Chafing, How do you deal with it?
I worked as a Kitchen hand in two different kitchens, and figured the chafing was from the moisture, but now Im working as a cook/kitchen hand where I don't deal with Dishes at all, so this leads me to believe it must be a lot more common and is just from moving fast and being in a hot environment. So what things in the kitchen could I do so that chafing isn't such an annoying problem.
Posted Oct 11, 2012, 11:02 PM UTC
When you're on a catering run, make sure you have plenty of fuel canisters. Also, set up bain maries under your hotel pans so you're not heating the pans directly. The food could burn!
Ohhh, you!
sounds like an incredibly hard contraption to make
[deleted]