The Thing About Fast Food Kitchens

Having a chef for a father means I grew up with a solid understanding of what the term "good food" means.

Nevertheless, I had a certain weakness for fast food throughout my childhood and adolescence and enjoyed eating in places like McDonalds, Taco Bell, or what have you.

Thankfully, my youthful affection for Big Macs and Whoppers began to fade by my late-teens. When I hit my mid-twenties, I stopped eating fast food altogether.

The reasons?

​Well, there were the obvious health and nutritional considerations and the general quality of customers who frequent such establishments, but what really turned me off fast food were the kitchens.

Have you ever really stopped to consider what fast food kitchens look like?

Below is an image of a typical (higher end) fast food kitchen:  

And this is what a typical post-mortem examination room looks like. You know, the place where they perform autopsies.  

Because I worked in many restaurants in my youth, I get that virtually all kitchens in contemporary restaurants -- fast food or otherwise -- look like autopsy rooms, primarily because stainless steel is durable, corrosive-resistant, relatively hygienic, and easy-to-clean.

Regardless, the whole thing turns me off. Always has -- which helps explain why I don't go out to each much anymore.