On 4/30/2014 terrier3 said: I have a friend who managed a Taco He double hockey sticks (HIS nic for it!) for two years after the cable TV network he worked at was shut down.
Guess what? The taco meat is DEHYDRATED and is reconstituted at the restaurant. They put water and freeze dried taco meat in a big vat and create what goes ino the food.
When he first went to work for them, he was really excited about the change in careers. He was a great home cook and looked forward to the challenge.
There is no cooking at Taco Bell...it is called "assembling food products." They have to memorize all the various ways the food products are assembled...no creativity in that!
He lost 25 pounds while working there. It was during the time they had the food poisoning scare. That's when I found out that Taco Bell's produce comes from a food distribution company owned by Walmart. He told his staff to throw out rotten produce - other managers "hide" it in the burritos and other products where it's not so obvious.
He said to NEVER buy produce at Walmart...they use various chemicals to make it look fresh, including chlorine bleach.
To his credit - his store went from lowest performing to top in the franchise and he reduced turnover to almost zero. But the stress was unbelievable and he finally got out of the business.
This is very interesting information. I worked through high school and college at Taco Bell (this would have started in about 1977).
Back then, I did a lot of cooking at the restaurant. We used real fresh ground beef, real pinto beans that had to be sorted (to get out rocks and other contaminants), washed, cooked in a pressure cooker for a couple of hours, then mashed (with a drill that was adapted with a beater on the end), fresh heads of lettuce shredded each morning, fresh whole tomatoes washed and cut throughout the day, huge blocks of cheese that had to be sectioned and shredded every morning, Fresh onions diced every day and so on.
Lots of real, fresh food. The only things I remember coming in powder form was the sauce we added to the meat, sort of like the dry taco seasoning packets you buy at the store now when you make tacos.
Times change, I guess. I know the food doesn't taste quite the same as it did back then, and now I see why.