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Tuesday, February 1, 2011

“Foodservice Career Notes, Part VI: Chef Stinkbug continues this Popular Category by discussing one of the more Important Aspects of the Professional Restaurant Chef: Sanitation and Hygiene!” by Chef Stinkbug

Our sixth offering by SAVOY BROWN is their seventh album, “Street Corner Talking,” which came out in 1971 and found lead guitarist Kim Simmonds with a new band: Dave Walker on vocals, Paul Raymond on keyboards & vocals, Andy Sylvester on bass, and Dave Bidwell on drums. The sound was an exciting new direction and this album reached #75 on the U. S. Charts.   This is a great album and you can buy it by using the convenient link posted above and going directly to Amazon.com and purchasing it. 






Here is the countdown to December 21, 2012: from today, we have 679 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!






Chef Stinkbug

END Commentary 02-02-2011

Copyright © 2011 by MHB Productions

Word Count: 6,104.





Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, February 02, 2011 by Chef Stinkbug



Foodservice Career Notes, Part VI: Chef Stinkbug continues this Popular Category by discussing one of the more Important Aspects of the Professional Restaurant Chef: Sanitation and Hygiene!” by Chef Stinkbug

Bakersfield, CA, 02-02-2011 W:  Sanitation in the kitchen, whether it be at home in your personal kitchen or in a professional setting is of the utmost importance nowadays. The more people that go out to eat as an everyday part of their lives do not realize the trust that they take for granted regarding the person who prepares their food.

At any given time, people in the professional workplace can be nursing burns or cuts back to health without the proper bandaging or the use of sterile latex gloves, which can provide any number of diseases ranging from salmonella to hepatitis and from streptococcus to shigellosis.

     Besides the transmittal of infectious diseases, we hope that the person with long hair or an unkempt beard who is preparing our food has the proper restraints in place or the girl with the lovely nails is not allowing them to break off in our food. We put our entire lives in the hands of others when we eat out, as you soon shall see.

     I remember back in the day no more than 20 years ago or so; we were still smoking in the kitchen. I remember while working at Stockdale, I always had a cigarette going somewhere in the kitchen. While I may not have smoked it directly over the food, it was, however, still within easy reach especially on those nights when they were really slamming us. Granted, you may say, that is not such a big deal but I remember the decade before when I first started cooking under Chef Bob.  His sous chef, a person named Bill Chester (who had the filthiest apron that anyone had ever seen and they say that you could see everything he cooked that day just by analyzing the stains on it) would smoke directly over the various bubbling pots on the stove. His chain-dangled one cigarette after another as he worked all day. It’s amazing but it was true of the times, even though the Seventies are only 40 years ago, that we were not more careful then than we had been in all the decades prior. There’s no telling how much alien material we’ve ingested in our lives but to tell you the truth, I’d rather not think about it.

     In the Eighties, while working at Stockdale, I contracted my first bout of salmonella food poisoning and let me tell you, I’m thankful that I am alive today to write this book because back then when I was in the throes of that awful disease, I was praying for death. You see, back in those days, I considered myself to be a real iron man. I lifted weights, worked out on a heavy bag, played basketball and walked a couple of miles a day at least. I also rode a 10-speed bicycle and did calisthenics until I couldn’t see straight. Moreover, to top it all off, I was an ova-lac vegetarian for three years.

     Now I prided myself on my bodily condition and although I ingested a lot of Sanorex, (Mazidol)[i] prescribed to me by my doctor in order to give me energy, I otherwise considered myself to be a prime physical specimen.  I could work 12-16 hours in the kitchen on any given day. Therefore, I ate like the Adonis’s of the time, everything natural and everything in the rawest of forms as possible.

     Therefore, I looked at eggs. You remember in the original Rocky movie how Sylvester Stallone was gulping down raw eggs. Yeah, I thought that was cool and would benefit me also. I began throwing a half dozen or so into the blender and began making these weird concoctions when I combined them with raw vegetables.

