The article I read actually contains 25 things chefs won’t tell you, but I selected the 10 I thought were worth knowing. You can view all of the 25 suggestions at the source linked below.
Here are the 10 I found useful:
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.”
Roaches are more common than you think.
Yes, 75% of chefs said they’ve seen roaches in the kitchen. And yet, chefs swear their kitchens are clean. On a scale of 1 to 10, 85% of chefs ranked their kitchens an 8 or higher for cleanliness.
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.
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.
That rule about not ordering fish on Sunday might be worth following.
Several chefs warned, “We don’t get fresh deliveries on Sunday.”
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. Half of those we surveyed said they come to work sick, and they stay there through injuries, too. 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 we 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.
So do these suggestions make sense? You decide.