Latest / Chef's PSA Podcast / My Kitchen Pet Peeves Ep. 48

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My Kitchen Pet Peeves Ep. 48 · Chef's PSA Podcast

0:00
Hello chefs. You're listening to chefs, PSA
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podcast. I'm your host Andhra natera.
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On today's episode, we're going to talk about my chef kitchen
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pet peeves. Stay tuned.
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So before we get started, let me give you a little bit of an
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update. Well, I'm going on, I'm actually
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rushing to get this done because I'm on my way to hot muck.
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So hot luck is a big food Grazer events that happens here in
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Austin Texas. There's a lot of chefs under and
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anyway I'm going to go check it out.
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See what it's all about. Walk around.
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Eat some food talks and shit meats and chefs have a good
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time. Actually, I'm not even sure who
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the lineup is singing it, which probably I should probably know
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who's there. So I took a quick second pause,
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and looked at the list of who's there.
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I actually, I feel guilty, a lot of good chefs.
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They're just looking through the list, you got here in Austin.
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A lot of my friends, you know, for me, Noona is Kevin Bacon to
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bail Edgar Rico, James Beard, award winner, John teas are from
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Dallas, Misty. Morris Mason from Turkey in the
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whoop, Masha, my bailey. Hayward looks like it's an
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All-Star lineup. I'm looking forward to going to
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that. And anyway, Prince food Pockets
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bichette speaking of cooking, something that I have coming up
1:24
that I should probably inform everyone.
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I'm doing a guest Chef dinner part of Texas, Food & Wine and
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lives in Dallas. Texas on June 26th, tickets will
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probably be live next week. I'll post it on Chefs PSA and
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also Texas. We don't want to lives will also
1:41
be promoting it. It's going to be four chefs
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doing a five-course dinner so myself.
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Anastasia Quinones who's the host Chef, she's from Jose and
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Dallas Green Restaurant. If you haven't been Philip Speer
1:53
from comedor here in Austin, Rick Lopez from La condesa James
1:57
Beard nominated shock. So, anyway, Illuminati chefs, we
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will be there. I think it'll be a good time for
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a good cause helping support, Texas will win Alliance.
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So if you're happy to be a Dallas and you want to try some
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good food, You're Gonna want to go to that dinner again.
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I'll share more details later. I also just published the bad
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sooo good. Off book, I've ordered my copy,
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it's on paper back, I haven't gotten it yet.
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So before I go tell everyone, you still get it.
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I want to see a person and having physical copy in my hand,
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but the e-book is done. You can find that on gumroad,
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it's on Amazon as well. The audiobook is being produced
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as we speak. If you're going to get the
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e-book, I should probably mention I would advise you to
2:37
get it on gun Road versus Amazon Kindle personal preference.
2:41
I think it's formatted a little cleaner on gumroad versus how
2:46
Kindle slightly. Us towards it.
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But if you're a Kindle reader, I think you could download ebook
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on gumroad and also read on your Kindle.
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So that's my advice. If you're an e-book reader,
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that's the way to go at a, an audiobook listener, give me some
2:57
time, it's probably about two weeks out, it's being produced
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right now, if your traditional, and you'd like reading with your
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eyes, as they say old school, if you're old school and you've had
3:05
with your eyes instead of your ears, the paperback version is
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out. I'm excited about this book.
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It's a continuation of the leadership series of the
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leadership series. For me, would be culinary
3:15
leadership. Fundamentals, kitchen are Of
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war. And then this one good shoe bad
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Chef, or should I said that wrong?
3:22
Bad suit. Good shot.
3:23
And the format of the book is the conversation and I've
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touched on this before but it's really good.
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It answers the majority of the questions that get asked to me
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as a chef. It's all so many questions that
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I used to ask my chef when I was on the come-up.
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Inspired by a lot of the cigar Sunday q&as that I do.
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I think you'll enjoy the book. A lot of people that I sent the
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book out to, to proofread and give me feedback on have all
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said, it's their favorite book of all the ones that I've
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written that. It's the most applicable to
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Everyday scenarios that they use.
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I will say it's probably my second favorite.
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I really like the kitchen Heart Of War.
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I really like the kitchen art of work but I understand.
