Worst Line Cook Advice Ever Given
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- Опубликовано: 5 фев 2025
- It’s ok to serve food that fell on the floor.
Food doesn’t have to be cooked all the way.
It’s ok if mushrooms are dirty
These are just a few pieces of bad cooking advice. I scoured the internet for the worst cooking advice in the country and ended up with tons of regularly spread horrible advice.
#linecook #cookingtips #cookingadvice #cookingtips #restaurantlife #cheflife
Calm is smooth and smooth is fast
10:33 OMG that greasy stereotypical "office manager" haha
but yeah, I've always told people that if your top cook is making $20 an hour, he's probably doing more work/better work than *two* of your mid-level cooks that are making $15-$18 each. Your small staff of veterans are going to have an all-around better service with speed and limited mistakes AND save you money in the long run versus the larger and less experienced staff you'd need to match that level of productivity.
Sad...but shockingly true🙈!
Thanks for the post & the smiles.
PS--I sterilize my hands in fryer oil (at 350 in the fryer) all the time...
Tho I bread my hands first...quite tasty
I do it in the oven, has ro be sizzling hot!
Really appreciate the channel man, very solid advice
FIFO… very important!!! Now if you go through 50 pounds of onions in a day 5 lb containers at a time… and you have 2 pounds left prepped from yesterday… I’d add to that partial regardless of the dates on the old vs the new… because you are going through more than that in a day so it will not go out of date… if that makes sense… but a sauce… that you don’t use a full bottle of every day… yeah once your down to the bottom you toss it!
The job comes down to compliance.
Can you comply with all food standards?
Are you able to challenge yourself easily to comply with all food standards?
Does your management support food safety or are they there to operate the “money rake”
Our jobs are like scientist in a lab coat. Our job is to make food safe. We are tecnically, usually, not paid for our creativity. We are paid for one of two things, compliant production of safe food, or, in the “wild wild west”, making food quickly and tossing their food safety training in the wind.
Which cook does your management reward? This principle applies to every job, ever. Compliance to the policy, food safety, and the handbook is #1.
Once you start actually using obedience and compliance, you will have a better grasp of shrinking liability and why that is a good thing. Your management should be on board with shrinking liability. If your management doesnt have a current liability management plan in place and (actually) operating, you are operating someones cash cow. Dont give these greedy kitchens any more of your time
Another banger, I swear nobody speaks to us on yt like you chef
I started the channel because I noticed everyone has this kinda drab white board stuff approach and wants to pretend like we’re not a bunch of pirates lol
Haha I'm cracking up with dropping tongs and sterilizing in frier
That Serv safe playlist sounds sick
Imma say it: Alton Brown showed (scientifically) mushrooms don't absorb that much water... and he soaked them, like buried them in water.
But I agree: you cook it to order. Period. Cook it to order and put it in the pass and move on.
damn, you are giving good habits out. A lot of people just bitch and moan about people who dont know things, you are giving constructive good habits out!
The audio on this video is pretty low anyways great videos man!
Thanks for the feedback, trying to find a sweet spot this mix is super cheap. One day I’ll get a good one lol
Worst advice ever...give it to "chef mic"rowave
Literally lold