Chefs' Forum

Worst accident! Injury, Cut or Scar Share them here

2008-10-30T17:42:58Z

Ok Ladies and Gentleman

Scars, burns, missing limbs the greatest documented (please post photo’s) kitchen war wound posted here will win a legendary Staff Canteen goodie pack

Good Luck!

Lemons & Limes

2009-05-26T18:17:07Z

I love telling young chefs and waiters and those daft enough to listen, that limes are baby lemons !
If they dont beleave me i tell them look at the bit of green on that lemon !

Sorry Chef But.The Excuse Thread .........??????

2009-07-08T09:07:20Z

Ok we’ve all heard them perhaps many have used them but let’s share some of the best worst excuses as to why you/your chefs couldn’t come to work, or where late, by a couple of days

There must be some cracking ones, please share them with us. We’ll send a goodie bag to the funniest ones

How sick do you have to be to take a day of work…

2010-05-20T07:56:48Z

I sent one of my guys off yesterday. He was so full of cold he was over seasoning his cooking because he wasn’t tasting or smelling correctly.He thought being a hero for me was more important… Not the case.

Why do young chefs think this way? I know I did but I’m not sure why?

We went down like a sack of shit! The Chefs Kitchen Service Horror Story Thread

2010-07-03T19:09:34Z

Chefs it happens to us all your “En Place” the doors open your ready stood by your sections, ..No punters, 7.30 still no punters 8.00 pm “Check On” that was the last you remember for 3-hours as yoy wade knee deep in carnage until it’s lapping under your flaring nostrils, check after, check, after check.

Share your kitchen service nightmares and each week, we’ll award the best one 2-Canteen mugs 2x Mouse Mats and some pens

Go for it

what should i do?

2010-07-26T22:51:54Z

Two hours late for breckfast service last thursday at seven, got told the night before at elevan that i was working, stupid ####### forgien breckfast chef decided to quit over demanding a fag break an hour and geting told to #### off, ring brother to collect me 120 miles away from work on a night away with my girlfriend for my twenty first bday, travel back, get in at four sleep it in till nine, should be in at seven run down in at half nine, only ten in for breckfast, gm in kitchen freaking out turns to me and says if i ever make plans or am late again im fired strieght away. should i complain to chef about the comment or leave it go as a angry comment, a fly off the handel comments, wouldnt mind only i has off for two days they knew i was away, and gm is a qualified chef, a very bad chef.

Have you ever had the balls to insult a customer to their face?

2009-11-05T18:17:06Z

this happened very recently. i had only been in the job for 2 days and was under a bit of pressure. we had hand cut chips on the menu and this old fart comes up to the pass and asks “are the chips really hand cut?”. To which i replied ” no sir I used a knife” he looked all offended and said “is that supposed to be funny?”. “well it was sir, but now i know you are an arsehole, it wont happen again”

needless to say i did not stay in that job very long

please send me some ideas to insult more arseholes in the future

whats the biggest cowboy trick on the planet

2008-04-21T01:13:20Z

hi guys its me again

so come on fess up whats the biggest cowboy trick you have ever seen

helpfull hints
1, dont say you done it, blame someone else (we will all belive you)
2,say “someone told me a story about a chef that” ...............................
3,allways blame youre younger years when you were naieve and didnt know better

so ...... my turn

on my 2nd day as a chef (young and naieve) my sous chef got me to clean the fryer out first thing so we could “get ahead” for the upcomming wedding in 3 days time ,so i done as instructed and cleaned the fryer,to which the sous chef took the sirloin of beef and dropped it in the fryer assuring me that it was the best way to do it to “seel in the juices due to the extreme heat”

A couple of weeks later i was on breakfast shift and there was yet another wedding coming up so ME being young and naieve (honist gov i WAS only 15)and veerry keen to help, grabbed the three striploins from the fridge unforunetly they were to long to fit in the fryer so i dropped one half turned it around and then dropped in the other half(i know i should have jut halved it then i could have gotten a more allround even colour)

then the head chef walked in, i was as proud as punch, head held high, cause i was using my Initiative for the upcoming event.unfortunetly chef did not see it his way and i got the biggest arse kicking ever, and for the next year and a half it was my job to break down all the striploins that came in and seal them properly day off or not i would have to come in.

P.S we used it anyway of course and the fryer oil was minging when i done it but you could hardly tell honest

Too old to learn? aye or naw

2010-05-21T10:09:56Z

I’m 27 and have been working in kitchens for last 8 years or so, as a commis or cook etc. I’ve decided its time to go to college and get my hnd pro cookery. Do any of you think I’m leaving it a little to late or is it never too late to start again at the bottom and work my way up? What u think?

Whats the funniest thing you ve done to a work mate

2008-04-18T23:26:27Z

need some ideas my boys are wise to them all now and have someone leaving soon {SMILIES_PATH}/icon_twisted.gif {SMILIES_PATH}/icon_twisted.gif