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Like kitchen heart of Wars, high-level strategic thinking
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and it might not make sense to everyone, especially, depending
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on where you are in your career. It's a really heavy book and
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it's very philosophical. This one is much more practical
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and realistic to most situations that you're going to encounter
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in the kitchen. Like we go over like how do you
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how do you deal with managing friends?
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How do you deal with it when someone on your team is better
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than you and your their false. So I cover a lot of those
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questions that people have anxiety over that Honestly,
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there's no books out there talking about, so I want to make
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sure that I cover it. Because everything that I'm
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doing here is really to arm you to be a better show. speaking of
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arming, you to be a better chef, One last update, I should also
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say that the to audio books for line, cook survival, manual, and
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kitchen Art of War had to be redone.
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They were taken down by a CX due to an issue.
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I have to redo them, they're done there, have already been
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recorded and edited another just going through the approval
5:04
process again. So hopefully, those will be up.
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So that's why that book was taken down for a couple of days
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due to the issue. It's being redone.
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Anyway, it should be out. Hopefully, by the time you're
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listening to this podcast or early next week, right now we
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are Are in the week of May 27th, so that's actually what I'm
5:22
recording this 2023. If you're listening to this in
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the future, Anyway. Speaking of making you a better
5:30
cook. What I want to talk about today,
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is Kitchen, pet peeves, at least my kitchen pet peeves.
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I used to have a nickname in the kitchen.
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They would call me Chef picky because I was so picky about
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everything. And that's just how my mind is
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wired. I'm hyper attention to detail.
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I noticed everything if you know me in real life, some people say
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I'm fidgety because I'm always looking around, looking up,
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looking down, who's coming in the door?
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Sit with my back here. Anyway, I'm very fidgety in real
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life. I have a ton of attention to
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detail. When I'm looking at things, and
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that's how I run the kitchen. So, needless to say, I'm very
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picky, and I was very picky as a chef, and so, I have a lot of
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pet peeves, but a lot of my pet peeves, stem from just good
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habits in the kitchen. And I just my pet peeves, right,
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you could go, you go ask a lot of chefs what their pet peeves,
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are a lot of the ones that I'm going to cover.
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Today are going to show up on their list also.
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So today I want to talk about what are my top 10 Kitchen, bad
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habit, pet, peeves. That just kind of annoy me when
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I see them as a chef, when I'm working at the kitchen, let's
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start with my number one, pet peeve, and I hadn't talked about
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this one before. So I have two videos that I've
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done on social media about like bad line cook habits and, you
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know, they're short and choppy and I don't really expanded like
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bad line Cooks do this. But the one thing that I've
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never said, I never even done a PSA on this, because I haven't
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figured out how to word it. So, at least it's kind of like
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in Arresting because I think this just might be a me thing.
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But sometimes, when you're in the kitchen and your plating and
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as the chef, you might be working and you have your
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spoons, or your tweezers, or your whatever utensils, or maybe
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you're using these things, your fingers, God's tweezers, AKA
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your finger, and you ask someone to pass you something and they
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pass your like let's just say it's in a deli container so you
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don't use the slang Deli container that would be like a
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plastic quart container with a little Or whatever the container
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may be. So there you say pass through
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this and you go and they pass it to you, but it still has the lid
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on it that to me, is like that. Like, this is my number one pet
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peeve, there's nothing more infuriating.
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And when you're like, focused in the zone, head down plating and
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someone passes, you a jelly container or whatever and it has
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the lid on. It's like it takes you one
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second like I clearly I need it for plating.
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You see me played in as the shop And you're going to pass it to
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me with the lid on, like, fuck that annoys me, I just I used to
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get, I used to get so frustrated with that anyway.
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I laugh about it now because it's like I'm Chillin, I'm not
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frustrated about that, but when I was in the kitchen, I was
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frustrated about it. So nothing would nothing would
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frustrate me more than someone passing me, a deli that still
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had the lid on it when I needed it for played him like a bad
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habit. So it's like, if you watch those
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shows like dr. Scalp, and you're passing things
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to the shop Like a Surgeon, for all the things.
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Need. But what I'm saying is if you're
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ever working with your Chef there's a Cadence that someone
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that's worked with a chef for a long time.
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Like you a sous-chef in a chef or a line cook in a sous chef.