Upon completing one of these frothy, natural drinks, I’d feel like I was doing my body well. Well, one night I found out that, I wasn’t exempt from getting ill, that I was really putting my life in danger due to the idiotic things I had been doing, because I got violently ill.

     I was going home about 11 p.m. when I noticed that my insides, especially my intestines, were not feeling very well.

I didn’t think too much about it because I was tired and wanted to go home and get to bed. I arrived there and still feeling not very well, jumped into the shower and was determined to sleep it off. I only had to work Sunday and then, I’d be off on Monday.

     Somewhere around 1 a.m., I awoke straight out of bed- my insides were in a tremendous amount of pain and my head was whirling out of control. I jumped up because I felt the contents of my stomach surging upward while my bowels were intent on expelling everything inside. I no sooner got on the toilet than everything roared out from both ends did. I sat there, in terrible pain, unable to wipe and unable to set the trash can back on the floor because again, it poured out from both ends.

     I thought, oh, my God, have I contracted the flu? I speculated that must be it because I was late in getting my flu shot, something I hadn’t missed in the past twelve years. I thought that I must really be vulnerable to it because of my tardiness so all I could do now was to wait for it to subside.

     When the initial attack concluded, I struggled off the can and sank to the floor- there was no use going back to bed. I lied on the bathroom rugs in total agony, only arising to get up to position myself on the toilet when the need arose which was often and let it come out of both ends. I remember as I lie on the floor clutching the base of the toilet bowl the old comedy routine about “Mr. Toilet”, by Bill Cosby, about the wretch with the hangover praying for death- Lord, please let me die! God, all I wanted to do was to do was to be released from this agony...

     Ex-wife #2 finally showed some concern by the time she got up in the morning to take me to the hospital when the eruptions out of my body subsided enough and there was no danger of me soiling the car (albeit I sat on a plastic trash bag and had a trash can in front of my face). We arrived there and although I felt I was dying, I had to wait as more seriously ill-or-injured people went in ahead of me.

     Finally, they took me in but again, I had to wait. When the doctor did come in, he subjected me to some humiliating tests while I lie on the exam table in great pain. Finally, when all of the tests came back, he told me that I had contracted salmonella food poisoning and all I could do was to let it run its course. He did, however, give me something for the pain—one shot into each cheek with Demerol, which soon put me on cloud 9. The funny thing was is that I was out of it by the time the med started working but the injection sites hurt which I knew was a bad sign- when the illness subsided and the med wore off hours later, my butt was sore and remained that way for two days more!

     The lesson I learned then was that my food safety techniques were a little bit off or I never would have gotten into that situation. No more raw eggs, no more raw oysters, no more raw anything until I went to Maui because eating raw fish there is a given- but they get it fresh from the ocean everyday and the people there are more experienced at handling it than they are on the mainland. Nevertheless, once I returned to Washington State, NO MORE RAW ANYTHING!

     Salmonella is about the worst food poisoning that one can imagine outside of botulism, which is completely different thing- botulism, comes about from improperly canned or bottled items. We are taught never to buy a dented or bulging can but grandma can whack the entire family by not following the proper safeguards when she bottles her famed salsa. I don’t care, grams might be the best, but I’ll buy mine at the store, thank you.

     However, let us go back to salmonella; it basically comes to us from poultry and improper food handling techniques. It is known that all fowl carry it in their insides and they pass it to us through the laying of eggs and through improper cooking. It is to be expected that all eggs have it on the outside of their shells, which is why one should really rinse them off before cracking them open. Furthermore, never use a cracked egg because if it had salmonella on it, the disease has gone inside and is reproducing itself at a mad frenzy. I don’t care if they’re the last two in the house, DON’T USE THEM!

