5
The night the walk-in fridge died during a 120-cover service
We were slammed at the bistro in Charlotte, tickets flying, and the sous chef opened the walk-in to a wave of warm air. Everything inside was already climbing past 50 degrees. I had to pull every cook off the line for 15 minutes to haul all the protein into the pastry fridge. We lost a few hundred bucks worth of product, but we saved the service. Anyone ever have to do a full fridge evacuation mid-rush?
3 comments
Log in to join the discussion
Log In3 Comments
elliot_johnson311mo ago
Absolute nightmare fuel right there. That warm air hitting your face during a rush is the stuff of bad dreams. At least you turned it into a weird team-building exercise, hauling all that meat around like a panicked fire drill. Bet the pastry chef was thrilled to have a fridge full of steaks next to the creme brulee.
3
laura_allen1mo ago
Oh man, that "warm air hitting your face" line is too real. It's that specific smell of slightly warm plastic and panic. Our pastry guy just stared at the pile of ribeyes in his walk-in like we'd committed a crime against dessert.
4