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Like they have a certain Rhythm like they're just moving and
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they're handing each other stuff and it's really beautiful to
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watch. So I have a lot of chefs that
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I've worked with for a long time and they just know like I'm just
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reaching for stuff in there handing it to me without even
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without me, even having to ask and they know is like the lids
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are off the Plastics removed. It's just set and ready.
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Maybe it's on a small sheet tray that's already sitting.
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Ting. Put a little paper towel or
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server yet. So it's training and then you
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pass it. It's like smooth and there's
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this like kitchen karate thing going on.
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Anyway point being chefs PSA, if you're listening to this, take
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the lid off the deli when someone asks you for playing.
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So that's a huge pet peeve of mine.
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Pet peeve number to go for holes.
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Now if you don't know what a gopher hole is and some people
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call rat holes or it's basically when you get the plastic and
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you're like too lazy to remove the plastic from the container.
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So you pop it with your finger. So you could like, stick your
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dirty hands in there to grab whatever.
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Like that's so lazy to me. It blows my mind that the amount
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of time it takes to remove the plastic is like you're going to
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say, literally, like one second to remove the plastic versus
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popular, it's like you have to take it off anyway, when you re
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wrap it, like the worst thing you've seen this before, right?
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They The plastic and then they wrap it again.
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So they've wrapped the popped plastic like fucking big pack
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Loop. Nothing is like, like, what the
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fuck are you thinking, like, why why gopher holes?
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Stop just stop, don't do gopher holes.
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If you're cooking, you're doing, gopher holes.
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Like let me tell you, nothing screams hack.
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More than that, stop doing that shit my pet peeve.
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Number three is tala Calvino. We've covered this on Chefs PSA,
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many times, fold your towels and It's neat.
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It's orderly for me when I worked in the kitchen.
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I have like a towel folded on my side.
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I have a towel folded on my station, right?
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I mean that's that's pretty much what you, hey, two to three
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towels on the line. My towels are always nicely
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folded. When they arrive in the kitchen,
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everything looks have a towel folding party and Let's Fold
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them. Put them in a nice little bin,
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put the lid on it, put them away and everyone in the kitchen
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folks are towel, right? I used to walk around, it was
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like one of my things I'd like him.
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Like Dad walking around constantly folding towels for
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all my cooks and they would look at it.
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So that's how I trained them like, I would say, fold your
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towel and then I would fold it with them.
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And I would constantly be coming up at folding towels while
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having conversations with them and they just knew like, oh
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shit, here comes Chef, he's gonna fold the towel, so they
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would always keep him. Funny story, I wrote about this
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in the book. I had all of my Cooks.
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Oh, by the way, for kitchens that say, we can't fold, our
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towels were too busy. It's bullshit.
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Because I literally, I don't flex this a lot, but I literally
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ran the largest 4-star hotel in the world with the most amount
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of employees and the most amount of Revenue coming through it in
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a secondary Market, which is Austin, Texas.
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And we all folded our Pals, we all ran it like a high-end
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kitchen and people would say well we can do it like how the
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hell did I do it that right. Was I just that lucky.
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No, it's just. You gotta try.
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So one day I go into the kitchen and I want to test my Cooks.
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I want to see if this is ingrained in them already.
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So I go and I get some towels and I just kind of leave them
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unfolded haphazardly thrown around and the cook is watching
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me and they're watching me. Do this under like Shaq really
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just throwing towels like holding us accountable.
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Honorable to fold towels, but yeah, he's just throwing them
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and I just was having a conversation with someone.
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I left the towels there and then I walked away.
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And then one of the cooks soon, as I walked away came right over
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folded him, how we do so thirds and then in thirds, and then
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stack them up neatly, and I'm watching them do this and I'm
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like, they didn't want to say anything to me.
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It's like, well, and I understand why they're like, we
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can't correct Shah which they could have, but they didn't.
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But it bothered them so much that they went and folded them
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for me because they couldn't stand the sight of it, right?
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I had, I had ingrained in the culture, so much of
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professionalism and Perfection like that they were now starting
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to become OCD like me. I don't know if that's a good or
12:27
bad thing, maybe he'll CDs about doing but anyway, OCD has worked
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out for me in my career and I think I don't think I'm the only
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Chef out there that Supper's from OCD.
