Here are greater than 20 chef secrets and techniques from {a magazine} survey. The fact about these “artists” could shock you.
Chefs are extra choosy than you suppose
Liver, sea urchin, tofu, eggplant, oysters and extra prime the record of dishes cooks hate probably the most. Only 15% of cooks surveyed mentioned they may eat something.
The cooks are additionally not proud of choosy eaters
However, cooks are additionally not proud of choosy eaters. More than 60% mentioned they have been very irritated when diners requested to vary, change or modify dishes from the essential service.
Another secret of cooks is that they keep away from pasta and rooster when eating at different eating places
As the creators of the menu, new dishes… so the chef will not be very easy-going when having to dine out. One chef mentioned, “I wouldn’t pay $24 for half a chicken breast.” Another mentioned, “I want something that I can’t make myself.”
A Culinary Degree will not be a required qualification
Only half of the cooks surveyed had graduated from a culinary college. The relaxation are educated the old school manner – gaining expertise by way of working from the underside up within the kitchens.
A culinary diploma will not be a requirement for turning into a chef
Chef loves quick meals
Often making ready advanced dishes, cooks nonetheless have a terrific love for quick meals genres. For American cooks, Wendy’s is their favourite place.
When it involves restaurant VIPs, meals critics “beat” even film stars
A whopping 71% of cooks say they provide particular remedy to restaurant critics; solely 63% do the identical for celebrities.
Chef’s Secret: The Kitchen’s “Hygiene Matters” Aren’t What You Think
The cooks are fairly assured in regards to the cleanliness of their kitchen. On a scale of 1 to 10, 85% of cooks charge their kitchens 8 or increased for cleanliness.
Chef’s secret: They nonetheless have ‘imply’ moments once they encounter wacky clients
75% of cooks say they’ve seen cockroaches within the kitchen. Only 13% of cooks have ever witnessed a chef do unsavory issues to a buyer’s meals. The most unbelievable story is: “Someone once put a steak in the dishwasher after the eater sent it back twice. Ironically, after that, the customer was quite satisfied with the steak.”
Your bread basket can be recycled
In European restaurants, you will often find a basket of bread on the table. Three chefs admitted that leftover bread from one basket goes directly to another, meaning that they must not be thrown away.
Vegetarian food is not necessarily vegetarian food
A chef’s secret about vegetarian dishes is this: 15% of chefs say the vegetarian dishes they cook may not be vegan.
Be careful if you’re one of those “super picky” vegetarians, as one chef reported seeing another co-worker unintentionally pour sheep’s blood into a vegetarian preparation.
“Special” menus are often experimental dishes
Contrary to popular belief – the new, advertised “particular” items on the menu are just the chef’s way of using up old ingredients. Additionally, most chefs say they use specials to try out new ideas or take advantage of seasonal ingredients.
“Special” menus are sometimes experimental dishes, or a manner for them to make use of up outdated components
The appropriate tip is 20%
That’s what chefs leave when they go out to eat, and it’s what they consider a fair amount. …unless the service is really bad. A staggering 90% of chefs said it would be fair to penalize bad waiters with a smaller tip.
Rules not to order fish on Sunday
“We do not often get recent produce on Sundays,” said some chefs. In addition, eating seafood on Monday is also advised not to, as they may be old from last weekend.
They secretly want to be Alton or Giada
Nearly 60% of chefs said they’d like to have a cooking show of their own, like Alton Brown or Giada De Laurentiis.
Chefs still work when they’re sick
It’s a long-standing tradition in the restaurant industry: Chefs go to work as usual, unless they actually need to be hospitalized. Half of the chefs interviewed said that they came to work while sick and they also stayed at the restaurant because of their injuries.
When there was an accident, many chefs sewed themselves and returned to work to finish the job overnight. Almost every chef surveyed was injured on the job in some way, with some even reporting missing parts of their fingers.
The five-second rule is still applied by some chefs
A quarter of chefs surveyed said they would pick up food that had fallen on the floor and cook it, as long as it stayed there for less than 5 seconds.
According to Food Network Magazine
Discussion about this post