Kitchen Tales From Dark Side

Ever wonder what goes on in restaurant kitchens?

Youd like to think that everyone is washing their hands all day long, the food is being prepared on sterile countertops with a Mary Poppins-type inspector overseeing everything.

In reality, some kitchens hold deep, dark and very dirty secrets.

I once worked in a restaurant where a waiter dropped a basket of rolls on the floor. They slid down several feet to the drain in the middle of the kitchen. What the waiter did next has haunted me to this day. He picked up the rolls, one by one, and put them back in the basket. Despite my objections, he took that bread right out to a table, telling me he didnt want to waste them.

This isn't meant to turn you off from ever going to a restaurant again, and all eateries have to adhere to regular health inspections.

But almost every restaurant worker you'll meet has some stories like this.

I found a chef who was willing to share years of cringe-worthy stories. Rob Burmeister is an executive chef at a New York City restaurant. He also has competed in several food competitions, including the Food Networks Chopped.

Burmeister says in his 25-years on the job he learned everything he knows, watching and working with many chefs all over the country. Some great and some horrible.

Burmeister shared some tales of the dark side of what he says he's witnessed on what goes on in kitchens.

Steak Not Exactly Cooked to Order

See the original post:
Kitchen Tales From Dark Side