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October 2014
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Ebola fight hit by aid cuts, MPs warn

Cuts in the amount of health aid the UK provides to Liberia and Sierra Leone have "compromised the fight" to stop the spread of the Ebola virus, MPs warn.

Texas children 'monitored for Ebola'

Five children in Texas who came into contact with the Liberian man infected with Ebola are being monitored at home.

Over 500 GP practices 'risk closure'

Hundreds of GP practices are at risk of closure because of the ageing workforce, doctors' leaders say.

Smell test 'may predict lifespan'

US researchers say a simple smell test could help predict how likely someone is to be alive in five years' time.

Cameron pledges tax cuts 'for 30m'

David Cameron says a future Conservative government would cut taxes for thirty million people as he delivers his party conference speech.

Ambulance staff vote for strike

Ambulance staff and other health workers in the GMB union have voted in favour of strike action in a dispute over pay.

Girl gets 3D-printed prosthetic hand

A Scots girl born without fully-formed fingers is thought to be the first child in the UK to have a prosthetic hand made with 3D printing technology.

UK funds Ebola clinics in S Leone

Pilot triage clinics are being funded to help tackle the Ebola epidemic in Sierra Leone, UK officials say.

Councils 'swamped' by rights checks

Councils in England and Wales are being overwhelmed with requests to ensure the human rights of vulnerable people are not being abused.

Cancer gene test 'would save lives'

Younger bowel cancer patients should be offered a genetic test to screen for a rare condition linked to a higher risk of cancer, say UK researchers.

Alcohol floor price under fire

Government measures to reduce the sale of cheap alcohol have been criticised by health researchers.

Thousands of Ebola orphans 'shunned'

At least 3,700 children in Guinea, Liberia and Sierra Leone who have lost one or both parents to Ebola this year face being shunned, the UN says.

PM vows seven-day GP access by 2020

David Cameron announces plans to ensure seven-day GP access is rolled out across England by 2020.

Boy's life-support should end - judge

A boy with irreversible brain damage should be taken off a life-support machine despite the objections of his parents, a High Court judge rules.

Antibiotic 'link to child obesity'

A large American study suggests young children who are given repeated courses of antibiotics are more likely than those given fewer drugs to be obese.

Scans 'could halve stillbirth rate'

More than half of stillbirths in the UK could be prevented if the NHS implemented additional scans, a leading obstetrician tells Panorama.

Children hit by tooth decay at three

More than one in 10 three-year-olds have tooth decay, the first survey of the age group shows.

Midwives vote for strike action

Midwives will be joining other NHS workers in England in a strike over pay next month.

Heart disease warnings 'missed'

Many adults in the UK are unaware of the risk factors for heart disease, according to a new poll.

W Africa Ebola deaths 'pass 3,000'

The death toll from the world's worst Ebola outbreak, in West Africa, passes 3,000, the World Health Organization says.
By the Editors of Food Network Magazine
Posted Tue Sep 7, 2010 6:38am PDT
http://green.yahoo.com/blog/guest_bloggers/67/25-things-chefs-never...
Related topics: Food and Drink More from Guest Bloggers blog .


Do restaurants recycle the bread basket? Are most of us bad tippers? Food Network Magazine surveyed chefs across the country — anonymously — to find out everything we’ve always wanted to know.

Chefs are pickier than you think. Liver, sea urchin, tofu, eggplant, and oysters, of all things, topped the list of foods chefs hate most. Only 15% of chefs surveyed said they’d eat absolutely anything.

Still, chefs hate picky eaters.
More than 60% said requests for substitutions are annoying. Some of their biggest pet peeves: When customers pretend to be allergic to an ingredient, and when vegetarians make up rules, like “a little chicken stock is OK.”

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.”

Chefs have expensive taste.The restaurant chefs most often cited as the best in the country was The French Laundry in California’s Napa Valley. It ought to be — dinner there is $240 per person, before wine.

...and yet they like fast food.
Their favorite chain: Wendy’s. Culinary degrees aren’t necessarily the norm. Just half the chefs surveyed graduated from a cooking school. The rest got their training the old-fashioned way, by working their way up through the kitchen ranks.

Critics trump movie stars in the VIP pecking order.
A whopping 71% of chefs said they give special treatment to restaurant critics when they spot them; only 63% do the same for celebrities. Making out in the bathroom is old news. More than half of the chefs have found customers kissing — and much more — in the restaurant loo.

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.

Only 13% of chefs have seen a cook do unsavory things to a customer’s food.
The most unbelievable tale: “Someone once ran a steak through a dishwasher after the diner sent it back twice. Ironically, the customer was happy with it then.”

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.

“Vegetarian” is open to interpretation.
About 15% of chefs said their vegetarian dishes might not be completely vegetarian. Beware if you’re one of those super-picky vegan types: One chef reported seeing a cook pour lamb’s blood into a vegan’s primavera.

Paying for a last-minute reservation probably won’t work.
Only one chef said bribes will help you score a table when the restaurant is fully booked; he suggested “promising to buy a bottle of Dom Pérignon or Opus One.” A better bet: Being buddies with the chef.

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.

The appropriate tip is 20%...
That’s what chefs leave when they eat out, and it’s the amount they think is fair.

...unless the service is really poor.
An astounding 90% of chefs said it’s fair to penalize bad waiters with a smaller tip.

That rule about not ordering fish on Sunday might be worth following.
Several chefs warned, “We don’t get fresh deliveries on Sunday.”

Chefs hate working on New Year’s Eve more than any other holiday.
Valentine’s Day was a close second, but don’t take that to mean chefs aren’t romantic: 54% of those surveyed said they like it when couples get engaged in their restaurant.

They secretly want to be Alton or Giada.
Nearly 60% of chefs said they’d want their own cooking show.

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.

There’s a reason so many restaurants serve molten chocolate cake.
More than 75% of chefs said they take inspiration from other restaurant menus.

More from Food Network Magazine:

•Sunny's cookout with the vice president
•50 states, 50 breakfasts
•Mix-and-match crumbles
•New recipes
Check out Yahoo! Green on Twitter and Facebook.

Tags: chefs, secrets, tips

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