Cook your own food at Glasgow restaurant an invitation to health problems?
The Glaswegian reports that diners are being invited to make their own dishes at a new Glasgow restaurant.
Cookie will be the first restaurant in Scotland to invite customers into the kitchen to prepare and cook the food.
They will have access to quality ingredients and be guided by a trained chef.
The eaterie is the brainchild of Scots-Italian architect Domenico Del Priore.
He hopes the concept of "horizontal cooking" will break down barriers between chef and diner.
Inspired by open family restaurants in Italy, Domenico predicts "self cooking" will be the next big thing.
How will health inspectors view the latest trend? Especially with cross-contamination issues.
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What is the difference if you cook at home or at a restaurant? I would be willing to bet that the food here is cleaner than at some homes! No kids or pets or dirt....What seems to be the problem with that?If somebody has a cold and sniffling,If they are so thoughtless,have them wear a mask, you can't make people take a germ test! And you can't make people be thoughtful or courteous of others, either. Wash your hands, and enjoy yourselves! If you go to someone's house for dinner, do you ever know what you are eating?Think about that!
The information is not entirely correct. It is not the intention of our business to allow all comers to cook or use our kitchen facilities. We are running a cooking club supported and promoted by health policy of the UK.
This means that people who wish to gain access to the kitchen will go through an induction process and be supported and controlled in their usage.
We are strongly interested in Public Health and this interest extends to promoting good practice in cooking technique. In fact this is one of the basic aim behind our open kitchen. No dark hot basement kitchens here. It is all out there to be seen. As is our good practice.
Our organisation is of course founded on a HACCP system and we adopt and promote "Cook Safe" The Scottish Government Agency for food standards guideline. In doing what we do we make people aware of these structures to guide them. Our intention is to educate and promote healthy food practice. To share in the joy of knowledge of good food.
We live in a society which often substitutes labels and certificates for sensible application of good practice. We are promoters of good practice and knowledge.