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And that's actually the secret ingredient that has made them
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better pet peeve. Number 4, Wiping dirty hands on
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an apron like just apron etiquette in general, like you
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get this beautiful apron. You spend all this money on it
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or maybe like, in my kitchen. We'd where we were blue aprons
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and they're expensive, right? You want to treat your apron?
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Well, you want to look like a professional.
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So seeing them, like, they're covered in flour or they just
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have Filthy Hands. And then they grab their apron,
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they wash their hands. And they wipe their hands on
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their apron, where their hands are greasy.
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So they start rubbing their like what's wrong with you people.
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We respect the apron. I used to hate that, like, I
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told don't wipe your hands on a pair like they would know.
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Like don't wipe your hands on your apron.
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Pet Pete, do not do that. Apron etiquette, don't go into
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the walk-in and fill up your apron full of onions.
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And the walk out because you were too late to bring a
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container with you to the walk-in like respect to apron,
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don't wear it to the bathroom. I cannot even believe sometimes
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that I gotta say that like don't wear your apron to the bathroom.
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There's nothing more disgusting than someone who wears their
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apron to the bathroom. Like the juice, just slip it off
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to the side or do you use to anyway?
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Use your imagination apron etiquette pet peeve.
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Number 5, not taking the tape off a container before.
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It goes to the dish station. By the way, this station not
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dish pit. I like to say, only vipers and
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snakes working armpits. Like a pejorative right?
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You no one wants to work in a pit.
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Yep. Give the pantry station.
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You have the grill station, you have the dish station to term of
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respect to the people that work in the dish station.
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So I don't like to say dish pit I would like to make it a
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movements that we should stop saying dish.
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Put start saying dish station, that's what confessional.
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Anyway, I digress not taking the tape off something, a container
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a deli, a sheep and whatever the case may be take the tape off
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before you send it to the Station, respect the steward and
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team, the porters, the dishwashers.
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There are some of the hardest working people in the kitchen
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and when you do that like it's more work for them, sometimes
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it's sometimes difficult to take off.
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After the fact, it gets clogged in the dish machine and it only
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takes you a second. Bad habit 101 if your kitchen
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right now. Allows you to send things to the
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dish station without taking the tape off.
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Change that standard. Make sure everyone in your
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kitchen, takes the tape off before it goes to the dish
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station. Let's do better Chef right.
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But we can just simple it's easy to do by Numbers number 6
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callbacks. So with this means like when you
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call something out and you're like, how long on that?
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Like let's say you're the chef expedited.
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A, how long on table 20? They say working hard Chef like
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nothing is more frustrating than giving some Ambiguous answer
15:32
that makes no sense like when you're the expeditor, or you're
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running the pass on the line, you're coordinating a lot of
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things, you might be coordinating.
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The next table, there might be multiple cooks that you're
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trying to coordinate with for plating and then you ask
15:43
someone, how long on something, and then they say some bullshit
15:46
answer, right? The only thing that I really
15:48
want to hear is a quantifiable unit of time.
15:51
The time it takes for light to cross, the width of an electron
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is all I need to know, right? Quantifiable Unit of time,
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period, 2 minutes, 3 minutes, 30 seconds, 10 seconds.
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Whatever the case, maybe 10 minutes, I'd rather know the
16:07
truth. Then you lie to me and say
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working hard, almost like the only thing that matters is time
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because there's a lot of coordination going on when
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you're running the pass and you're working the expediter
16:18
station. So we remove that from your
16:20
vernacular and only have time and everyone is better for it,
16:24
right? The operation will run much
16:27
smoother when You use time my next pet peeve is shit chives.
16:32
Like I know there's this, this Instagram page.
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What's it called rate? My chives.
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You know, there's a like other the 10 and this is a whatever,
16:41
right? I'm glad this Instagram page
16:44
exists because shitty chives, it's like, it's a pet peeve of
16:50
mine, like it should should it be on the line, right?
16:53
You should know how to cut chives and there's a lot of
16:55
different tricks to it, like maybe roll it with a damp paper
16:58
towel, or maybe you put a rubber band around them, but the trick
17:02
is, is just to care. Check them and use a sharp
17:05
knife. Like that.
17:06
That's the real secret when it comes to cutting chives.
