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Food poisoning at Fat Duck

post #1 of 37
3/8/09 at 3:28pm
Thread Starter 
Don't know if anyone saw this...

http://www.cnn.com/2009/WORLD/europe...ref=newssearch

But o my god, is old Hesty in some shit.
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post #2 of 37
3/8/09 at 3:32pm
Wow, had not heard about this yet. Thanks for posting.
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post #3 of 37
3/8/09 at 4:03pm
Oh man. This is bad, bad, bad.
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post #4 of 37
3/9/09 at 2:04am
wow. a chef's worst nightmare.
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post #5 of 37
3/9/09 at 2:28am
^No, that's Ramsey.
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post #6 of 37
3/9/09 at 3:34am
Four hundred cases? How does every single one of those dishes give food poisoning? This must some sort of massive preservation screw-up, like a fridge that turned itself off for 24h.
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post #7 of 37
3/9/09 at 3:46am
Quote:
Originally Posted by holymadness View Post
Four hundred cases? How does every single one of those dishes give food poisoning? This must some sort of massive preservation screw-up, like a fridge that turned itself off for 24h.

I have the same question. How could there be so many cases since January? Sounds like a good time to start a conspiracy theory about sabotage!
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post #8 of 37
3/9/09 at 3:47am
Quote:
Originally Posted by holymadness View Post
Four hundred cases? How does every single one of those dishes give food poisoning? This must some sort of massive preservation screw-up, like a fridge that turned itself off for 24h.

400 cases going back to January. They didn't all get sick at once.
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post #9 of 37
3/9/09 at 3:50am
True, but it does say that last week, 'a number of people' reported becoming ill. Hard to say what that number might be. Maybe they all had the same dish, who knows?
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post #10 of 37
3/9/09 at 4:09am
Quote:
Originally Posted by holymadness View Post
Four hundred cases? How does every single one of those dishes give food poisoning? This must some sort of massive preservation screw-up, like a fridge that turned itself off for 24h.

maybe its poor/ineffective technique? I don't know what style he cooks in, but some of these new molecular gastronomy techniques make me wonder some times. is he a more traditional cook or does he "take risks"?
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post #11 of 37
3/9/09 at 5:13am
maybe its the water?
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post #12 of 37
3/9/09 at 5:17am
salmonella in the ice machine?
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post #13 of 37
3/9/09 at 8:03am
This is bad.

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A bit of a side track but where I live there's a place with 1 star in Guide Michelin and due to the financial situation the owner and chef didn't feel that he could maintain the same high prices and therefore needed to cut down on the quality of his food. He actually called Guide Michelin and told them that the couldn't keep his star due to the above mentioned reasons and said that after raising the prices again (and quality), which he eventually will, he would do everything in his power to earn the star again.

That's what I call honor and I don't think many would have done the same, kudos to him.
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post #14 of 37
3/9/09 at 9:16am
Quote:
Originally Posted by Patrician View Post


A bit of a side track but where I live there's a place with 1 star in Guide Michelin and due to the financial situation the owner and chef didn't feel that he could maintain the same high prices and therefore needed to cut down on the quality of his food. He actually called Guide Michelin and told them that the couldn't keep his star due to the above mentioned reasons and said that after raising the prices again (and quality), which he eventually will, he would do everything in his power to earn the star again.

That's what I call honor and I don't think many would have done the same, kudos to him.


+1
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post #15 of 37
3/9/09 at 9:26am
Quote:
Originally Posted by Patrician View Post
This is bad.

--------------------

A bit of a side track but where I live there's a place with 1 star in Guide Michelin and due to the financial situation the owner and chef didn't feel that he could maintain the same high prices and therefore needed to cut down on the quality of his food. He actually called Guide Michelin and told them that the couldn't keep his star due to the above mentioned reasons and said that after raising the prices again (and quality), which he eventually will, he would do everything in his power to earn the star again.

That's what I call honor and I don't think many would have done the same, kudos to him.

michelin stars are serious business for chefs... I recall one french chef committing suicide after losing a star...
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