     As for the poultry themselves, whatever kind of bird they are, they must be cooked to doneness, which is 165 F on a meat thermometer. Never settle for a bird that shows the least amount of blood in it, cook it all the way, if you’re at home or send it back to the kitchen if you’re dining out. The risk of getting ill is not worth being impolite over.

     I learned an interesting fact the other day that really opened my eyes- vegetarians get salmonella more than meat-eaters and that’s because they don’t associate food-borne illness with their vegetables and their fruits but that is entirely un-true! After having sat through a mandatory, eight-hour class in order to get my Safe-Serve health card so that I could play my trade, I learned some interesting things. According to the professional from the KCHD who was teaching us that day, the bathroom habits of the workers in the field are really BAD!

     He said that on occasion, they have to go out to the fields to inspect the port-potties which on one occasion caused him to became alarmed enough to swear off of salads forever. He noticed a man squatting on the dirt, defecating, and only forty feet or so from a portable john. The inspector from the health department asked the man in Spanish, “hey, why aren’t you inside the can?” to which the man answered, “I don’t like them” without giving any reason. The health department man was totally rattled on this one and said that you can never take for granted the cleanliness of the food from the field, that one has to look at it like its infected or tainted. “And,” he added, “that’s just produce from the United States of America- imagine what the stuff that comes from outside of  our borders is like, well, you can’t imagine, every form of filth, human waste for fertilizer and insecticides like DDT that are banned here but are used there; nope, no more produce for me!”

     Therefore, one cannot be too careful about the produce that’s they brought home- everything must be washed as thoroughly as possible, you just can’t take for granted that it’s in the best of condition, not when your life and the lives of your family or your customers are at stake. It is up to you to utilize the very best forms of sanitation that you can in order to provide un-tainted food.

     Other diseases like Staphylococcus and Streptococcus are passed through food by infected workers or household members. When we’re out, all we can do is hope that the chef sent the infected worker home or if we are in our own home that we don’t let mom cook if she’s sick or has an infected cut or sore on a hand. These diseases can be controlled by proper hand washing techniques, which require us to wash our hands with hot water, lather up and rinse off every time we use the bathroom or go into the kitchen to cook. Illnesses such as these are basically transmitted to us by those who have improperly washed their hands or whom have a strep throat.

     The sad thing is, is that in the professional arena of restaurant work is that the chef generally needs every man who’s scheduled to work to come in. If an infected worker calls in sick, that’s one thing but if he or she shows up, the chef is generally loath to see him or her go home. If the worker has an open sore or burn on his or her hands, that can be safeguarded by the use of latex gloves but it is as much up to the worker as it is to the chef to make sure that everyone obeys the health code. The last thing that any restaurant wants is to be faced with a lawsuit.

     Now, let me tell you another “war story”: not long ago in Bakersfield, a well-known chain had a worker who was infected with the Hepatitis A virus. This again is something that can easily be controlled through proper hand washing after going to the bathroom. It is primarily caused by the hands coming into contact with feces for which there is no excuse. Now this person was the salad person, so the food she sent out was not cooked. The virus was spread through the salads to a large number of guests whom became ill with it. The Kern County Health Department was called in to investigate and the trail led back to her. It was eventually taken care of by the chain by either providing treatment to those who had exhibited the symptoms or by vaccinating several hundred more that were duly concerned. I tell you, when there is an outbreak of food poisoning in the community how FAST word travels through the grapevine!

     Therefore, I can’t stress how much hand washing is of the greatest importance. Clean your hands, keep your nails short, and always wash in between handling different foods. Take care of the fruits and vegetables that are on your menu first by washing them and getting them ready (mis en place) and then proceed to the meat. Never use a knife that has come into contact with any form of meat or seafood and then use it to cut the salad or fruit display without thoroughly sanitizing it first (more on this in a little bit). This idea is in the professional kitchen is known as cross-contamination. Cross-contamination is the transference of potential food-borne illness through the use of the same knives,       cutting boards, or equipment to do different preparations.

