Germaphobic Chef --- Not Just Clean Food!

Not just clean food                                          

Beyond the Bull’s (BTB) mission is to serve clean food which we define as food prepared from clean ingredients, unprocessed and free of additives, added sugar, flour, and using methods that avoid the use of bad fats --- as close to what Mother Nature intended as we can get.  We do our best to provide our guests with creative, interesting menu choices in a fine dining environment offering fine wines and fine service.   

But to me, it is about more than just clean food.   As the chef/owner of BTB, a certified and registered ServSafe Food instructor and proctor, a senior citizen (a member of an at-risk population) and a little germaphobic (aka OCD), I am fervent  about providing a clean, safe, comfortable dining environment as well.  How do we do that?

Limited staff

BTB has one chef in the kitchen and one server in the dining room, the same chef and server every night.   Both are well trained in procedures that ensure food, food contact surfaces and guest contact surfaces are free of contaminants (including mold, bacteria, toxins and viruses). Except for special occasions, Chef Angela and Erin do it all.     

Limited seating

BTB provides an intimate, semi private dining experience.  We limit reservations to 24 each night we are open.  With limited seating in a restaurant that has a seating capacity of 64 spread throughout three dining rooms, our guests are guaranteed an un-crowded space, plenty of elbow room and private conversations. 

Extended sanitation and food safety procedures        

BTB extends the same standards of sanitation out to the dining rooms (including rest rooms), tables, chairs, door knobs, glassware, flatware, check holders, pens and all hard surfaces are regularly wiped with the same sanitizing solution specified by food code regulations for use on food contact surfaces in the kitchen.  Dress uniform, personal hygiene and hand-washing requirements are extended to the dining room as well. 

Clean air

At BTB we take your comfort and well being seriously.  So, in addition to practicing the FDA and SCDHEC standards of practice for food safety in the kitchen and dining rooms, we maintain our air handling system with the same vigilance, including the regular use of antimicrobial air cleaners.   

Some might say this is over the top.  We don’t think so.  Common cold, seasonal flu, new and old viruses, they are here to stay.  Is all this due to the current pandemic?  No. It is what we do, have always done and will continue to do to provide our guests with a safe, clean, comfortable experience.  Besides, I am much too old for cognitive behavioral psychotherapy.  If I must have a behavioral disorder, I can’t think of a better one to have in my line of work.   

Eat Smart, Feel Good!

Chef Angela