Yes chef! All the chicken stock down the drain as requested 🫡
Yu
by zvx
36 Comments
yeroldfatdad
Yeah, I had a kid do that years ago. The owners son, no less. Needless to say, I wasn’t pleased.
StandByTheJAMs
I did it in my home kitchen once. Once.
garaks_tailor
I often think about the guy who posted a picture of soapy stock a few years ago. He was icing it down in the sink….then after he set into the ice he immediatly washed his hands over it
HeadForTheSHallows
i did this with weed oil once.
yes i was high when i strained it.
zvx
That’s broth you clown, you can tell because of the way it is
ShrimpusMcSquimbus
A friend of mine was working dish and accidentally threw out a duck demi that the sous had been working on for days and saving bones for, for months.
Past_Strength_5381
We told the prep cook to strain the bones out of our soon to be demi, yup he saved the bones for us.
bluestargreentree
Reminds me of the tragic day I went to strain my broth (at home) after simmering for hours, and forgot to put the bowl under the strainer
NarrowPhrase5999
Telling the KP to clean the fish before vac packing it –
“You mean with, like degreaser and stuff?” Poor kid
robertsij
This is a worse feeling than cutting the tips of your fingers off with the mandolin
Commercial-Reality-6
Training a cook at a coop kitchen years ago and the recipe called for making chicken broth by simmering it and then straining it and using that chicken in the soup. Before I could stop her she strained it right into the drain with a china cap. She later got the promotion I wanted.
mauie1337
Reminds me of the day I started my second sous chef position(same company) at a different restaurant. Cleaned and organized the fridge/freezers. Threw away some unlabeled products including a three year old starter for sourdough.
Shiiiiiiiii
Tmaccy
What is the second picture? I get what happened based on the other comments but I’m struggling to see why it was so clear to everyone else 😂
j-endsville
Big oof.
LunchboxDiablo
One night as service is winding down (I’m on deserts, waiting for the last handful of tables) the head chef tells the dishie ‘take the bucket dirty water from the walk-in and throw it down the sink.’ He means the bucket of water that catches all the condensation that comes off the cooling system coils.
Dishie goes and grabs a huge bucket of beef stock it had taken us all that day to make and just starts pouring. As I watched on I knew I should say something, but I literally froze in disbelief.
Head chef comes back and sees him still mid-pour and is like ‘WHAT THE FUCK ARE YOU DOING????’, he then looks at me standing there like a dickhead and he goes ‘and WHAT the FUCK are YOU DOING???’
electr1cbubba
This subreddit gives me war flashbacks twice a week, so glad I work in an office now lmao
wheelperson
Dude i just cooked some chicken on the stove top, and saved the stock for later use, about 2 tbsp. Send that my way 😭
Brief-Pair6391
Veal stock -30#bones sized batch 36+hrs 65yr old dishwasher no direction just please strain He did Said it was good but kind of bland as he’s picking at the solids Where is the stock ? Deer in headlights gaze returned
the_doughboy
Strain out the veggies and bones over the sink. Most have done it at least once. Muscle memory can be your weakness
Spare-Half796
This is why I don’t thaw anything in water unless it’s vacuum sealed
fortunebubble
chinga tu madre cabron. tu dices, drain the stock. i drain the stock.
scrotismgoiter
Hey! My former sous chef did that with 20 gallons of chicken foot stock for ramen for the coming week! He was high as fuck.
WowzerzzWow
Friend of mine was making this really beautiful jamon consommé. Worked for three days on it. He placed it on a slick and soapy surface and that shit went for a dive. I just remember how defeated he looked when the mop water glistened from crystal clear jamon consommé.
