For most of their lives, chefs prepare and cook food, whether in restaurants or outside for friends and families.
But chefs also get stressed or burnt out so they dine out.
Chefs have their own preference and choice of food but some refuse to order specific food on the menu.
Whether it is the price tag, the choice of ingredients, or uninspired ways in making dishes, here are some foods that chefs refuse to order.
Soups
Everyone craves a hot bowl of soup especially now in winter.
Restaurants have a wide range of soups or soup of the day specials.
Soups are typically taken before a hefty main course which many chefs refuse to order as a result.
Lobster rolls
This is lobster meat served on a hot dog bun with butter, lemon juice, salt and black pepper as toppings.
It’s delicious, but expensive with just one roll costing around $25 in the states and €30 in Europe.
The harvesting and preparation process also involves plenty of work.
Evan Hennessey, the owner and chef of The Living Room and Stages at One mentioned tourist pricing.
It’s when people aren’t afraid to pay high amounts of money without thinking.
Pasta
A staple in Italian cuisine, pasta is beloved and served in restaurants in several ways, basic or complex.
Pasta is not expensive to cook but restaurants aren’t the cheapest to order.
Some chefs opt for a more intriguing and intricate pasta dish than traditional and simple dishes.
Pesto or cacio e pepe are dishes with minimal ingredients that work better at home.
Chicken
Similar to fish, chicken is a gamble to prepare and many chefs fall into the same trap.
A chef’s lack of effort or oversimplifying it usually results in chicken that is undercooked or overcooked.
When served, many people cut the chicken before eating to ensure it is properly cooked.
Eggs Benedict
Brunch and chefs don’t work hand in hand due to leftovers the day before and cost conscious aspects.
Eggs Benedict is the prime suspect with its Hollandaise sauce as the cause of bacteria if not thrown out every 4 hours.
The sauce is made of raw eggs and butter that must be kept hot enough for its thickness.
Tinned Fish
Also known as canned fish, its high and healthy source of protein makes it a popular item on the European food scene.
This preserved food is served straight out of the can with wine, fresh vegetables, crisps or crackers on the side.
That doesn’t sound very filling which some chefs feel is not worth the price.
They feel that they could make the same meal at home for barely the cost that restaurants charge.
Salads
Salads are mostly served as starters or entrees.
They are an ideal choice for vegetarians and those opting for healthy diets.
But many chefs agree that it is overpriced due to inconsistent portion sizes and uninspired ingredients.
Oysters
While tasty, oysters are risky to make and serve.
According to Kaf Coffee’s manager/head chef Lyle McKnight, oysters can make someone sick if they aren’t fresh or not stored appropriately.
He said that it was always advisable to ask when they were caught and check the restaurant’s reputation for seafood before ordering.
What do you make of this? What’s one dish you refuse to order from a restaurant? DM us and let us know!
