In the Weeds.

A perfect example of this would be today.  The truck delivery was 3 hours late, I had to do all the cooking for the cafeteria, assist a supervisor with  some health department paperwork, while also managing the kitchen.  I like it when someone ask if you need help and they really want you to say no and when you say yes and you give them something to do.  They usually do it quickly or not at all and then disappear.

Reminds me of one the supervisors who just wanders through the kitchen asking everyone how they are doing?  Just like a good restaurant server know what you need before you ask. A good supervisor should be aware of what going on in the kitchen/cafeteria and step in and help when necessary.

Mise En Place

(From Wikipedia, the free encyclopedia

Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift)

Someone once asked me about how cooks get in the weeds and why sometimes new cooks struggle.

The Urban Dictionary defines “in the weeds” as:

“When someone or something, usually in the food or beverage industry, becomes overwhelmed and falls behind.” Such as: “Hey chef, can you plate up those two fish for me?? I’m in the weeds….”

One of the cardinal rules is if your mise en place is done you should be able to handle anything, hopefully.  But if two many tables are seated at once or orders are properly spaced, or a number of things the kitchen will get behind.  All food cooks at its own speed and it is the kitchen responsibility to make sure all of the food for a table is finished at the same time.  If something is off the whole table orders might have to be re cooked.  Communication is key, most cooks are working three to four orders ahead keeping all the completion times in the head.  Constantly prioritizing and thinking about what to do next.

interesting blog about in the weeds.http://harvestamericacues.com/2014/04/26/cooks-in-the-weeds-gasping-for-air/

Pet Peeves

What really disgust me is when I see people coming out the bathroom with their apron still on.   I really hate seeing people walking the halls with disposable gloves on.  Their disposable, throw them out when you leave the kitchen.  Then I don't have to worry that you put new gloves when you get back to your station.

I don't work in surgery or on the floors but why would go outside to the curb to smoke in full dress (ie. mask, shoe covers, gown, etc.)  Isn't that equipment supposed to reduce contamination which now have smoke all over it.

Respect - I find it disrespectful to food to overcook it or mishandle food.  I think one of the cornerstones of cooking should be respect for the ingredients.  A perfect example would be were a cook instead of shocking pasta correctly just threw some ice on it a put in the cooler.  That is wrong on so many levels, from sanitation to extremely water logging the pasta.  How long would it have taken to rinse the pasta under cold water, it's this laziness which gives hospital food its reputation.

I don't know why people don't like to measure ingredients. If you measure everything every time you don't have to worry about having inconsistent product.  For example our mashed potatoes at work one box mashed potatoes to 2 gallons of water.  The cooks you just pour water in a bowl and have to spend time adding mix and then repeatedly until the get the right consistency.  If you measured the water their would be no guess work involved.

It's funny the same people who never have time to help are the same people I catch chatting all the time.

Storage order-  What is so difficult about raw products below cooked that is so difficult to remember.  It is a little more complex than that but they can't even remember that.

Not really a pet peeve, but definitely words to live by.

• He said, when you’re screwing up and nobody’s saying anything to you anymore, that means they gave up. And that’s a lesson that stuck with me my whole life. Is that when you see yourself doing something badly and nobody’s bothering to tell you anymore, that’s a very bad place to be. Your critics are your ones telling you they still love you and care.
  • When Pausch spoke of "when you’re screwing up and nobody’s saying anything to you anymore, that means they gaveup." he was quoting an assistant coach of football coach James Graham