How many cook's really spoiled the broth?

Question

To the average Joe / Jane do we really know how much stress there must be in a kitchen making fine dining meals to 100's

every night.... just a thought

Answer 1

Too many!

Answer 2

As long as the kitchen is ran well to begin with, it shouldn't matter.

I don't work in fine dining but I do work in a restaurant, and when you have unskilled people, it sucks. And some people just don't care.

But as long as you have people that know what they are doing, and that are experienced, it should run fine!!

Answer 3

Too Many Cooks Spoiled The Broth.

Yes, there must be a lot of stess when trying to please the Customer.

Answer 4

My team of 17 regularly prepared and cooked for 500 lunches in works canteen, functions ie weddings 300, corporate dinners for 15 -100 with no stress what-so-ever, we were always focused and committed, well led and happy and at the end of the day we left work behind/

I miss the excitement of a commercial kitchen but one had to retire sometime

Answer 5

In my grandmother's case, just one.

Grandma was a saint, but she could burn water.

Answer 6

Hi RobboOne

Being a Head Chef my brigade (team) work as an efficient unit

so the numbers are not as important, as experience will always compensate for lack of kitchen personnel.  

Regards....

CoffeeBean