Before coming out of the pot, try whether the taste is enough and whether you want to fill the flavor, which is what every wok master will do. However, such a very common behavior was filmed by consumers on social platforms, causing heated discussions. What the hell is going on?Author: Li Jie Editor: Changle Weiyang Title Picture: Picture Worm Creativity
The chef continued to stir-fry after tasting the taste, and was photographedwas sprayed on the hot search
Recently, some netizens posted on social platforms**: The chef of a Western restaurant in Changsha, Hunan Province, put the spatula directly in his mouth when he fried noodles, and after trying the taste, he continued to stir-fry with the spatula.
* It shows a man wearing a hat and black overalls with the name of the store printed on it at work, and after putting a spoon in his mouth to taste it, he puts it in the pot and stir-fry it directly. The comment area said that it is no problem to try the taste, and it should not be tasted directly by the mouth, and the regular ones will take a pair of chopsticks, and no matter how bad they are, they can take them from the spoon by hand instead of using their mouths.
Source: Jiupai News.
In this regard, the netizen questioned the chef's behavior as very unhygienic, and commented: "I want to vomit, I have eaten many times before, and I don't know how many mouthfuls of water I have eaten." ”
The next day, a reporter contacted the restaurant involved, and the staff said that they had just learned about the incident, and no customer had reported the situation before. It also said that it was verifying the matter with the head chef and would fire the employee involved if it was true. "This is definitely not allowed, and after confirming with the head chef, you can just let him go back. The market supervision and management office of the jurisdiction also said: The chef is obviously in violation of the law, and the follow-up will urge the restaurant to standardize the kitchen management according to the actual situation.
Source: Photographed by Red Kitchen.
In fact, things like ** are not accidental.
On September 8, in Wuhan, Hubei, a noodle stall chef tasted it directly with a soup spoon and then put it back to be accused of being unhygienic. **, when the chef adds the chicken essence to the soup, he tastes it directly with the spoon, and then puts the spoon on the side of the cooked food on sale. After being eaten by the customer**, the staff of the store involved said that the situation is absolutely not allowed, "I will verify the situation, and if the situation is true, the employee will be dealt with seriously." ”
On November 22, in a restaurant in Shenzhen that opened the "Bright Kitchen and Bright Stove", some diners found that two chefs in the kitchen who were not wearing masks were stir-frying.
Source: Photographed by Red Kitchen.
After only 20 seconds, he scooped a spoonful of soup from the pot to taste, and continued to pour the remaining soup back into the spoon, and continued to cook, the soup was so unhygienic. It's okay to pour it somewhere else, you can't pour it back in. ”
Tasting is the job of chefs, but these chefs have become a hot topic because of their act of tasting with a spoon.
Half of the comments from netizens were critical and half supportiveAfter the incident, many netizens also thought that this behavior was very unhygienic, "In the back hall of the restaurant, diners generally can't see it, how to taste the taste, it's hard to say, but I'm sure that most of the chefs in the restaurant use a spatula to put the dish in their mouths to taste the taste, but they can't find it." ”
Some netizens bluntly said: "It's extremely disgusting!!."”
Of course, netizens did not criticize the chef one-sidedly, and some netizens who knew the inside story commented: "This kind of thing is too normal." Generally, when cooking and stir-frying at home, they also use a spatula to put the vegetables in their mouths to taste the taste. ”
Some netizens also said: "Chefs can taste it with confidence, this meal is no problem, compared to additives and pre-made dishes, this meal is at least freshly made." ”
Some netizens were upset with the chef: "After a table of dishes is served, the diners eat with chopsticks, and their saliva is stained on the dishes, why doesn't anyone care?"”
A netizen even made a sarcastic comment: "I've been dismissed, and I'll use pre-made dishes in the future!."”
There is also a highly praised comment: "This is a serious and responsible employee, which shows that people care about the results of their work." It is hoped that the store will revoke the punishment imposed on him. ”
Source: Photographed by Red Kitchen.
Similarly, there are many chef netizens who think that tasting is a normal behavior. A netizen named "Ordinary and Hard-working" said that he has been a chef for more than ten years, and he has tried it like this, and he has also been praised by many netizens.
So, is this behavior right or wrong?To this end, Red Kitchen interviewed several kitchen managers to see what they had to say.
