Gloves

jonny.d.hunter

Just read the New Yorker article this week on Purell and hand sanitizers. There is a section that relates to why gloves tend to lead to professionals touching more things and seeing it as safe. I'm interested in why the Chef Step team uses gloves as often as they do in videos. I understand that gloves can lead to safer processes but maybe having some explanation when they are important to use and not important would be good. I'm particularly interested why in the vegetable compression video they use gloves to cut the watermelon and then they cut the finished product with no gloves on? Was this intentional.

michaelnatkin

Generally speaking, the health code for restaurants requires that gloves should be worn whenever you are handling a product that won't be further cooked before the customer eats it. Or, instead of gloves, you can use other tools such as tongs, wax sheets, etc that separate you from the food. You'll see this rule flagrantly ignored in sushi bars, however .