10 things chefs never order in a restaurant

Do you know that even chefs are picky eaters when it comes to eating out.

They know all possible secrets of commercial kitchens and know exactly what to order.

When eating out in other restaurants, chefs say they avoid a list of foods because of several reasons.

You don’t get to know what happens inside the kitchen of your favourite eateries and how your dishes are made.

We spoke to some chefs and on condition of anonymity they revealed to us a list of foods they avoid in restaurants.

The uncooked or raw food is more likely to contain germs and bacteria if not handled properly. It is very important to cut salad with clean hands or handle them with tongs while mixing and serving. Also for salads ‘first in first out’ rule should be followed. If these things are not taken care of then salad is the most unhygienic thing you can order in a restaurant according to chefs.

Mostly the ‘Today’s Special’ menu is the leftover from yesterday. The dish that was not used the day before is sold at a discounted price in some restaurants to finish them and avoid wastage. Therefore chefs never order today’s special dish as they know this little secret of the commercial kitchen.

The beverages like fountain cola or beer should be avoided in restaurants as advised by chefs. They say that fountains are not cleaned frequently which causes mildew festering in it. The fungus that grows in the fountain is harmful to health and can cause diseases.

The restaurant chicken is sometimes undercooked or overcooked due to a large number of orders and carelessness. Therefore chefs avoid ordering it in restaurants. They also find chicken in restaurants overpriced and chemically raised in factory farms so they opt to prepare it at home.

Chefs have learnt the art of soup making in culinary schools and can easily differentiate between an instant soup or an original one. Most of the restaurants treat soups as just a side dish and don’t spend much time over them to attain perfection.

Swordfish is a highly migratory, predatory fish characterized by a long, flat bill. Due to their big size and predatory nature, they catch a good amount of parasite when they are alive. It is hard to clean and cut such a big fish. So chefs avoid eating them in restaurants because the parasite from the dead fish is all over your plate

Some restaurants never clean their sauce pot and keep on topping them every time it is empty. Chefs say they don’t eat dishes served with sauces in restaurants because sauce pot keeps traveling from one plate to another, becoming more unhygienic with every move.

It is advised to take the whole bottle of wine instead of house wine because it is made unnecessarily expensive by the restaurants. Chefs say they have seen managers serving cheapest wine when asked for house wine at a very high price.

Seafood pasta is a dish that is served with very thin noodles and it is a very difficult task to cook them perfectly. Chefs often find these noodles undercooked or overcooked in restaurants which spoil the taste and texture of this dish.