Burned 30 quarts of stock on a busy Saturday night

I was running the saute station at a 60-seat place in Portland when a prep cook set a stockpot on my back burner and walked away. It boiled dry and the roasted chicken bones turned into black carbon that ruined the whole kitchen's air for two hours. Has anyone found a foolproof way to keep prep cooks from hogging your burners?

2 comments

2 Comments

barnes.jamie9d ago

Question whether burnt stock is really worth getting this worked up over. A little smoke and a funky smell for a couple hours isn't exactly a kitchen disaster, you know? Sounds like a minor training moment more than a reason to hunt down a foolproof system.

the_sarah8d ago

Are people really this dramatic over some burnt soup?