Nervous_Ad_6963
So..did you forget to put something below the strainer? 😂
NeedleworkerOwn4553
I love that you labeled this NSFW because it is indeed not safe for work. If someone did this to me after I spent hours and hours making stock, I would beat them senseless
lordjeebus
> Chef [Thomas Keller] once helped me make a very special blanquette de veau. He showed me how to break down a side of veal, down to cleaning the bones for the stock; he was adamant about using every bit of the animal. We meticulously rinsed and blanched the bones. After the third blanching, he left, and I accidentally dumped the cooking liquid down the drain. When Chef came back, he was upset that we’d lost this “golden” stock that we’d worked on for three days. But he didn’t yell. He put his hand on my shoulder and shook his head—kinda like, “We all make mistakes.” — [Grant Achatz, Alinea, Chicago](https://www.foodandwine.com/blogs/15-lessons-20-years-french-laundry)
MyOrdinaryShoes
When I was in culinary there was a kid that worked that prep station that would hold his phone in one hand and chop whatever with his other hand. This really should clued everyone in to his attention to detail, but for whatever reason, the first cook told him to strain the veal stock. It was only when he brought the strainer back over to us with all of the bones in it, having poured the stock down the drain, that everyone began to question whether he may have lied on his resume.
AjiChap
Fast forward a few months “why is this drain so slow? This has NEVER happened!”
Iamkracken
I have done this before. The look on my chefs face still haunts me.
mistrwzrd
Reminds me of the time I watched a prep cook squeeze out every key lime in the building.
Only to dump the whole freaking 15L on the floor. 🤦♂️
BobKattersCroc
When I was like, 15 in hospitality school a girl named Stephanie did this to me. We were working in pairs for an event the school was catering and I asked her to strain the stock.
That was almost 25 years ago and I have never and will never forget it.
Even the teacher just quietly said “Stephanie. What the fuck.”
My current staff even make jokes about it.
Hardstumpy
Been there done that.
15 years old working in the kitchen and the chef owner asked me to drain the veal stock.
Put a colander in the sink, poured it all in.
Returned to chef with a big bowl full of bones and mirepoix.
rghre
Happened to me last week.
heavysteve
Yuuup, veal stock, for a big dinner, in a small town where veal bones are impossible to get
WilliamDeckster
Only thing worse is dropping the spaghett
taint_odour
First month at a new job and as exec no job is beneath me so I clean a stupid amount of lobster bodies. I’m laughing because I did this as an apprentice and years later I’m still cleaning those fucking lobster bones. I check on the stock throughout service and go in the back to drain it when I see the cleaning crew happily scrubbing out my skillet. Seems they looked at it and wanted to help out the new chef by throwing away the stinky garbage.
36 Comments
Yeah, I had a kid do that years ago. The owners son, no less. Needless to say, I wasn’t pleased.
I did it in my home kitchen once. Once.
I often think about the guy who posted a picture of soapy stock a few years ago. He was icing it down in the sink….then after he set into the ice he immediatly washed his hands over it
i did this with weed oil once.
yes i was high when i strained it.
That’s broth you clown, you can tell because of the way it is
A friend of mine was working dish and accidentally threw out a duck demi that the sous had been working on for days and saving bones for, for months.
We told the prep cook to strain the bones out of our soon to be demi, yup he saved the bones for us.
Reminds me of the tragic day I went to strain my broth (at home) after simmering for hours, and forgot to put the bowl under the strainer
Telling the KP to clean the fish before vac packing it –
“You mean with, like degreaser and stuff?” Poor kid
This is a worse feeling than cutting the tips of your fingers off with the mandolin
Training a cook at a coop kitchen years ago and the recipe called for making chicken broth by simmering it and then straining it and using that chicken in the soup. Before I could stop her she strained it right into the drain with a china cap. She later got the promotion I wanted.
Reminds me of the day I started my second sous chef position(same company) at a different restaurant. Cleaned and organized the fridge/freezers. Threw away some unlabeled products including a three year old starter for sourdough.
Shiiiiiiiii
What is the second picture? I get what happened based on the other comments but I’m struggling to see why it was so clear to everyone else 😂
Big oof.
