We recently published a piece by Chef Paul Sorgule on the 18 things that drive chefs crazy, including undependable vendors, inconsistency, and of course, punctuality. We asked you if you had any to add over on our Facebook page, and as usual you didn’t disappoint. Here are some of our favourite responses from our readers:
Things that drive chefs crazy
Leaving pan handles over the gas flame.
Chew Min Xiong Wittawat
Staff no show after taking salary.
Cooks walking off the line to go smoke when it's rush time.
Customers who use the menu as an ingredient list make me homicidal in an instant. We work very hard to design the menus and each item, and should not have to dismantle that at your whim! Also, people that lie about allergies. Just get out!
Bloody food trends!
2. The Staff
3. The Boss
4. The Hours
5. The Pay
I think that just about covers it.
Modifications should be on the top of the list.
Israel C Santoni
Smoking and cellphones ... taking too many breaks ... texting or checking social media and chatting with friends.
Opening cans with knives!
Cell phones out on the line ... After three times telling the line cook to stow his phone I finally took it from him and pitched it into a simmering pot of veal stock.
When the chef de partie says "I thought you wanted..."
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look