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A sous chef in Kansas City told me to stop tasting with the same spoon, and now I can't decide if he was a genius or just paranoid
So about 4 months ago this sous chef at the spot I was working in Kansas City saw me double dip a tasting spoon into a sauce and pulled me aside. He said "you're gonna kill someone or at least get us shut down, get a second spoon or pour it in your hand." I was annoyed at first, felt like he was talking down to me over something tiny. But I switched to the pour-in-the-hand thing and honestly my station stays cleaner now, way less spoons piling up in the sink during a rush. Here's my problem though: half the cooks I know think this is overkill and that a quick double dip is fine if it's your own pot. Some say the health inspector won't even catch it, others act like you're a walking biohazard if you do it. I've been in kitchens 11 years and I'm still not sure which camp is right. So am I crazy for changing the way I've worked for a decade over one comment? What's the move on tasting spoons in your kitchen?
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