Would you believe that in the mid-1980s, vendors would deliver seafood to the desert hot spot in 115-degree heat using unrefrigerated trucks that hit 150 degrees inside?
Its the truth, according to chef Gustav Mauler, who has been feeding Vegas visitors since 1987.
He says the citys culinary scene was a mass of 99-cent shrimp cocktails and $5 buffets filled with food that had been stowed in freezers for weeks on end when he first arrived.
Not only that, but kitchen staffers had developed some really bad habits, like cooking food that had fallen on the ground, forgetting to wash their hands and scratching themselves.
Mauler is credited with eliminating those kitchen horrors by demanding refrigerated foods and teaching sanitation skills.
The result? He says today, everything has changed and even the buffets serve high quality fare.
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