when i was just doing work experience, not even an apprentice yet, as there was already one in the kitchen. The resident apprentice put his knife into the dish water. The dish washer went into grab the cutlery and long story short, lost his little finger. the apprentice lost his job. And i got a job haha.The dishwasher whenever he got the chance, made up situations where it looked like he lost his finger to scare any new staff.
Ahahaha God! His name wasn't Govinda was it? Haha golden story :p
Q; Whose got an empty pot on the stove on high heat?A: Is it boiling?Q: Whose got an EMPTY pot...A: Oh shit!
Apprentice: What year were you born.Cook: I'm 37.Apprentice to what, 86', 87'??---Cook (is cutting slab bacon)Apprentice: What part of the cow is that?---Apprentice: Oh my god there's COCKROACHES IN THE FLOUR!!!Other apprentice: (looks) Dumbass, that's not flour it's the mix they use for rye bread, and those a caraway seeds not bugs.
I've had the pig/cow mixup before with mine too.And the water reduction is definitely something I'm loving. Forgot those stories - thanks mate!
The cow/pig mix-up was even better then I let on... he was a fresh-from-high-school who though he knew EVERYTHING because he was hot shit in that program... you know, measured against the other 14-18 year-olds... He thought he was better than everyone, including the 10-year kitchen veteran (who had a good education to boot) who was cutting the bacon... Little shit eventually dropped out of apprenticeship because "it wasn't challenging enough"... I think he joined the Army... or tried to...But you've probably never worked with anyone like that... :-P
No but I was a little shit when I first started :pI got put in my place very quickly and I stayed there until I had proved myself enough to get out.
One time, the FNG(fucking new guy) was putting away inventory, and he asked me which flour was the high-gluten flour.And I just looked at him and said: "The one that says "high-gluten flour" on the front."