Sunday, November 28, 2010
Things Chefs Never Tell You
Chefs are pickier than you think: 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.
When eating out, chefs avoid pasta and chicken: Why? These dishes are often the most overpriced (and least interesting) on the menu. Said one chef, “I want something I can’t make myself. I don’t want to pay $24 for a chicken breast.”
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. Dinner there is $240 per person, before the wine.
...and yet they like fast food: Their favorite chain: Wendy’s.
Culinary degrees: They aren’t the norm. Just half the chefs surveyed graduated from a culinary school. The rest got their training the old-fashioned way - working their way up through the kitchen ranks.
Critics trump movie stars in the VIP pecking order: A whopping 71% of chefs said they give special treatment to restaurant critics when they spot them; only 63% do the same for celebrities.
Roaches are more common than you think: 75% of chefs said they’ve seen roaches in the kitchen yet 85% of chefs ranked their kitchens an 8 or higher for cleanliness (one a scale of 1 to 10 – 1- being highest)
Only 13% of chefs have seen a cook do unsavory things to a customer’s food: “Someone once ran a steak through a dishwasher after the diner sent it back twice. Ironically, the customer was happy with it after that.”
Your bread basket might be recycled: Three chefs admitted that uneaten bread from one basket goes right into another one.
Chefs work hard for low pay: The chefs we surveyed work between 60 and 80 hours a week and almost all of them work holidays. Sixty-five percent reported making less than $75,000 a year. Waiters take home an average of $662 a week, often tax free.
“Vegetarian” is open to interpretation: About 15% of chefs said their vegetarian dishes are not completely vegetarian. Beware if you’re one of those super-picky vegan types: One chef reported seeing a cook pour lamb’s blood into a vegan’s primavera.
Paying for a last-minute reservation probably won’t work: Only one chef said payoffs will help you get a table when the restaurant is booked; he suggested “promising to buy a bottle of Dom Pérignon.” Being a friend or relative of the chefs is a better bet.
Menu “specials” are often experimental dishes: Contrary to popular belief — that specials are just a chef’s way of using up old ingredients — most chefs said they use specials to try out new ideas or serve seasonal ingredients. Only five chefs admitted that they try to empty out the fridge with their nightly specials.
The appropriate tip is 20%: That’s what chefs leave when they eat out, and it’s the amount they think is fair. ...unless the service is really poor: An astounding 90% of chefs said it’s fair to penalize bad waiters with a smaller tip.
That rule about not ordering fish on Sunday may be worth following: Many chefs warned, “We don’t get fresh deliveries on Sunday.”
Chefs hate working on New Year’s Eve more than any other holiday: Valentine’s Day was a close second, but don’t take that to mean chefs aren’t romantic: 54% said they like it when couples get engaged in their restaurant.
They secretly want to be Alton or Giada: Nearly 60% of chefs said they’d want their own cooking show.
Chefs cook when they’re sick: It’s a long-standing tradition in the restaurant industry: Cooks report to duty unless they’re practically hospitalized. Many chefs have cut themselves on the job, gone to get stitches, and returned to work to finish out the night. Accidents definitely happen: Almost every chef they surveyed has been injured on the job in some way, and several chefs said they’re missing parts of their fingers.
The five-second rule actually applies: A quarter of the chefs surveyed said they’d pick up food that dropped on the floor and cook it.
Your waiter is trying to influence your order: Almost every chef surveyed (95%) said he or she urges servers to steer customers toward specific dishes on the menu each night.
Restaurants mark up wine by a lot more than you might expect: Most chefs said that a bottle on their wine list costs 2½ times what the same one would cost in a wine store.
There’s a reason so many restaurants serve molten chocolate cake: More than 75% of chefs said they take inspiration from other restaurant menus.