
post #97 of 107
SB every province is different, and within that, every inspector has their own bugbears.
post #98 of 107
How many inspectors are there, and how often do they walk into your place? Some of you all talk about these things like it's every third customer walking into your kitchen with an inspection sheet. From so many of the conversations here it seems like nobody ever cooks anything. If you have decent enough practices, and you make good enough food, things work out.
post #99 of 107
I have two inspectors in my area they are mandated to come once on six months by law. More if you have infractions. I dont want them more tongue.gif

Its chefs talk not cook talk ice man I know you love that word haha. Science rocketists we arent. It is important to me if a cloth under a board is actually a hazard, I have to teach people these methods and back it up. Thats what Chefs do. You asked.
post #100 of 107

Re:  This whole cloth under the cutting board, um..."situation"

 

What I donb't understand is why you guys haven't figured out that two moist paper towels or cocktail napkins will do the trick better than a cloth.

 

I figured that one out at age 17 , when, as a prep-cook I wasn't allowed any bar-wipes (only for cooks!) and was given a nylon cutting board with a serious cup in it, and a warped s/steel prep table with a serious buckle in it.

 

I got a million stories about health inspectors, none of them very flattering,  Buy me a few beers and I'd be happy to tell all.

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #101 of 107
LOL. So basically, chefboyOG, you don't really cook anything?!? You just administrate?!? You play "Boss Person" and have a nice day. I get it. LOL.
post #102 of 107
Who says I never used paper towel, or " figured" it out lol. It works ok also, better I dont know about that, maybe. Cloths are re useable and easier access then paper towel in my kitchen.

Why yall have a problem with me trying to figure out why it is illegal is beyond me. I guess its the lifestyle to get in bunch about every little thing. Its hard to be constructive without criticizing. Its not a "situation". But I will keep on using cloths I guess lol

I am very interested in all matters of food safety, that is the " why" @foodpump. And perhaps I have too much time on my hands these days! Hah, I'd sure love some beers and inspector stories! Nightmares they are.
post #103 of 107
Quote:
Originally Posted by IceMan View Post

LOL. So basically, chefboyOG, you don't really cook anything?!? You just administrate?!? You play "Boss Person" and have a nice day. I get it. LOL.


Huh?

 

Who said anything about not cooking?

 

If you gotta train the staff not to jam a stinky rag under a cutting board, then that's what you gotta do.  If you gotta train the dishwasher how to scrape plates before putting them in the d/washer, then that's what you gotta do. If you have to train the line cook not to put raw wings into the deep fryer with the fresh oil in it, then that's what you gotta do.

 

If it is your kitchen do you do this, or do you let someone else train your staff?  Does training staff not to make stupid mistakes make you an "administrator" or is part of the job?

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #104 of 107
Quote:
Originally Posted by IceMan View Post

LOL. So basically, chefboyOG, you don't really cook anything?!? You just administrate?!? You play "Boss Person" and have a nice day. I get it. LOL.

Ha yeah. No, I do cook.
There is also a lot of admin and especially teaching involved. Cant do then teach eh! You got me all figured out iceman.

My kitchen isn't that big and Im sous so I don't have to do admin at all times.

That was rude. Ya got me. Thanks for playing.

" play boss person" hah yeah fun game.

I'll stop now. Thanks.
post #105 of 107
Thanks foodpump
post #106 of 107

Everyone is so feisty this week, I love it.

 

edit. Is it restaurant week where y'all are or something?

post #107 of 107
MB, the inspections are handled by provincial officials however they are rare now they have moved to administering through province rather than municipality. They seem to be more rigid. Either way we try to score as close to 100 as possible, failing grades are posted nline for public speculation here. Same with liquor license infractions. I believe it is handled by MB Health but don't quote me on that, they'd be able to point you in the right direction though. And yes I heard this first hand from an inspector on a walkthrough. He was nitpicking mostly.
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