Sat Apr 06, 2013 5:31 am
There is plenty of chefs in this forum and I am sure You all have crazy kitchen stories. I would like to ask what was the most bizarre thing (dietary restriction, customer preference) you had to cook for?
My all time favourite is a lady that attended a conference for 3 days in my previous job. We served her 2 afternoon tea snacks, 3 morning tea snacks , 2 breakfasts , 3 lunches , 1 buffet and a 6 course winemakers dinner ALL RAW VEGAN!!!!!!! Try matching the earthiness of the Shiraz with the cardboardness of tofu ..
What was your all time favourite?
Sat Apr 06, 2013 7:58 am
A woman came in and actually brought her own skillet for the line to use. She didn't want one of the lines jobs as it had touched meat, so she simply brought her own and asked us to use it. Told this to Salty when I was up with him, his response after a sec: I'd use it. First I wipe a steak all over it first off.
Sun Apr 07, 2013 8:36 pm
Toss up. Either a halibut special, where they wanted the whole thing pureed up in a blender, so basically a fish, veg, starch, sauce puree. I forget what the actual special was, but I bet we chucked any garnishes in there too. Or a request to put a seafood saute dish that usually gets tossed with pasta over a grilled vegetable salad, dressing, greens and all. I could see if it was a lemon garlic oil sort of thing, but it was crab, scallops, shrimp and lobster in a heavy sherry cream sauce. It looked horrible, and I can simply not imagine it tasting good.
Mon Apr 08, 2013 10:03 pm
Ive always been a fan of "salt allergies".
Realistically I get at least a couple of tickets a week that are just real head scratchers
Sun Apr 21, 2013 12:43 am
This is a hard one and I'm sure I'll remember something better, but I had a client who took issue with metal. She was paranoid about heavy metal toxicity. No steel knives, no steel/aluminum/copper pots/pans. No aluminum foil. No metal touching food... period. I used terra cotta tagines & dutch ovens to cook. I used ceramic crock pots sous vide. I had to buy a ceramic knife set. I used wood planks on grills. I'd cook Paupilotte style in paper or banana leaf on ceramic dishes in dry heat. It was many years ago so I've honestly forgot all the cool stuff I did to keep it fun, but it was interesting.
I've cooked for Vegans, Vegetarians, Macrobiotics, no soy people, no dairy people, no sugar people, no this people/no that kinda people. It's always something...
Interestingly enough, 20 years ago I worked at a classical French restaurant, and we had a guy who would come in every day for lunch and order a sauteed Dover Sole, Broccoli florets, carrot puree & boiled potatoes... just like Jack's guy - all pureed into a soup bowl. G-d, I never want to get old.
Sun Apr 21, 2013 12:49 am
Pureed Dover Sole.... it makes me sad just imagining it
Sun Apr 21, 2013 5:30 am
Sun Apr 21, 2013 12:02 pm
A guy came in after a hunting trip and had killed some beavers. He asked us to cook them all. It was quite interesting.
Sun Apr 21, 2013 10:03 pm
Like the bumper sticker on my Weber grill table says "Save a tree, eat a beaver".
Mon Apr 22, 2013 12:03 pm
Warming up breast milk for a milf....
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