17:09
As use a sharp knife, pay attention and care, but a lot of
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people will bundle Them up and like I said, he's a damp paper
17:14
towel, whatever the case may be, but do something treat your
17:18
chives with respect like chefs are funny because they judge
17:23
other chefs hard. Like they're like fucking
17:25
looking at your mise en place and they're like other tribes
17:27
are shit shit show. I don't know why we do that.
17:30
We're just very judgy people in general, right?
17:34
Swanny a chives go a long way. So shit chives on the line like
17:37
I'd get frustrated. Like how did this end up on the
17:39
wind? It should have been the trash
17:40
should have been turned into Reno.
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Boil or something else, right. But not, not for garnishing.
17:45
And the reason that is, is because normally shit or shit.
17:48
I've slowly good. Chives, beautifully cut.
17:50
Chives are some form of garnish, that's getting tossed into a
17:53
salad, or maybe into a sauce or something like that.
17:55
So, Precision is important, measure twice, cut once.
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That's the expression, we digress, next pet, peeve of mine
18:05
eighty-sixing, things after the fact, and what I mean by that is
18:09
when you 86 something because you didn't count it.
18:13
And so, an order comes in, let's just say, we're talking about a
18:16
steak and then ticket per state comes in, you say, I don't have
18:19
that and as the chef Eli, why are you letting me know that
18:22
now? Why didn't you let me know when
18:23
you sold will ask one but I don't know.
18:27
Okay, so I've done a chef's PSA on this couch, everything,
18:29
count, everything, count, everything, everything, yeah,
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everything literally count, everything County, every single
18:36
piece of chili that you have under station.
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You shouldn't be 86 in anything. After the fact, it's like It's
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like the mark of an unprofessional like it's Amateur
18:45
hour earlier 8016, things after the fact.
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So huge pet peeve count before know how many have like a lot of
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restaurants. They're able to put that into
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the point-of-sale system, so they know like there's a
18:54
countdown before before you sell your last one.
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The other thing I'd like to do when I was a chef.
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Is I would sometimes Reserve like, two portions before you
19:07
86, because inevitably, someone would order it.
19:09
After the fact or a food critic walked.
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And we also had like the Food critic portion, which was like,
19:14
the most beautiful portion of the day, that one always gets
19:17
reserved for the food critic table.
19:18
If they ever showed up, it's the Blogger table long.
19:21
I don't think food critics are, as I don't know, the people
19:25
still re food reviews. I don't I used to care a lot
19:29
about food reviews, I don't know if I'm doing one.
19:32
Well, anyway, I'm gonna side tangent, I had a friend, I won't
19:36
say who and I'm a friend that's what celebrity chef and texted
19:40
me the other day and says celebrity chefs are dead.
19:42
They're done and I'm like he's a celebrity chef.
19:45
Why is he texting me that he said?
19:46
What do you mean? He's like, no one cares about
19:48
the celebrity chef anymore. What people care about now is
19:53
Bringing money to ownership. What value do you bring like
19:57
that? That is that is bigger than the
19:58
celebrity show. I don't know.
20:02
Maybe he's right. Maybe I should do a whole
20:04
episode on celebrity chefs anyway where we at?
20:10
Oh yeah, 86 next. That P stating on counters as
20:13
the expression. Go.
20:14
Counters are four glasses, not for asses when I was a young
20:19
cook. I didn't know like my shop was
20:22
was pretty hard on me. Like, I couldn't put, you know,
20:24
sometimes metal stainless tables have like a shelf underneath or
20:27
sometimes they just have a metal bar underneath.
20:29
I would put my foot on. And come by like take your foot
20:32
off, that extend up straight. So a fucking how he's had to
20:36
work again prim and proper. So I put your feet on the table.
20:39
No, no resting your leg. No, no sitting on a counter
20:43
though. So, one day, it's after service,
20:45
I'm just chilling with the cooks, talking shit, whatever,
20:48
Post Service were just hanging out and I happened to then get
20:52
up on the counter, sit down ass on the counter.
20:56
And so, the chef is walking, and he's coming around the corner
20:59
and he sees me and I didn't think anything of this, right?
21:01
I was just out of there. May be a sous chef made a
21:03
cookout and I was young. Those early 20s and the chef
21:07
sees me and he says get your ass off the counter right now and
21:12
like fucking yelled at me in front of everyone.
21:14
I was so embarrassed I jumped off those like oh shit, he's
21:17
like your ass is not sanitary, Do not sit on a, Do not sit on a
21:22
work surface like that stuck with me.
