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  7. 99% of people don't realize that all these Italian pasta dishes we're used to are solely made as quick restaurant dishes. Piccatta, Marsala, Alfredo, etc. are all made to be cooked in 5 minutes in a restaurant.

  13. As a line cook with over 10 years of experience in 5 different restaurants, currently at Grand Lux Cafe, I’ve learned that customers are always happier when food comes out quickly. Chicken doesn't degrade in taste when held properly, especially when it's marinated. It's easy to hold, or you can cook it ahead of time and bring the temperature down safely. This process is called par-cooking. As long as you cool the chicken quickly and keep it within safe temperature and time limits, we can safely reheat it later without the risk of bacterial growth.

  15. The fact that people don't understand how restaurants actually work amazes me sometimes.

    Those who work in the industry dont usually complain like the keyboard warriors on the Internet.

    If you work in restaurants especially BOH you know

  23. Just to be clear, most of the chain restaurants you eat in the chicken comes in pre-cooked and is then heated. In fact a lot of the food comes precooked and is just warmed up and plates.

    This reduces a restaurants liability for any potential food poisoning that may occur.

    This is a much better way to do it in terms of quality of the product that will be delivered to the customer.

    Anyone moaning about this just doesn’t understand how the industry works.

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