Celebrations International Travel Blog

25 Things Chefs Never Tell You…..

Posted on: August 26, 2009

This title tweet caught my attention this afternoon.  Read this interesting Food Network article.

I am amused by this article in a variety of different ways.  I think it would be fun to see how my fellow foodies might react to this.  Be sure to post your comments!

Here are my thoughts:

Chefs are pickier than you think: Partly true, partly not, based on my own experience in restaurant management.   Personally, I would hope any chef who cooks for me is pickier than average when it comes to food; an indication that he or she knows what they’re talking about, and knows good stuff when they see it!

The other way to look at it is that chefs are around foods all day that the average person may or may not be.   Would you find the same food you stare at all day long appealing enough to enjoy it on your day off?  I don’t know about that one.

Still, chefs hate picky eaters: Picky eaters annoy me too, and I’m not even a chef.

When eating out in other restaurants, chefs say they avoid pasta and chicken: The “over-priced” notion may be true in many cases from a chef’s perspective, but the notion that chefs in general avoid those foods, I’d beg to differ, especially if it’s an ethnic cuisine chef who doesn’t get a lot of pasta, or maybe is a sushi chef!

Chefs have expensive taste: Many chefs don’t, and I think “No Reservations” proves that Anthony Bourdain definitely doesn’t!  Keep in mind, that doesn’t mean chefs, including Bourdain, don’t enjoy and appreciate fine dining!

.…and yet they like fast food: Yes, I’ll agree with that, as long as street foods count as fast food.

Critics trump movie stars in the VIP pecking order: No arguments there; It’s the chef’s call because it’s his food and his restaurant that’s on the line.

Chefs work hard for low pay: Chefs definitely work long, hard hours, and it’s not pleasant to stand over a steaming station for hours, be it in the heat of summer or the dead of winter.  Either way, it’s intense, physically-demanding work.  Kudos to all those who aspire every day to be the best chefs they can be.

“Vegetarian” is open to interpretation: Just remember the difference between “vegan” and “vegetarian,” and the fact that not everyone practices vegetarianism in the same way.

Restaurants mark up wine by a lot more than you’d expect: I suppose that depends on the restaurant, but wine and wine packages onboard oceanliner cruise ships are often a great deal.  Even better, wine aboard many river cruise ships is included with dinner each night!

What are your thoughts?  Please post your comments….we want to hear from you!


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This is blog based on the experiences and interests of travel agency owners Adrienne and Agni Mitra. Through our blog entries, we will share our travel experience and expertise. We will also have other entries of interest to inspire your travels.

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