21:25
Number one, Because I was embarrassed everyone else but to
21:28
I had never thought about was like oh yeah your ass shouldn't
21:31
go, you're prepping food and so people that have been in the
21:35
industry for wild like remember this if you're new to the
21:37
industry you might not but years ago on Iron Chef America.
21:40
Bobby Flay was battling Morimoto.
21:43
Iron Chef Morimoto, Iron, Chef Bobby Flay.
21:45
They were having a battle and at the end of it, Bobby Flay stood
21:48
up. Got on the counter, stood on
21:49
this cutting board, raised his hands like you won and they were
21:52
interviewing Morimoto afterwards.
21:54
You should. Look this up on YouTube.
21:55
I'm sure. You can find it here,
21:56
interviewing Morimoto afterwards, it was pissed about
21:59
it like he's not a chef. He was telling Shannon this
22:01
about Bobby Flay, I'm paraphrasing, but it was
22:03
something like he's not a chef, he's got a real shot.
22:05
And I remember talking about that with my chef at the time
22:08
and he's like you never disrespect The Cutting Board,
22:11
never disrespect the kind of bored like I understood but I
22:14
did it really understood like the tradition and especially
22:17
like Morimoto being the man that he is liked very disrespect, I'm
22:20
sure. They squashed the beef, right?
22:22
But the point is like, He's right, that's cut in the
22:26
kitchen, cutting boards, or sacred, counters are sacred,
22:29
that's where you prepare food. Don't sit on the stainless steel
22:33
table. Also, don't put dirty ass boxes
22:35
on the stainless steel table. Like, those boxes are stored in
22:39
warehouses on the floor with rats little DC's, right.
22:42
Then you go put that on the counter, like don't do that, but
22:45
that he would put boxes in the kitchen.
22:46
If we can, if that's an option, go ahead don't even bring them
22:49
in the kitchen. Last pet peeve for today is
22:53
knowing something is bad, but deliberately deciding to serve
22:56
it. Like maybe you're the chef and
22:59
you didn't get a chance to take their everything or aspect
23:01
everything in an order goes out. And it comes back and they say
23:07
hey the guest said, it's bad, you want to taste it and then
23:10
you taste it was like rancid or something like that and then you
23:13
ask the cook, did you know it was bad?
23:14
Did you taste it? Yeah, I tasted.
23:15
Did you know that bad? Yeah.
23:16
Why the fuck did you serve it that blows my mind and believe
23:21
it or not like you? Everyone see it?
23:22
Well, that did. It does happen.
23:23
Trust me. Maybe you're a good cook and you
23:26
don't do that. But the thing is, is like, the
23:28
reality is, there's bad cooks in the kitchen, there's new cooks
23:31
in the kitchen and sometimes they don't know.
23:32
And they will say Serve something that they know is off
23:35
because they're hoping, it doesn't get caught.
23:38
It's like the path of least resistance.
23:40
Maybe no one will notice it on a Sleek, it in like, that is a
23:43
huge pet peeve of mine. If you know, it's right, fix it
23:46
right? Unacceptable to serve something
23:49
to have guessed deliberately knowing it's wrong, huge pet,
23:52
peeve of mine. Anyway, those are by top ten pet
23:56
peeves, when it comes to a work in a kit, trust me.
23:58
I got a lot more. But anyway, those are my top 10
24:01
pet peeves when it comes to working out of Chechen.
24:03
Being a chef from things that I would look for in any way.
24:06
Show over, if you want to support the show, go to Chef
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Kieth a.com and working on revamping of website.
24:12
I'll let y'all know what it's done today.
24:13
I'm Bree working the website, but go to Chef usa.com, you can
24:16
find everything that we're doing there.
24:18
The all the books, the new one. Bad to good, chef kitchen.
24:23
Art of War. Culinary leadership
24:24
fundamentals. Like look survival manual.
24:26
How not to be the biggest idiot in the kitchen.
24:28
If you're a video learner, there is a video course on there for
24:32
culinary leadership fundamentals.
24:33
I go and in-depth war on food cost of pink like that.
24:37
I get a lot of questions on that and of course, the merge go to
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go to chest. PSA store, get submerged support
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nothing less and hopefully you're watching.
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