FatWallet

When a contestant is eliminated on the television show Top Chef, they're told to pack their knives when they leave. Do top chef's carry around their own knives from restaurant to restaurant?

My first job was at a company-operated Taco Bell. I worked there for about 1 1/2 years, and did just about everything (made the food (top chef), cleaned, ordered supplies, took inventory, worked the counter, counted the cash, etc.). I knew the whole restaurant operation (a Top Chef qualification), although the plurality (if not the majority) of my work was chef, preparing thousands of meals during the time I was there. Taco Bell supplied their own knives, so top chefs were never burdened with the expense of bringing their own.

Being Top Chef, I was complimented of my cooking in the unique way only Taco Bell customers do. Once I was standing at the counter and realized a satisfied customer had to share his delicious food with me. I saw him holding his burrito ready to throw it at me. I quickly ducked as he missed me and the burrito splattered on the wall behind me.

On numerous occasions customers complimented the chef, saying the food tasted like a POS. So many times customers said our food tasted like a POS, that I felt that Taco Bell should include POS on the menu. Being that POS has to be many of our customers favorite food, since they always compared ours to that, sales would obviously go up if we sold POS too.

In the time I was there, I know of not one customer that perished from what they ate at Taco Bell. If a customer did perish, the doctors probably couldn't pinpoint the cause of death, so Taco Bell's superior food never was suspect. Many customers never did come back. All I could determine was they moved out of the area, not because the food wasn't good or they died.

My stint as top chef at Taco Bell was short, as they let me go. I eventually finished college and moved on to other career options.

Chef Pierre Burgerwars

Iron Chef Morimoto carries his own set of knives and they are expensive! /bump for idohair/

burgerwars said:When a contestant is eliminated on the television show Top Chef, they're told to pack their knives when they leave. Do top chef's carry around their own knives from restaurant to restaurant?

My first job was at a company-operated Taco Bell. I worked there for about 1 1/2 years, and did just about everything (made the food (top chef), cleaned, ordered supplies, took inventory, worked the counter, counted the cash, etc.). I knew the whole restaurant operation (a Top Chef qualification), although the plurality (if not the majority) of my work was chef, preparing thousands of meals during the time I was there. Taco Bell supplied their own knives, so top chefs were never burdened with the expense of bringing their own.

Being Top Chef, I was complimented of my cooking in the unique way only Taco Bell customers do. Once I was standing at the counter and realized a satisfied customer had to share his delicious food with me. I saw him holding his burrito ready to throw it at me. I quickly ducked as he missed me and the burrito splattered on the wall behind me.

On numerous occasions customers complimented the chef, saying the food tasted like a POS. So many times customers said our food tasted like a POS, that I felt that Taco Bell should include POS on the menu. Being that POS has to be many of our customers favorite food, since they always compared ours to that, sales would obviously go up if we sold POS too.

In the time I was there, I know of not one customer that perished from what they ate at Taco Bell. If a customer did perish, the doctors probably couldn't pinpoint the cause of death, so Taco Bell's superior food never was suspect. Many customers never did come back. All I could determine is they moved out of the area, not because the food wasn't good or they died.

My stint as top chef at Taco Bell was short, as they let me go. I eventually finished college and moved on to other career options.

Chef Pierre Burgerwars

A you serious? I worked at a Taco Bell too and my job was a COOK. What you described sounds like a managerial position at a fast food restaurant. That's giving you the benefit of the doubt or else I would call you a cook + cashier. We didn't use knives, we used scissors or box cutters since all the food were packaged so all you have to do is put them together. Also, what you describes sound like you intentionally provided your customers with bad food or real sh!t since what you described never happened to me (at least during the hours that I worked).

Hubby is a chef and he has his own set of knives. The school that he teaches at gives the students their own set of knives which is included in the tuition.

Yep, I worked at a Taco Bell while in high school. I was but a lowly front desk operations person and food to car service lady sometimes. I think we were an awesome location as we constantly ran out of beef and had to turn away customers for one or two days until the "truck" arrived. Happy customers would leave us with colorful words. I was never given the privilege to operate box cutters... or have my own knives. Woe is me and lucky you.