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Walked into a new kitchen and found 12 half-used squeeze bottles of old sauce
Started a gig at a busy spot downtown last month. First thing I saw was a dozen squeeze bottles in the walk-in, all labeled but half empty and crusty. The chef before me used to mix random leftover sauces into new batches to "save money." Took me a whole afternoon to dump and sanitize everything. Any of you deal with a kitchen that just won't throw anything away?
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charles_green16h ago
Wait, did you find any bottles that had like, three different colors of mold growing on the cap? Because that happened to me at a diner I worked at a few years back. The owner was convinced that mixing old buffalo sauce with old ranch would somehow turn into a new trendy dressing, and he'd get mad if we tossed anything that still had a few tablespoons left. I spent a whole shift just scrubbing the dried crust off the squeeze tips, and honestly, I think the smell of old garlic and burnt oil is still stuck in my nose. Its like some chefs think the walk-in is a savings account for sauces, but all they're doing is making a science experiment that'll end up in someone's soup.
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Twelve squeeze bottles of crusty old sauce, that's like a haunted house of flavor right there. I feel for you having to spend an afternoon scrubbing that science experiment, some chefs really do treat the walk-in like a mold museum instead of a place to store food. Hope your new gig lets you run a tighter ship now that you've cleared out the zombie sauces.
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