Topic: Feeling a bit suspicious about this new chef at my restaurant
Anonymous A started this discussion 6 years ago #93,223
he keeps suggesting we mix chocolate syrup & tartar sauce for a soufflé. I checked his resume and saw he has worked at 109 restaurants in the last 2 years. What do I do?Inspector Roy !Uvm54ORbmo joined in and replied with this 6 years ago, 5 minutes later[^] [v] #1,055,871
Keep all potentially hazardous foods out of the danger zone!Anonymous C joined in and replied with this 6 years ago, 1 hour later, 1 hour after the original post[^] [v] #1,055,892
lol
Anonymous D joined in and replied with this 6 years ago, 1 day later, 1 day after the original post[^] [v] #1,056,196
Oy vey
Sheila LaBoof joined in and replied with this 6 years ago, 33 minutes later, 1 day after the original post[^] [v] #1,056,204
I'd be suspicious of a chef nicknamed Chef "Ball Scratch" Wilson