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Events

October 2014
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Jones 'not afraid' of NHS scrutiny

First Minister Carwyn Jones tells Radio 4's Any Questions he is not afraid of scrutiny of the NHS in Wales.

Ebola outbreak cases pass 10,000

The number of cases in the Ebola outbreak passes 10,000, with 4,922 deaths, the World Health Organization's latest report says.

Cancer-killing cells made in the lab

Scientists from Harvard Medical School have discovered a way of turning stem cells into killing machines to fight brain cancer.

Ashya's family 'unsafe for UK return'

The family of Ashya King say they will not yet return to the UK following his treatment in Prague as they do not feel safe to do so.

First transplant of 'dead' heart

Surgeons in Australia say they have performed the first heart transplant using a "dead heart".

'Sunshine can slow weight gain'

Exposure to sunshine could slow down weight gain and the development of diabetes, research on mice suggests.

Roman gums 'healthier than ours'

People living in Roman Britain had healthier gums than their modern-day descendants, a feat of archaeological dentistry shows.

Ebola blood-therapy team set up

An international team of scientists is set up to determine the effectiveness of using the blood of Ebola-survivors as a treatment.

US 'probes hackable' medical devices

US government investigators are looking into about two dozen cases of medical kit suspected to be vulnerable to life-threatening hacks.

Later sunsets 'make kids more active'

Moving the clocks forward by one extra hour all year could lead to children getting two more minutes of exercise every day, say UK researchers.

NHS 'needs extra cash and overhaul'

The NHS in England needs extra money and drastic changes to the way services are organised if patient care is not to suffer, health bosses say.

Experts aim to reduce stillbirths

Health experts launch a five-year programme that aims to halve the number of stillbirths, newborn deaths and baby brain injuries in the UK.

NHS acting as 'barrier to families'

The NHS in England is told to stop being a barrier to infertile couples having children, according to the funding watchdog.

'More to do' on disabled hate crimes

Hate crime convictions are at an all-time high, but disability hate crime convictions have dropped, according to a new report.

'Nine million have TB' - WHO report

The World Health Organization revises its estimate as to how many people have tuberculosis up by 500,000, in its latest report into the killer disease.

NICE conflicts of interests claim

A group of leading doctors and researchers has called on MPs to investigate potential conflicts of interest at the medicines watchdog, NICE.

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).

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.

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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