One night as service is winding down (I’m on deserts, waiting for the last handful of tables) the head chef tells the dishie ‘take the bucket dirty water from the walk-in and throw it down the sink.’ He means the bucket of water that catches all the condensation that comes off the cooling system coils.
Dishie goes and grabs a huge bucket of beef stock it had taken us all that day to make and just starts pouring. As I watched on I knew I should say something, but I literally froze in disbelief.
Head chef comes back and sees him still mid-pour and is like ‘WHAT THE FUCK ARE YOU DOING????’, he then looks at me standing there like a dickhead and he goes ‘and WHAT the FUCK are YOU DOING???’
This subreddit gives me war flashbacks twice a week, so glad I work in an office now lmao
Dude i just cooked some chicken on the stove top, and saved the stock for later use, about 2 tbsp. Send that my way 😭
Veal stock -30#bones sized batch 36+hrs 65yr old dishwasher no direction just please strain
He did
Said it was good but kind of bland as he’s picking at the solids
Where is the stock ?
Deer in headlights gaze returned
Strain out the veggies and bones over the sink. Most have done it at least once.
Muscle memory can be your weakness
This is why I don’t thaw anything in water unless it’s vacuum sealed
chinga tu madre cabron. tu dices, drain the stock. i drain the stock.
Hey! My former sous chef did that with 20 gallons of chicken foot stock for ramen for the coming week! He was high as fuck.
Friend of mine was making this really beautiful jamon consommé. Worked for three days on it. He placed it on a slick and soapy surface and that shit went for a dive. I just remember how defeated he looked when the mop water glistened from crystal clear jamon consommé.
So..did you forget to put something below the strainer? 😂
I love that you labeled this NSFW because it is indeed not safe for work. If someone did this to me after I spent hours and hours making stock, I would beat them senseless
> Chef [Thomas Keller] once helped me make a very special blanquette de veau. He showed me how to break down a side of veal, down to cleaning the bones for the stock; he was adamant about using every bit of the animal. We meticulously rinsed and blanched the bones. After the third blanching, he left, and I accidentally dumped the cooking liquid down the drain. When Chef came back, he was upset that we’d lost this “golden” stock that we’d worked on for three days. But he didn’t yell. He put his hand on my shoulder and shook his head—kinda like, “We all make mistakes.” — [Grant Achatz, Alinea, Chicago](https://www.foodandwine.com/blogs/15-lessons-20-years-french-laundry)
When I was in culinary there was a kid that worked that prep station that would hold his phone in one hand and chop whatever with his other hand. This really should clued everyone in to his attention to detail, but for whatever reason, the first cook told him to strain the veal stock. It was only when he brought the strainer back over to us with all of the bones in it, having poured the stock down the drain, that everyone began to question whether he may have lied on his resume.
Fast forward a few months “why is this drain so slow? This has NEVER happened!”
I have done this before. The look on my chefs face still haunts me.
Reminds me of the time I watched a prep cook squeeze out every key lime in the building.
Only to dump the whole freaking 15L on the floor. 🤦♂️
When I was like, 15 in hospitality school a girl named Stephanie did this to me. We were working in pairs for an event the school was catering and I asked her to strain the stock.
That was almost 25 years ago and I have never and will never forget it.
Even the teacher just quietly said “Stephanie. What the fuck.”
My current staff even make jokes about it.
Been there done that.
15 years old working in the kitchen and the chef owner asked me to drain the veal stock.
Put a colander in the sink, poured it all in.
Returned to chef with a big bowl full of bones and mirepoix.
Happened to me last week.
Yuuup, veal stock, for a big dinner, in a small town where veal bones are impossible to get
Only thing worse is dropping the spaghett
First month at a new job and as exec no job is beneath me so I clean a stupid amount of lobster bodies. I’m laughing because I did this as an apprentice and years later I’m still cleaning those fucking lobster bones.
I check on the stock throughout service and go in the back to drain it when I see the cleaning crew happily scrubbing out my skillet. Seems they looked at it and wanted to help out the new chef by throwing away the stinky garbage.