Tagged: dishwashing

25 Aug

8 Comments

New Favorite Thing in the Kitchen

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You may be thinking, why is Dawn blogging about a dishcloth? Well, I am always on the hunt for things that make my life a bit better, easier and/or cleaner in the kitchen and recently I found something that does just that. Dishcloths here at Rouxbe are one of the most used things in the kitchen. They are being washed and/or bleached on a daily basis and we go through tons of them.

Dish-Cloth

This new dishcloth that I just discovered is super strong and durable, yet surprisingly soft. It is also much more absorbent than regular cotton dishcloths. It is made from 8 layers of 100% natural rayon viscose, which apparently is some sort of wood pulp fiber (a renewable resource). Oh ya…I also wanted to mention that the big selling feature of this dishcloth is the fact that it is not supposed to SMELL – you know how dishcloths can get  that sort of “eew-gross-smell” to them even only after a day or so (I will let you know if this is not the case, but so far so good).

I have no reason to promote this dishcloth, it wasn’t a gift from the company or anything (I paid $2.99 CDN, at The Gourmet Warehouse and I don’t even get a professional discount).  I just wanted to share my find with anyone else who wishes there were better dishcloths out there.

Happy Cleaning!

dawn

20 Jul

3 Comments

The Art of Dishwashing

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Dishwashing, in my mind, is a profession. I find the words “dishpig” and “dishpit” insulting. Show me a chef that at one time dishwashed, did it well, and still gets his/her elbows in the sink, and I’ll show you a chef who takes good care of the house – the business, the budget, the food, and the people. Even Fernand Point pointed demanded all his cooks treat the dishwasher with the same respect one naturally gives the chef. I have worked for restaurant owners who protected their dishwasher above the chef. In fact, it is very common for the (good) dishwasher to be the most senior employee of any fine kitchen.

At our Academy, we teach and enforce the skills and discipline of cleaning. There are two types of students (or people, I figure): those that respect the discipline of cleanliness as part of the art of cooking, and those that see it as a nuisance, would rather let it slide and be taken care of by others. The latter, without exception (I figure), will eventually throw in the towel or one day be forced to do so.

Excellent cleaning skills requires excellent choreography, good hand skills, speed, hard workd, eyes and ears working at their highest efficiency, and respect. In other words, the same skills and qualities to become an excellent cook. A dishwasher is connected to the heart of a business like no other employee. More than the head waiter, even the chef, the dishwasher can tell you what’s good to eat on the menu. More than the owner, the front manager, or chef, the dishwasher can tell you which workers are worth their weight and which are not. More than the owner, accountant, manager, or chef, the dishwasher can tell you from having to scrape all the physical evidence if the business if going down the tubes.

I know many high profile chefs that when reading a resume will immediately give priority to ones that have dishwashing in their “work experience” list. In fact, I can’t think of anything on a resume which should impress an employer more – of any field -than a stint at one time as a dishwasher.

Tony Minichiello

Culinary Instructor (and cleans his own)

Northwest Culinary Academy of Vancouver