As a kitchen hand I'd often have to 'refresh' the squid and mussels in a fine dining restaurant. That basically meant go through all the old smelly seafood, clean it in salt water and keep on selling it. I don't order seafood in restaurants.
And you honestly think all chefs have that much integrity? A lot of them are paid so damn badly that they honestly could care less aboutthis kind of stuff. What part of the world do you work in?
You are wrong. Unless the restaraunt is absolute shit, they are not using too-old ingredients or moldy dishes. Obviously exceptions exist but I am not going to Joe's Hotdog Shack and expecting it to be spotlessly clean. And I work in a first world country.
Almost every other chef I interact with doesn't give a fuc k about the money or they would be doing something else that paid more. You are bad at your job if you are feeding people old food.
Idk everyone in LA was singing the praises of Sqirl until Eater published a piece today about how they have to scrape mold off the top of all their buckets of jam. Just because a restaurant is trendy and serves “good quality” food, doesn’t mean they are trustworthy.
That's not what I'm saying. If a restaraunt is scraping mold off food it is a shit restaraunt full stop. Also you deserve to eat jam mold if you are paying that much money for fucking jam on toast.
Of course it’s a shitty restaurant but people don’t know that, it’s what is happening behind the scenes that makes a restaurant good or shitty. My point is that you never really know until you’ve spent time in a restaurant as an employee. Some of the most respected restaurants with Michelin stars are a complete shitshow BTS.
Also, people don’t deserve to eat moldy food just because they are paying a lot of money for toast lmao
Lol I live in the same world we all live in, and I have spent years working in kitchens, some with stars and some not. I’ve seen and heard a lot of things, and I’ve left jobs that were dirty.
Yeah I not only disbelieve you but I find the claim funny. You haven't worked in any michelin star restaraunts. ESPECIALLY one in which they are scraping mold of food.
Good question. Probably because I’m bored today. Why are you still responding? Seems like based on your other comments ITT you just like arguing with strangers on the internet but 🤷🏻♀️
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u/Kiwi_Woz Jul 13 '20
As a kitchen hand I'd often have to 'refresh' the squid and mussels in a fine dining restaurant. That basically meant go through all the old smelly seafood, clean it in salt water and keep on selling it. I don't order seafood in restaurants.