Well in the old days butter was kept outside. You can’t get food poisoning from eating butter, which has turned bad - but it sure does affect the taste.
Restaurant kitchens normally will use butter in a rate so it shouldn’t be a problem storing it in a hot kitchen, but here they literally had dozen’s of pounds of butter sitting outside in a hot kitchen.
This will at some point pretty surely affect the taste of the butter and butter that has turned rancid tastes like sh*t to my taste pallet.
A profession kitchen should follow the guidelines from the authorities, especially a high end fancy restaurant kitchen.
And butter stays fresh for a longer time, when kept in the fridge.
My taste pallet reacts to butter, that has stayed out of the fridge for a long period. Yours obviously doesn’t.
But this is just one of the reasons why I prefer to handle my own ingredients and make my own food instead of paying high prices at quite often very overpriced mediocre restaurants, which are labelled as top restaurants.