     An example of this would be, say at work on preparing fried chicken for dinner. You use the knife that you’ve just used in breaking down the fryer to cut the salad without sanitizing it first and thereby allowing the possibility of a food-borne illness to cross over from the raw meat and into the greens. Sure, you’ve washed the lettuces really well and were letting them dry off on your counter-top but by using the same knife without washing and cleansing it first to pass salmonella from the raw chicken  over to the greens.

     You cook the chicken to perfection in the fryer, until it reads 165 F on a stem thermometer. You serve the chicken just like a pro at the table with fresh gravy and mashed potatoes, and with buttered peas and your tossed green salad. Dinner is great and everybody loves it but within a span of 8-24 hours, everyone has come down with a violent illness. Having cooked the chicken as well as you did and having allowed it to reach the proper temperature, you can’t imagine what went wrong. You’re completely puzzled as you lie in pain on the floor.

     Well, you didn’t take care of one thing; you didn’t see the possibility of the salad being the culprit because, after all, it’s only raw vegetable products. However, it was what got you and everyone else ill because you didn’t wash the knife after cutting up the chicken but instead went directly to the salad.

     A lot of this is just common sense; all you have to do is to put on your thinking cap. Do not cut meats or fish on the same board and don’t use that board without sanitizing it first to cut the vegetables and fruits. Never cut-up cooked leftover meats on the same board that you used to cut up raw ones as the cooked ones can become tainted by being re-introduced to their raw selves. Everything has to be done in an orderly and mannerly way- people’s lives are at stake here, especially the old and infirm, the young kids and the babies. In addition, if you work in a professional environment, lawsuits are also a risk as is job-termination and a bad recommendation from your bosses. No one wants to be saddled with the reputation of having caused a food-borne illness outbreak; try getting a job in the same town if you’re responsible for one and you’ll see what I mean.

     There are other illnesses caused by microorganisms but we won’t go into detail on them here. What I need to tell you about next is what we call “The Danger Zone” in the industry, which relates to temperature. When you’re either cooling or reheating food, the danger zone is between 40 F (7 C) and 140 F (60 C).

That is, that between those two temperatures is when food has the greatest chance to go bad. You either have to cool leftover or prepared foods to the low point or below it as quickly as can be done or heat them up to or past the high mark as rapidly as possible, especially leftovers. Microorganisms thrive between those two outposts on the thermometer chart as they like warmth, moisture, oxygen and especially protein foods.

     Hot foods that are being cooled down need to be cooled right away. If you have a large quantity, you must break it down into smaller pans as fast as possible in order to cool them properly. Trying to cool off a large amount in a single pan invites contamination as the center will be the last to cool down unless you whisk it around frequently and will most likely spoil. The same can be said of reheating cold foods- cold foods need to be reheated to 165 F as fast as possible or they, too, run the risk of going bad. Over the years, I’ve seen many a line cook put his or her sauces or potatoes from the night before on the steam table just the way they are to reheat rather than into a sauce pan or into the oven in order to do it which is the safer and correct way. For one thing, the steam table isn’t designed to heat foods but rather to keep hot foods hot. You can put a pot of marinara sauce right out of the walk-in three hours before service time and it still won’t be heated through which raises the issue of food-borne illness, too.

     Let me tell you another story about another country club in Bakersfield that competed with us at Stockdale that almost did them in and all because of a stupid mistake. The “x-club” had a big prime rib dinner going on for some function so they had the meat upon racks in roasting pans. They par-cooked the ribs earlier in the day which they felt would make it easier in the day to finish them off to the proper doneness but they poured off the jus and let it sit out at room temperature on a hot Bakersfield summer afternoon.

     Later in the day, the ribs went back into the oven after having themselves been left out. While this was not the most critical of errors, it definitely wasn’t good either as the closer you can time the food to come out of the oven for service, so much the better. The chef de partie then proceeded to prepare the au jus with which to accompany the meat just as he did the horseradish. He took all of the drippings from the ribs, put them into a pot of hot water with beef base, and let the liquid heat up but he did not let it come to a boil!

