Comments on: Staff Meal

By: the butcher

the butcher — Fri, 16 Oct 2009 17:22:51 +0000

i worked at 1 place where the relationship between some customers and the kitchen was quite close, and after our staff meal(chinese style lamb spare ribs) a customer came in the kitchen and was lamenting the fact he didn’t get any. so next time he was in I made sure to make him some and served them on a plate and everthing. ribs make good friends. so do chips cooked in meat fat, eh shakey jake?

By: mrs_crispy

mrs_crispy — Fri, 16 Oct 2009 16:30:35 +0000

Any idea who took the photograph?

By: canucklehead

canucklehead — Fri, 16 Oct 2009 05:50:04 +0000

One of the funnest things to see if you stay late at a Chinese restaurant is the setting up of the staff meal at one of the larger tables. No matter how refined your meal was – the staff meal is usually enticingly homey and huge – big bowls of rice, robust stews, giant dishes of quick cooked vegetables and a large pot of soup to round things out. Beer and Chinese wine make their appearance also.

It’s like a great big family meal.

By: Weston

Weston — Fri, 16 Oct 2009 05:24:18 +0000

I use to love making them no one else really wanted too. So I did, but yeah so true about the deep frier haha

Or good ole free for alls when its a busy day and you screw up lets say a piece of salmon and your hungry so you just eat chunks while your cooking ahh fun time

By: James Kendal

James Kendal — Thu, 15 Oct 2009 21:50:39 +0000

Good nutrition can make a huge difference in your colleagues attitude on the floor and for their long term health.

By: Irishgirl

Irishgirl — Thu, 15 Oct 2009 18:42:59 +0000

It’s nice to see that someone else out there takes pride in making staff meal. So many cooks see it as a chore that they need to “get done” so that they can get on with their “work”……..not realizing that anything that they serve to their peers is something that they are judged by. A cook’s skill level can definitely be determined by what they do with staff meal. It also shows what type of work ethic a person has.

I like planning my staff meals ahead of time instead of putting something together last minute. I usually prep a bit of it the night before. It pays off when people ask who is making the meal and then smiles go all around when they find out who. It’s the little things that make a tough job more enjoyable for everyone. I like making ethnic dishes. People love the extra effort.

One of the joys that the staff got at the end of the night at one of my workplaces was what we called “freestyle” poutine. Every possible extra bit of fatty protein that we could find was incorporated into those hotel pans of fried and melty love. It was delicious and disgusting at the same time.

Loving your articles Jacob!