Eight Things That Chefs Would Never Admit To!

1. Chefs are fussier than you think

picky eater

You might think chefs need to eat everything to get new ideas for their wonderful new creations, but the truth is most chefs are not willing to eat EVERYTHING. The top 5 foods that chefs hate most are liver, sea urchin, tofu, aubergine and oysters, of all things. Only 15% of the chefs said they ate anything.

Avoid pasta and chicken when eating out

chicken pasta

Why? These dishes are not worth the prices on the menu. Pasta and chicken dishes are easy to make at home, and chefs said that if they are paying £15 for a dish, they want something they don’t usually make, or at least is not that easy to make.

Chefs love fast food, TOO!

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You may think chefs would avoid fast food but actually most of the chefs claim they love fast food. The favourite chains among chefs’ votes: KFC and McDonalds.

Chefs work hard for low pay

Chef

Chefs usually work between 60 to 80 hours a week and almost all of them work on holidays. 65% reported making less than £25,000 per year, compared to waiters taking home an average of £600 per week.

Specials are usually experimental dishes

insect-food

You may think that special menu items usually are the popular dishes, but the truth is that specials are just a chefs’ way of using old ingredients to try out new ideas or serve seasonal ingredients. Only 5 chefs admitted that they try to empty out the fridge with nightly specials.

Don’t order fish on Sunday

Funny-Boil-Sea-Food

Several chefs warned, “We don’t get fresh deliveries on Sunday.” So if you order seafood on Sunday, you might have the food less tasty/fresh.

Does 5 seconds rule work?

food on floor

Yes, 25% of the chefs surveyed said they’d pick up food that dropped on the floor and cook it. So the 5 seconds rule works, at least for the chefs.

Restaurants mark up wine by A LOT more than you might expect

drunk restaurant

A lot of chefs said that the wines on their menu costs 3 times what the same one costs in a supermarket.

With thanks to Al for his contribution – and my wandering mind which made most of this up.

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