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Update: I saw a line cook in Chicago use a deli container of ice water to keep his station cool during a 12-hour pop-up.
Honestly, it was just a basic quart container filled with ice and water tucked under his cutting board, but he said it dropped the surface temp enough to keep his herbs from wilting, and now I'm wondering what other simple, cheap hacks you guys use to beat the heat on the line.
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garcia.tyler8d ago
Ever try putting a wet side towel in the freezer for a bit before your shift? I used to roll one up and lay it on the back of my neck when I was stuck at the grill on a brutal day... it's a small relief but it helps you keep going. Did that cook say if the ice water trick messed with his board at all, like making it warp or get slippery? I'd worry about water getting everywhere.
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harper6938d ago
But is it really that big a deal?
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emmawood8d ago
That ice water trick sounds like a great way to start a slip-and-slide in the kitchen.
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