bigdaddybroiler: duck fat is not forgiving. Got this around 4 PM when my shitty kitchen towel stuck
bigdaddybroiler: duck fat is not forgiving. Got this around 4 PM when my shitty kitchen towel stuck to a hot pan handle and tipped the duck out, while I caught the duck before it hit the floor, I also caught all the hot af rendered duck fat. I mentioned it offhandedly so no one would worry, got into the shits at around 730 (6 ribeyes, 3 ducks, 6 veals, 1 porterhouse, 10 strip steaks, 5 fish, 1 chicken, 2 porchetta, and a jillion breads to toast all at the SAME FUCKIN TIME DUDE) Changed my bandage mid-push, chef saw this and flipped and made me sit in the office till he decided whether to send me to a doctor or back home early. Convinced him otherwise, broke the blisters into a waste basket, dressed and wrapped my shit up and got back to work. A year and a half ago I got something not nearly as bad (burnt my thumb on a hot handle) and burst into tears on the line. I didn’t cry this time, hurt like a bitch but I didn’t even curse. Instead, i got into busy Saturday mode and got my shit together. It’s funny really, to see how much I really changed during my time in the industry. I didn’t find what I was doing abnormal or extraordinary, there wasn’t any hero complex going on, it was like putting my safety on the line for my restaurant and my food was just an unspoken instinct in me, and others like me. It’s lovely to come to the realization that you must really love something if you keep basting after it burns you I smell like every burn gel ever -- source link
#tw burns#tw blisters#tw injury