unorthodoxchef

There are things that happen behind closed doors in a restaurant that
most of the time are way to embarrassing to ever share with the world.
I’m sure you’re curious about it, I mean anyone would be.

If you have never worked a day in your life in a restaurant I want you
to know that you may have no idea what it’s like or what goes on
behind the scenes to get the food perfectly suitable for
your palate to the table.

But,  there are instances when you may think you want your
steak one way and it comes out the right way only you think it’s wrong
because you don’t know the difference between rare and medium rare.

I worked with a Chef at my first restaurant job that made pretty good
work out of a steak that came back three times. A $27.00 steak to be
exact. Needless to say, I was working  for someone else at the time and
this is what goes on, it really happens.

The guest initially ordered the steak medium rare but said it
had to much pink and was raw. This was the first time they
sent it back. The second time it was sent out medium and
they complained again about the pink. Remember, they
ordered it medium rare the first time.

Well, suffice it to say the Chef threw the steak on the ground,
stomped on it a few times, threw it back on the grill, and
charred the heck out of it. They loved it and it went so well
with their side of ketchup and fries.

I was working on the pasta station at the time and caught
a glimpse of him doing this however,  had 50 pasta’s going
at a $30,000 a day restaurant establishment and I was 18.
I was scared to say anything.

This just goes to show you that if and when you ever
dine out and your opinion of how steak should be
prepared is the only way that matters;I suggest picking
a restaurant that adheres to your specific instructions.

Remember always, to “Never Bite the Hand that Feeds
you, or it will Bite Back”!

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