One of the most acclaimed and famous restaurants of the world (number two, I joust under the Catalan restaurant "el bulli" of chef Ferràn Adrìa), with three Michelin Stars, has been affected recently with a case of norovirus
Apparently, even the big ones can't be saved from the virus. Next, the history of a scientist who was visiting the town of this well-known restaurant:
“When I was in England in May I tried to get reservations at Heston Blumenthal's Fat Duck. Whether is was my profession or that it was actually busy, I do not know. However, now more than 500 diners who suffered food poisoning after eating at the Fat Duck restaurant have been offered a free meal.
A norovirus outbreak hit the Michelin-starred establishment in Berkshire for six weeks in January and February. Although the restaurant denied lapses in its food preparation, health investigators criticised its response in a recent report. During the norovirus outbreak, diners reported bouts of vomiting and diarrhoea.
In its report released earlier this month, the Health Protection Agency said the norovirus was probably introduced via shellfish. But it said the outbreak of food poisoning was worsened by the Bray restaurant's "delayed response". Investigators noted several weaknesses in the restaurant's procedures at the establishment in Bray which may have lead to the spread of the virus. These included a delayed response to the illness, staff working when they should have been off sick and the use of the wrong environmental cleaning products.
Seems to be that some chefs are more worrying about superficial things and not of the essential ones, like the hygiene.
Aporte: Gabriel I. Zeballos Romero
Fuente: http://www.noroblog.com/
Apparently, even the big ones can't be saved from the virus. Next, the history of a scientist who was visiting the town of this well-known restaurant:“When I was in England in May I tried to get reservations at Heston Blumenthal's Fat Duck. Whether is was my profession or that it was actually busy, I do not know. However, now more than 500 diners who suffered food poisoning after eating at the Fat Duck restaurant have been offered a free meal.
A norovirus outbreak hit the Michelin-starred establishment in Berkshire for six weeks in January and February. Although the restaurant denied lapses in its food preparation, health investigators criticised its response in a recent report. During the norovirus outbreak, diners reported bouts of vomiting and diarrhoea.
In its report released earlier this month, the Health Protection Agency said the norovirus was probably introduced via shellfish. But it said the outbreak of food poisoning was worsened by the Bray restaurant's "delayed response". Investigators noted several weaknesses in the restaurant's procedures at the establishment in Bray which may have lead to the spread of the virus. These included a delayed response to the illness, staff working when they should have been off sick and the use of the wrong environmental cleaning products.
Seems to be that some chefs are more worrying about superficial things and not of the essential ones, like the hygiene.
Aporte: Gabriel I. Zeballos Romero
Fuente: http://www.noroblog.com/
este restaurant a pesar de estar catalogado entre los mejores del mundo, al parecer no tiene implementadas o no cumple con las buenas practicas de higiene y manufactura, ya que este no es el primer problema relacionado con brotes de enfermedades de transmision alimentaria que les afecta. recordemos que hece algun timempo fueron afectados por intoxicaciones de sus clientes con vibrio parahemolitico y ahora norovirus...
ResponderBorrarcreo que ofrecer comidas gratis no es la forma de reparar el daño, debiese existir unmayor compromiso con la inocuidad de los alimentos y la salud de las personas.
Yo creo que eso sucede por elaborar comida pretenciosa, preocupándose más de lo externo y no de lo interno. Éste chef y otros pecan de lo mismo. Se confían porque son reconocidos y muy galardonados, pero no se preocupan de lo más importante.
ResponderBorrarUno de los maestros que he tenido en mi poca experiencia en la cocina me dijo una vez: "antes de ser cocineros se debe ser limpios" y punto. En ese mismo restaurante monte un plato para este mismo caballero, el Sr. Blumenthal (que se supone, estudio “ciencias” antes de entrar a la cocina e incluso ha sido galardonado por Universidades Británicas)
En parte lamento que ocurra esto, pero por otra parte es importante que suceda, y sobre todo en restaurantes de esta categoría. Así se crea conciencia entre los menos afortunados. En general, mis colegan han hecho uso del movimiento "gastronomía molecular" como marketing y no usan los conocimientos científicos en pro de la inocuidad. Más importa parece que queden bonitos los platos.
Seria bueno ver como andamos por casa en Chile