15 Wild Kitchen Photos From Restaurant Workers
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15 Photos From Restaurant Workers That Give A Wild Behind-The-Scenes Look At What Really Goes On In Kitchens
Kitchen confidential.
by Daniella Emanuel StaffLink
1. Sometimes suppliers take orders way too literally:
Does my supplier hate me? We ordered 150 lbs of halibut for the weekend….we got one 152lb. fish…I wanted a few collars man! from KitchenConfidential 2. Extensive allergy lists can put chefs in between a rock and a hard place:
Was handed this allergy list by a customer. Things went downhill from there. from KitchenConfidential 3. Cutting boards are used so often that sometimes they break in half:
Head chef cutting bread on the same spot. Finally getting through the board from KitchenConfidential 4. Same with tongs:
She's been with me ten years, through four head chefs. Today, she clicked her last clack. from KitchenConfidential 5. This is what a disaster looks like:
Catastrophic failure at work tonight... from KitchenConfidential 6. This too:
I made the Auju yesterday because I didn’t want to do it this morning. I dropped the auju and now I’m making some this morning. from KitchenConfidential 7. Chefs need their space while cooking:
I feel this. from KitchenConfidential 8. As much as people love their coworkers, sometimes they need to get the hell out of the kitchen:
Ex-Coworker gave us a cake today from KitchenConfidential 9. Suppliers can really screw you over:
I hate my supplier sometimes, these are both from the same delivery. Couldn’t send it back because I wasn’t there. from KitchenConfidential 10. Cooking for a football team is no joke:
Making food for the Green Bay packers today. 150 burgers 420 fried carb cakes 50 salads 30 pounds of housemade chips. from KitchenConfidential 11. Same with cooking for college grads:
I love graduation weekends in a college town from KitchenConfidential 12. Fruit comes in cubes:
How about a 25lb raspberry cube? from KitchenConfidential 13. Some workers are ridiculously messy:
How do I address something like this? Especially if management won’t acknowledge it…. from KitchenConfidential 14. Shucking and cleaning clams takes forever:
Make clam chowder they said, it'll be fun they said. 3lbs of clams shucked and cleaned. Only 18 more lbs to go from KitchenConfidential 15. And finally, chefs don't put a quarter as much effort into their own food as they do yours:
Just worked a 10 hour shift serving people a four-course meal. Got home at 2am. My dinner is chicken tenders from my freezer. Happy New Year. from KitchenConfidential H/T: r/KitchenConfidential. Share This Article
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