how often does chef sweat drip into the food?

[brainhulk]

Watching chopped and noticed chefs sweat alot. I figure that sweat must be dripping constantly right?

 

[Crusty]

Adds to the salt content.

 

[Imp]

I'm more worried about all the other shit that falls into the pot.

 

[KeithTalent]

Everywhere I worked we always had to wear hats, which, in theory, absorbed all of the sweat.

KT

 

[OILFIELDTRASH]

Large people make the best cooks only problem is the excessive sweating.

 

[Pr0d1gy]

Yeah most professionals wear some sort of hat.

 

[MustISO]

That's probably the least of your concerns when it comes to what's in your food.

 

[JamesV]

I've worked from McDonalds to upper class restaurants and can answer this.

Fast food type joints - good neighborhood you are looking at possible sweat in your food during very busy times; bad neighborhood it could be spit to things I don't want to discuss.

Regular restaurants like Friday's, sweat is possible during busy times, but also a chance to get blood, especially if you eat during busy lunches (often lunch cooks do prep early (chopping, slicing, etc)), and I've nearly cut off a finger once and then cooked for lunch (wrapped in a shit-ton of bandages, but still).

High end restaurants are where you'll most likely get sweat, and maybe even something that was dropped on the ground. With all the fancy plate setups, somebody's hands are all over your food, and many times more than one person. They don't tend to look at dropped food like cheaper restaurants might; it just fell, no big deal.

The worst is chow trucks though. Only did this for a short time, and oh the nasty'ness of it all. I'd rather starve than buy something from a food truck.

 

[ElFenix]

hats are mostly for hair, afaik


way back in the day, most bakers worked shirtless because it was so hot. those guys were sweaty. and probably hairy. mmmm.

 

[BladeVenom]

The nicer the restaurant, the more sweat and spit that's in your food.

 

[Atomic Playboy]

Somehow I think that cooking competition shows where participants are given a specific challenge and time limit aren't indicative of typical real world restaurant kitchens.

 

[alkemyst]

OP, probably about half as much as the 'surgeons' you work with.

 

[darkxshade]

Your meal won't taste as good if they're not pouring their sweat into the food they make for you.

 

[WelshBloke]

The posher the restaurant the more people have handled your food.

 

[KeithTalent]

The posher the restaurant the more people have handled your food.

Yep, we were at Atera in NYC and you essentially sit in the kitchen where about 9 different people handle one part or another of each plate. Was very clean though.

KT

 

[ImpulsE69]

Your meal won't taste as good if they're not pouring their sweat into the food they make for you.

It's not sweat. It's a liquid salt alternative.

 

[Murloc]

meh it's all cooked.

 

[Markbnj]

You don't go through life worrying about this stuff. Trust me, you just don't.

 

[MagnusTheBrewer]

You must be worthy of my sweat.

 

[OBLAMA2009]

The nicer the restaurant, the more sweat and spit that's in your food.

yeah id be more worried about saliva/herpes/hiv in your food. chefs always taste the food with the stirring spoon to check if it needs more seasoning

 

[raasco]

meh it's all cooked.

My thoughts exactly.

 

[slugg]

Dat salt tho.

 

[ImpulsE69]

Honestly...as stated its cooked. The worst I've had is finding (read biting down on) rocks in my food. Not small rocks but gravel.

What made it worse was when I told the waitress, she said exasperated "NOT AGAIN"

 

[JEDIYoda]

I've worked from McDonalds to upper class restaurants and can answer this.

Fast food type joints - good neighborhood you are looking at possible sweat in your food during very busy times; bad neighborhood it could be spit to things I don't want to discuss.

Regular restaurants like Friday's, sweat is possible during busy times, but also a chance to get blood, especially if you eat during busy lunches (often lunch cooks do prep early (chopping, slicing, etc)), and I've nearly cut off a finger once and then cooked for lunch (wrapped in a shit-ton of bandages, but still).

High end restaurants are where you'll most likely get sweat, and maybe even something that was dropped on the ground. With all the fancy plate setups, somebody's hands are all over your food, and many times more than one person. They don't tend to look at dropped food like cheaper restaurants might; it just fell, no big deal.

The worst is chow trucks though. Only did this for a short time, and oh the nasty'ness of it all. I'd rather starve than buy something from a food truck.

You must not have worked at any quality restaurants! What your saying is pure garbage concerning high emd restauramts....you probably consider Popeye`s chicken a high end restaurant!

 

[JEDIYoda]

yeah id be more worried about saliva/herpes/hiv in your food. chefs always taste the food with the stirring spoon to check if it needs more seasoning

and they always use a clean spoon the next time....sorry to pop your bubble but they do not continue to use the same spoon!