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Got yelled at by a head chef for using the wrong cutting board on a Friday night
I was working a busy line at this Italian spot in Denver two years ago and we were getting slammed. I grabbed a red board to prep some onions because all the green ones were dirty. The head chef lost it in front of the whole kitchen, said I was going to cross contaminate the whole station with raw meat residue. I thought it was just a color thing for looks but he made me scrub every board by hand after the rush and explained the whole system. Now I keep a mental map of every board color for each task and I check them twice before grabbing. Has anyone else had a chef blow up over something that seems small but actually makes sense once you learn why?
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nora_walker5726d ago
Ugh yeah honestly @mary_martin22 that breathing thing is funny but the cutting board thing is serious business. It really is one of those things that seems like the chef is just being a control freak until you actually see what happens when you mix raw meat juice with veggies that aren't getting cooked. I've seen a few close calls with new hires who didn't care about the system and honestly it made me way more careful too. The mental map thing is smart, I do the same thing now with my station setup.
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cameronn6226d ago
Yeah that part about breathing too loud got me lol. But honestly the board thing is legit. I used to just grab whatever board was closest until a health inspector gave me a warning once. Now I'm weird about it too. The red for raw meat green for veg thing is drilled into my brain and I get annoyed when new guys grab the wrong one. It sounds petty but cross contamination is no joke on a busy line.
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