Chen Kaiyi, executive chef of Howard Johnson Nanning Convention and Exhibition Hotel, said that there are still many behaviors of directly tasting the taste with a spatula and a spoon, but it does not mean that this is standardized, mainly depending on the chef's management is not in place, and the cooking of guest food must pay attention to health and safety management.
Source: Photographed by Red Kitchen.
Peng Min, director of Ink Tianyuan, also believes that this kind of behavior is actually very common now, and has even formed a bad Xi in the industry, which needs to be continuously improved.
I still remember when I first entered the industry, after the market closed, the kitchen master would use the wok as a bucket, pour water and pour dish soap, and then use a broom to dip the water and sweep the floor. ”
Tao Yanping, executive chef of Guangzhou Tiancheng Sichuan cuisine, also told the Red Kitchen Network reporter that horse spoon tasting is a Xi that has been passed down a long time ago.
Nowadays, many details of the kitchen are easy to be amplified and paid attention to by netizens, and it is normal for this behavior to make some diners feel unhealthy. ”
He said that basically the slightly larger kitchens and restaurant chains have standardized this kind of behavior, and some small restaurants may not have such strict management and not so deep understanding of hygiene management, so they have not done a perfect job.
Source: Photographed by Red Kitchen.
He Jingxun, a geek chef who has been engaged in hospitality and banquets for a long time, believes that this behavior must be against the operating procedures of the kitchen and does not approve of this practice.
You should bring your own work spoon for tasting and plating, so that you can be strict with yourself and standardize yourself, so as to talk about improving the level of technical operation. ”
Chen Yonghong, a chef of Hunan cuisine in Knorr's R&D team, said: "I personally think it depends on the chef's own attitude towards his work. For example, spoons, chopsticks, and tweezers, many people think that they are contrived, but they are actually high requirements for themselves. ”
Source: Photographed by Red Kitchen.
It can be seen that although this kind of behavior is wrong, most masters think that this kind of behavior is very common. However, once it is photographed and posted on the Internet, it will have a very bad impression of the brand, the individual chef, and the chef group. So, how should kitchen managers optimize management?
There are special utensils for special peopleThe more regulated the kitchen, the stricter
Regarding the tasting process, the interviewed chefs also gave their own suggestions. Chef Chen Kaiyi said that there is a standardized process for the wok-master in the regular kitchen to taste the taste, which requires a special small bowl and spoon, and needs to be tasted into a small bowl with a spoon to taste.
In more demanding kitchens, even if the horse spoon is cleaned and then put into the pot for cooking, it is not a standard behavior, because all the utensils used to cook guest food must be disinfected. ”
Tao Yanping also told Red Kitchen Network that the kitchen he manages does not allow chefs to directly use a horse spoon to taste the taste, but will allocate a special spoon for tasting the taste, and the soup will be discarded directly after the taste.
Now the regular kitchen is basically managed in this way, but some masters in the past ignored these behaviors and felt that it was important to be delicious, but now the network is developed, and if you can't do it well, you will catch non-standard behaviors, so you still have to start from yourself. ”
Source: Photographed by Red Kitchen.
Peng Min said that each woks in the kitchen he manages have their own special dishes and spoons for tasting flavors, and they have also arranged monitoring in the kitchen and synchronized to the hall, so that the kitchen staff can be strict with themselves under external supervision, and on the other hand, it is also a way to let diners eat at ease and thus start the brand.
He Jingxun believes that in addition to allocating good tools, restaurants and brands should also have a sense of emergency response and public relations, so that professionals can use knowledge to explain and eliminate negative impacts, so as to reshape the image of the chef group and better increase mutual trust and security with diners.
Peng Min also told Red Kitchen Network that many restaurants could not withstand **, but because of similar incidents, our industry is now slowly improving all aspects of management.
Now since the times, it also means supervision, in fact, it can play a role in gradually changing the bad phenomenon of direct taste tasting like a horse spoon, and even eliminate some non-standard and informal small restaurants, and drive out bad money from good money, so as to promote the continuous progress of the entire industry. ”
Source: Picture Worm Creative.
Conclusion
In the short ** era, everyone can be a "reporter", coupled with the bright kitchen and bright stove action, the chef's every move is under the noses of diners, it is easy to be magnified, everyone in daily work, have you found a similar behavior of directly using a horse spoon to taste it?Do you think it's right to test the flavor with a horse spoon?Welcome to discuss in the comment area.