Timeline for Why do chefs insist that cleanliness is next to godliness?
Current License: CC BY-SA 2.5
10 events
| when toggle format | what | by | license | comment | |
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| Mar 2, 2011 at 10:28 | comment | added | ElendilTheTall | I'll stick to banging out 2 plates a night with the occasional delay I think :) Respect! | |
| Mar 1, 2011 at 23:10 | comment | added | daniel | @Elendil: heh. And that was a very slow day. Honestly, the rush is incredible though, as is the quiet satisfaction in banging out eighty plates without a single error or delay. Well, not always that quiet... one night at the previous restaurant I was at we were unexpectedly slammed. Our rush was usually an hour to ninety minutes. We were going full tilt from about 6pm until just after 10. And we nailed it... apparently you could hear us celebrating from the dining room. Oops. | |
| Mar 1, 2011 at 10:44 | comment | added | ElendilTheTall | Every so often I think "Perhaps I should have a stab at being a chef". Then I read something like this (or the aforementioned Kitchen Confidential) and I think 'No way in hell'. :D | |
| Mar 1, 2011 at 3:45 | history | edited | daniel | CC BY-SA 2.5 |
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| Feb 28, 2011 at 14:18 | comment | added | yossarian | My wife and I were discussing this the other night. We estimated that we eat about 40 chicken breasts a year and that the restaurant my wife used to work at did 200 a day. That means they do 5 years worth of chicken breasts in a day. It would take us 1825 years to eat as much as they serve in a year. Now, if there's a .01% chance that there's contamination from the meat, then they would get 7 people sick a year, which may be sufficient to get the restaurant closed. We on the other hand, would get someone sick every 250 years. The difference in scale has a profound effect on perceived safety. | |
| Feb 28, 2011 at 1:50 | vote | accept | O.O | ||
| Feb 28, 2011 at 0:31 | comment | added | Orbling | @Joe: And in many parts of the world, gets the business owners arrested, or at least shutdown. | |
| Feb 28, 2011 at 0:05 | comment | added | daniel | honestly, for the home cook, cross-contamination is very rarely going to be an issue. You know who you're cooking for and what their health is like, and know not to do anything really stupid. Restaurants have to adhere to a higher standard of safety, in the same way that e.g. public transit buses are maintained much more carefully than your own car; we have exponentially more opportunities to make people seriously ill than you do. | |
| Feb 27, 2011 at 23:00 | comment | added | Joe | And cross-contamination leads to food poisoning; and poisoning your customers is never good for business. | |
| Feb 27, 2011 at 22:47 | history | answered | daniel | CC BY-SA 2.5 |