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. Read More...
The list has been started for "Things that chefs will never tell you," but can we add to this list? Do you have anything that you hate and isn't on the list? Share your comments below!
Source: Yahoo/Food Network Magazine
Photo: Getty Image