     The au jus was transferred from the stove to the service area and the party was put out as planned. Au jus was ladled out across the rib slices as well as put in ramekins alongside it on the plate. The guests apparently enjoyed their dinner and high-praises were awarded the chef and crew.

     The following day, quite a few of the guests who had attended the two-hundred-plus function came down with a violent, flu-like illness. At first, people thought that they were the only ones who were sick but when they got in touch with their friends who had attended the same banquet the night before, they realized that the cause of their illness was food-related. Once these people called the Kern County Health Department, an investigation followed. The inspectors sent to the club determined that the cause was from the au jus- that the drippings and blood added to the water and beef base never came to a boil, which would have killed the bacteria although leaving it out all day on a hot afternoon wasn’t wise either. Some cook thought that he was going to make “killer” au jus, which is almost what he did.

     Therefore, you can imagine the many lawsuits filed after the club had its image sullied in the local newspaper. It set them back by 10 years at least through the loss of banquet-bookings and memberships. Nobody really wanted to be associated with the other club and they slipped into a decade-long decline.

     Now, let’s talk about freezing and defrosting, something just as important as cooling or heating. All items that need to be defrosted are best if they’re pulled out 2-3 days in advance and left in your refrigerator or walk-in. This is the best way to do it because it allows the food to defrost naturally. If food is rush-defrosted under running cold water, it tends to break down to some degree and to lose flavor. If it’s defrosted in the microwave, it comes out even less desirable due to toughness and the fact that it has already begun to cook on the inside.

     In order to institute this regimen, one has to be a careful meal-planner so that menus can be planned in advance. Otherwise, if you’re frantic homemaker with few hours to spare every day, you have to do it underneath cold running water in your sink. We have to do the same thing professionally if we don’t plan ahead as we sometimes don’t plan far enough ahead either. However, the best way is what I said; try to put the meat for your third day’s meal in the fridge and it’ll be ready for you. Oh, make sure you have a large enough pan around it to collect the juices and be sure they’re on the bottom shelf so they don’t drip out and cross-contaminate any foods on the bottom.

     Now, for the other side of the coin: anything you’re going to freeze should go into the freezer as soon as possible in as shallowest pans possible so they freeze all the way through quickly. I’ve known that in the professional kitchen, we sometimes have to pack things in like sardines and when we go back to the middle of the stack two days, later that stuff in the middle pans may still not be completely frozen. In these “pockets”, spoilage can occur as well. It is important that we avoid these things.

     I’ve talked about “sanitizing” knives, equipment, cutting boards and towels earlier in this chapter, which is what we’ll, do right now. There are several ways to do this, both at home and in the professional kitchen. At home, the best sanitizer is chlorine bleach. A capful into a gallon of water will provide protection for about thirty minutes or so. However, the more filth and dirt that you incorporate into it will break it down that much faster.

     Bleach is good though because you can keep a clean cloth in it and frequently wipe your cooking counters, boards and knives with it thereby keeping the danger of food poisoning from occurring. If you’re going to be working in the kitchen for a while, be sure to change the solution frequently, as it never hurts to be safe!

     As for you food service professionals, you have institutional chemicals at hand. If you have “quat” sanitizer, be sure to keep a bucket of it at all times on the line. This solution lasts much longer than bleach and unless you really dirty it, you may not have to change it no more than twice a day. Be sure to always keep your towels in it to clean counter space and knives and always dip your hands in it after handling any kind of meat or seafood so you’ll avoid cross-contaminating other foods.

     Now, let’s talk about proper refrigeration temperatures: your freezer should always be at zero F or lower and your refrigeration should never be warmer than 45 F. If it is, you need to call someone right away to look at your unit. Once the temperature begins to go above that temperature, your food will begin entering “the Danger Zone”. If the situation lasts longer than a day, you may need to evaluate your food- by this, I mean you may have to cook off meats and dump other perishables if they can’t be consumed right away.

