25 things chefs never tell you
Do restaurants recycle the bread basket? Are most of us bad tippers? Food Network Magazine
surveyed chefs across the country — anonymously — to find out everything
we’ve always wanted to know.
Chefs are pickier than you think.
Liver, sea
urchin, tofu, eggplant, and oysters, of all things, topped the list of
foods chefs hate most. Only 15% of chefs surveyed said they’d eat
absolutely anything.
Still, chefs hate picky eaters.
More
than 60% said requests for substitutions are annoying. Some of their
biggest pet peeves: When customers pretend to be allergic to an
ingredient, and when vegetarians make up rules, like “a little chicken
stock is OK.”
When eating out in other restaurants, chefs say they avoid pasta and chicken.
Why?
These dishes are often the most overpriced (and least interesting) on
the menu. Said one chef, “I won’t pay $24 for half a chicken breast.”
Said another, “I want something I can’t make myself.”
Chefs have expensive taste.
The
restaurant chefs most often cited as the best in the country was The
French Laundry in California’s Napa Valley. It ought to be — dinner
there is $240 per person, before wine.
…and yet they like fast food.
Their
favorite chain: Wendy’s. Culinary degrees aren’t necessarily the norm.
Just half the chefs surveyed graduated from a cooking school. The rest
got their training the old-fashioned way, by working their way up
through the kitchen ranks
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Tags: chicken, cook, Food, getty images, pet peeves, restaurant chefs
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