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Events

October 2014
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Patients 'fleeing' Wales denial

Claims that thousands of patients from Wales are seeking treatment in England because they are not happy with the Welsh NHS are dismissed.

NHS 'to grind to halt' with dementia

The NHS will "grind to a halt" unless more is done to help care for dementia patients in the community, warns Wales' only professor of geriatrics.

VIDEO: UK Ebola vaccine tests continue

As UK efforts to find a vaccine for the Ebola virus continues, Tim Muffett met some of those trying to develop new treatments, and some of the volunteers willing to test it.

More UK medics travel to Ebola area

About 100 army medics are travelling to Sierra Leone as part of UK efforts to tackle the Ebola outbreak, as screening begins at Gatwick.

Man walks again after transplant

A paralysed man becomes the first in the world to walk again following a pioneering therapy which involved transplanting cells from his nose into his severed spinal cord.

Scans reveal cause of winter blues

Scientists say they have identified the underlying reason why some people are prone to the winter blues, or seasonal affective disorder (SAD).

Living with smoker risks highlighted

Non-smokers living with a smoker are exposed to three times the officially recommended safe levels of damaging air particles, according to a study.

Nigeria declared free of Ebola

The World Health Organization declares Nigeria officially free of Ebola - hailing it a "spectacular success story" - after six weeks with no new cases.

NHS radiographers strike over pay

Radiographers across the UK hold a four-hour strike in the latest walkout by NHS staff in an ongoing dispute with the government over pay.

Nine hospitals hit by scan strike

Around 550 scans and x-rays are cancelled across Wales as radiographers hold a four-hour strike on Monday.

Liver deaths rise linked to alcohol

Britain's drinking culture has sparked a worrying rise in liver disease deaths, warn health officials.

Ebola nurse Pooley back in Africa

William Pooley, the British nurse who contracted Ebola while volunteering in West Africa, returns to Sierra Leone to work at a hospital.

Untested drugs bill a step closer

A new law that would allow terminally-ill patients in England and Wales to be given untested medicines moves a step closer after receiving government backing.

Concern over new mums' mental health

Society is paying a "shocking" price for poor mental health care for pregnant women and new mothers in the UK, a report says.

Sport plan to aid mental health

A £2m programme using sport to help people suffering from mental health problems is announced by Sport England and Mind.

Pharmacies 'could save NHS £1bn'

Treating common ailments like coughs and colds at community pharmacies could save the NHS over £1bn a year, the Royal Pharmaceutical Society claims.

Fly genes hold clue to human illness

Scientists sequence the entire genome of the common housefly in a bid to find cures for human diseases.

Woman finds three-inch leech in nose

A backpacker finds a leech which had been living in her nose for a month after returning from a trip to South East Asia.

Suspended between life and death

The wards full of patients suspended between life and death

Ebola: Why is it this disease we fear?

Why does Ebola cause more concern than other deadly diseases?
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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