Marijuana Fuels a New Kitchen Culture

[Motorway to Roswell]

http://www.nytimes.com/2010/05/19/dinin ... ted=1&8dpc

EVEN preschool teachers unwind with a round of drinks now and then. But in professional kitchens, where the hours are long, the pace intense and the goal is to deliver pleasure, the need to blow off steam has long involved substances that are mind-altering and, often enough, illegal.

“Everybody smokes dope after work,” said Anthony Bourdain, the author and chef who made his name chronicling drugs and debauchery in professional kitchens. “People you would never imagine.”

So while it should not come as a surprise that some chefs get high, it’s less often noted that drug use in the kitchen can change the experience in the dining room.

Edit: Just to clarify, as what I copied and pasted doesn't give that much of a clue. The article isn't just saying "Some chefs smoke weed". It's mainly about the impact on dining culture and the food itself.

[Shae]

When I slaved away at maccies, I always had a joint after my shift...

[Motorway to Roswell]

Just to clarify, as what I copied and pasted doesn't give that much of a clue. The article isn't just saying "Some chefs smoke weed". It's mainly about the impact on dining culture and the food itself.

[tomm]

my dad is a chef. he smoked when he was younger.

he has been the head chef in a few places and found the majority of the staff right down to waiting and KPing: they all smoke weed. standard kitchen biz.

[helix]

Gonna be a chef.

[BLAHBLAHJAH]

Woooo

I used to work in an Italian restaurant and ganja was paramount

Worked their for a year or so, but had loads of mad stories (particularly from working quiet sunday nights doing all the preparation for the week)

A few cool memories linking grass n chefs:

Got a cutting of my first ever plant from the head chef
One time we had no rizlas so the head chef told me to get a frozen carrot and carve it into a pipe. Took about 30 minutes of precision work and smoked like a dream
Some dude's 21st birthday so people brought a big hash cake in... Ate fucking loads of it then had to drive to his for a party after work. Was way too mashed and started hallucinating frogs leaping all over the car then just fell asleep in it whilst parked up
Getting mashed and putting a fish head onto the boss's 'mercedes' little hood ornament, looked ace like some new fangled viking boat
Making a 4 tiered pizza

Anyone else worked in a restaurant/kitchen? Surprisingly chilled place to be!

[Fuzzy Dunlop]

I know more people who smoke than don't. Some really shouldn't smoke as it happens but yes... lots of people smerk derp.

[Lichee]

It's hard for me to judge considering everyone of my friends smokes. Me, the head chef and another chef in my kitchen all smoke a bifta after work. Working in a kitchen is just pure hard work.

[Fuzzy Dunlop]

It's hard for me to judge considering everyone of my friends smokes. Me, the head chef and another chef in my kitchen all smoke a bifta after work. Working in a kitchen is just pure hard work.

I work part time in a pub, I know two of the chefs there smoke and I suspect the dish washer does too. At least he has that look about him.

[isiahfire]

Anthony Bourdains boss, this http://www.amazon.co.uk/Kitchen-Confide ... 709&sr=1-1 is a really good read and so is 'A Cooks Tour'
On topic, every single chef i've ever met is hardcore as fuck.

[tomm]

Anyone else worked in a restaurant/kitchen? Surprisingly chilled place to be!

worked in my dads place on and off helping out for the past 10 or so years. i think it depends on the chef and the kitchen. my dad is a pretty manic guy. hes fairly eccentric and in the kitchen he loses the plot fairly easily so it always ends up in him being a screaming bag of fucking hatred for the 5 hours of service.

pleasant as fuck chap the minute his last table is dealt with though.

[nicenice]

Not surprising. Food and weed are a match made in heaven.

[Lichee]

Anyone else worked in a restaurant/kitchen? Surprisingly chilled place to be!

worked in my dads place on and off helping out for the past 10 or so years. i think it depends on the chef and the kitchen. my dad is a pretty manic guy. hes fairly eccentric and in the kitchen he loses the plot fairly easily so it always ends up in him being a screaming bag of fucking hatred for the 5 hours of service.

pleasant as fuck chap the minute his last table is dealt with though.

never met a chef whop isnt like that. I basically ignore the chef during service, i've worked there for about 2 years now since i was 15 so i know what i'm doing. funny when a new kid comes in and the chef tells them to do somethign so they do it and the chef shouts at them for doing it. Sometimes chefs just want someone to shout at during service.

[tomm]

first day on the job at 14 years old and my dad outlined his position: "when you work here you're not my son so fuck off and dont get in my way".

such is life in a kitchen environment...

[jazzamataz]

I'm not surprised one bit... when I get high, I will watch as many cooking programs as possible, and then
attempt to recreate what I've seen.

[Pada]

Actually a good read, did think it would be useless at first!

[snuff]

most of the chefs i know are total coke heads smashing down rails to give em energy to get through shifts...

[Motorway to Roswell]

i dunno if you lot just don't care or you haven't bothered to read the whole article.

It's not just the fact that chef's get high. It talks about things like the table layouts being plain and functional since they're making high quality stoner food and nobody wants to have to deal with all that shit on the table when they're stoned.

There's a bloke using a bong to flavour food too.

[cyberneticghost]

I love Anthony Bourdains show no reservations. It makes me sad that I no longer have the travel channel.

[tomm]

i've never had the travel channel. i scadge no reservations, bizarre foods and man v food online though. cant beat it.

i had never heard of the term "mystery meat" before any of these either. interesting, educational and fun! stoner television at its best really.