     I find that it is always handy to have thermometers in your refrigerator and freezer so you can readily see that everything is working as it should. In the workplace, we’re required to have them as back up to the built-in ones on our equipment. They don’t cost very much and believe me, they very beneficial as they allow us to monitor our equipment on a regular basis.

     One word of advice- if your refrigeration goes out, open the door as little as possible in order to keep the temperature down. Food in the freezer normally won’t begin thawing until the second day if the door is un-opened. In addition, if the power is going to be out for a while, you can prolong the life of your food by putting ice packs on it. You can do this at home just as easily as we can do it at work but at least you don’t have the health inspector coming in and telling you to dispose of everything.

     One final word of caution for both food service professionals as well as for home cooks- never stores your chemicals close to your food- they need to be kept separately in a different place. When you’re through using them, put them away. This is why a good bagger in a supermarket always keeps them separate- if the chemical spills on to your food, no matter what it is, you have to throw it away- you cannot put the health of your family or customers at risk. People can become very ill and perhaps even die if their food becomes contaminated. Besides, in the professional kitchen, if a health inspection does occur, that is an immediate write-up. In fact, in many states it can bring costly fines onto the establishment and perhaps even get the guilty establishment’s name in the paper as it does here at home in Kern County.

     The Bakersfield Californian newspaper publishes a list every week of the people who either have passed the inspection or haven’t. Furthermore, it lists every violation and if you think that can’t harm business, you’re wrong. I remember one establishment out on Rosedale Highway had over 20 violations ranging from improper food-handling to refrigeration above the correct temperatures to chemicals out on work tables; I don’t know about you but this would keep me out of that place until I saw that it passed inspection the next time it was in the paper.

     So, in conclusion as this is not meant to be a definitive study on sanitation but only a quick reminder or a brief insight as to how one should operate in the kitchen, whether professionally or at home. We always have to remember that these are people we’re feeding whether or not they’re family or guests.

Their trust and their lives are in our hands. Now, let me conclude with a story that would be good caught on tape for one of those shows that expose the worst cooks in the world:

I remember back in 1975 or so, I was fry cooking for a fine establishment called “Freddie’s-Top-of-the-Hill”. They had a really nice fine-dining room with an exhibition broiler out front as well as a beautiful fishpond and waterfall stocked with some really wonderful-looking gold fish.

     The place had a really busy coffee shop that took care of a busy lunch crowd as well as bowlers from an adjoining bowling alley that had 32 lanes. They also had a large banquet capacity where we served parties of 300 or more on a regular basis as well as one of those really dark cocktail where if you didn’t want to be seen was a good place to go.

     Now the place was family-owned by a widow and her two sons. It was rumored that her husband, Freddie G., had been whacked (which he was on the doorstep of his own home) for not paying off gambling debts in Vegas. Anyhow, the story:

     We had an executive chef named Fred O. who more-or-less oversaw the daily operation of the kitchen but the eldest son, Chuck D., pretty much ran everything as he was the sous chef and family. We had an alcoholic named Fidel who was our pantry man (when he showed up) and a “yard man” (all-around worker) who helped us in the kitchen with odd jobs as the place was super busy.

     Well, the yardman (we’ll call him “R”) used to make our famous onion rings (a scratch preparation that was really a pain because we sold so many of them) as well as pan up our muffins so Chuck could bake them.

     Therefore, one day I’m fry cooking on the breakfast line, I happen to look up into the prep part of our kitchen, and I see “R” dishing up the muffin batter. Well, I notice something really wrong- in between every scoop of muffin batter into a baking cup, he’s licking the scoop!

