I worked one place in Fl where the kitchen was DISGUSTING!!
They had the dishwasher making salads and he would be scrubbing a pot, come over make a salad without washing his hands and then go back to potwashing.
The cooks dropped stuff on the floor that ended up on plates. And there was ZERO cleaning. I left after 2 weeks.
You have no idea man. You wouldn't believe some of the shit i've seen & come across over the years.
& believe it or not, the majority of European Executive Chefs have the same attitudes that Gordon does. A lot of people don't believe me when i say that, but it's very true.
What do you mean? Which attitude is that? If you mean they are predisposed to being assholes, that is simply because they are european. Can't even blame them, they don't mean it to be dicks, that's just how they are.
Well, these people that he helps are better off for hearing the blunt truth. I don't think they would realize their mistakes if they were told in a nicer manner. I can't believe how many restaurants use frozen food, whether shipped frozen or prepared and then frozen.
I have nothing against freezing things at home, sometimes you have leftovers and they need to be frozen, sometimes you see a deal on chicken thighs that is too good to pass up, but you have to portion and freeze them cause you cant eat 40 thighs at once. And lets face it, frozen food doesn't all taste like shit. Not to the point where you have to spit it out in disgust. Of course that is all for the cameras.
But he makes the point. If I am going to spend $75-125 on a meal at a restaurant, you had damn well better be giving me the freshest food available.
Originally posted by: Stoneymontana No, European Chefs are taught differently then they are in the US. They are very old school & hard ass's.
Different way of teaching & learning.
America always tended to have cleaner restaurants than Europe. Britain 15 years ago still had those disgusting meat pies rotting away in displays as well their nasty gelatin puddings. Meats were more expensive and were kept for longer. Bread was often staler than anything you would get out here.
It's only since the 90's that British food culture started to get less British. The US tended to have more food regulations at restaurants
Once more and more British chefs were French trained things started to change