mmmpie136

Then they're shit cooks. I worked as a cook at KFC for four years while at university in the UK, and that shit is deplorable. If you only bread them once they look anemic and skinny in comparison to the double breaded one's. Likewise with the zinger flour - in which EVERYTHING is double bredded. It doesn't get all fluffy otherwise.

Don't get me wrong though - I knew people that cut corners, but not on anything that would compromise the food (at least not in front of me).

Also Fuck scrubbing 2 x 60L and 4x 40L Henny Penny deep fryers. So goddamn hot and miserable at the end of a shift!

I'm guessing you've worked mostly as a quarterback and cashier?

Yeah, there was this one bruteish woman (who always threatened to break people's kneecaps), who couldn't cook anything right. The other end was BROW (the cook with the greatest monobrow in the world - a giant black caterpillar appeared to have crawled onto his face and decided it was comfortable and stayed there). He was brilliant, and taught me how to do things properly. How to properly clean the valves and how to stop the older machine from whistling when an 8 head was on!

You'll have still cleaned out the chips frier at some point though (i'd consider that worse than the big ones).

Best of luck to ya mate

From my wife:

What a wonderful thing to do! I live in Lancaster UK and have a degree in Travel & Tourism, part of which includes Destination Management (creating tours and holidays for people in the city you live in but they don't).

I am currently planning a treasure hunt for my best friend in Oregon (where I am from), so I'd love to have a chat with you.

On a related note (and I am entirely serious here), would you ever consider bringing on associates in other countries? This is more or less a dream job for me.

I worked as a cook for 4 years (2008-2012) and we used to get a £4.50 every shift that was over 4 hours long for our break. That's basically any burger meal, though I always preferred to make a wrap and stick hash browns, chips and allsorts in it - good times!

Apparently they've done away with this now in some places, bit of a shame.

There's two types of flour used at KFC in the kitchens - Original recipe and the zinger stuff. There's a 1Kg bag of salt added to each of them (at least 5 years ago when i worked there.

Salt was never added to the fries. When I was being trained, it was claimed this made them better/healthier than other chains like McD's since the customer could add their own salt, and it would end up being less than other places