     Now “R’s” an old man, nobody knows exactly how old he is but I almost do a double take because I see him do it again! I think, Oh My Lord! How many muffins have I ate that he’s made? It’s almost like the sheriff in the cult movie, Motel Hell, feels when he realizes what the sausage he’s been eating all these years and has bragged about to everybody within earshot realizes what they’ve been made out of.

     “Chuck!” I hiss, “Look, look at “R”, look!”

     Chuck looks up from what he’s doing and looks at me. I nod in the direction of “R” and he looks over and catches him in the act. He almost faints but when he’s pulled himself together, he shouts at “R”:

     “R”! What are you doing! Stop it right now!” he shouts.

     “R” looks up and is startled out of what he’s doing. He says, “What’s the matter, Mr. Chuck, what’s wrong?”

     Chuck begins to yell at him but “R” protests his innocence even though he’s been caught in the act. Chuck grabs him by the back of his coveralls and throws him through the door and out into the bowling alley. He’s so mad that he’s red in the face. “R”, gets the hell out of here, go on home! I’ll talk to you later when I’ve cooled down!”

     “R” looks bewildered but does as Chuck says. He’s worked for the family for years and they depend on him to do all of the dirty jobs but every time they let him help in the kitchen, he always does something wrong. Man, could I tell you one heck of a story about “R” cleaning Mama Jean’s fishpond!

     Another quick story is that when one goes to work in a professional kitchen as a busboy or dishwasher, their ideals are usually high; but the first time they see a cook drop a steak or lobster or something else on the floor and pick it back up and use it, those ideals are generally shattered. However, hey, you’d do the same thing at home, you wouldn’t throw away that New York steak or Australian lobster tail because of a little dirt, no, you’d pick it up, wash it off and continue doing whatever you were doing with it until you were done.

     These things do happen but one must be always careful to wash the product off. The only time we’d discard something is that if it was in a bowl that dropped and shattered on the floor, we’d have to discard it due to the possibility of the food being impregnated with broken glass. That definitely is one time we’d throw a product out and I’d recommend you to do the same.


As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

Today’s discussion is one of those all-time important ones as no longer can we or do we exist in a bubble, never figuring we will have an outbreak of foodborne illness, that it happens only to the other guy.  Sadly, most of us are going to experience some sort of problem at least once in our lives whether it’s us, our customers, or someone close to us.  I have seen places close their doors and go out of business due to a major problem left unattended.  Never put anything to chance, ALWAYS pay the highest regard to matters regarding sanitation and hygiene.  Trust me, I have seen some pretty bad things over the close of my life and wish it upon no one, not even my worst competitor.                                            

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by SAVOY BROWN and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!


American Bakers’ Association, ACF, CWC

This is a photo of me back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.

Stinkbug writes from OILDALE, CA.



The END Commentary for Wednesday, February 02, 2011 by Chef Stinkbug


Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.



Article created by Chef Stinkbug during the 1990s in Bakersfield, CA.

1) “ServSafe” Coursebook published by The National Restaurant Association Educational Foundation located at 250 South Wacker Drive, Suite 1400, Chicago, Illinois 60606-5834. Telephone #1-800-765-2122 or on the web at www.edfound.org

  2) “The New Professional Chef” Fifth Edition published by The Culinary Institute of America published by Van Nostrand Reinhold located at 115 Fifth Avenue, New York, New York 10003.




read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

This is -#00043, an original 20” x 30” oil painting by Beverly Carrick entitled, “Sunset Cove." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist!

Unnumbered Series II















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Stinkbug, SAVOY BROWN, Foodservice News, Culinary Arts, Foodservice Career Notes, Foodservice Discussion, Foodservice History, Restaurant Business, Elemental News of the Day, Sanitation,



Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.











Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!







The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!


In 2012, whom would you choose to be the next President of the United States?


President Barack Obama




Governor Rick Perry of Texas?




[i] (it’s a short term medication used for weight control and which should only be taken for about a month and no longer but which I used for at least six years because my doctors never said anything about it)
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