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Events

October 2014
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UN chief defends Ebola aid workers

UN chief Ban Ki-moon says discrimination against humanitarian workers who return home from the Ebola crisis in West Africa is "unacceptable".

Genes 'play role in Ebola survival'

Genetic factors could play an important role in whether people survive or die from the Ebola virus, say US scientists.

Alcohol 'should have calorie labels'

Alcohol should have a calorie content label in order to reduce obesity, according to public health doctors.

Why scratching 'intensifies itching'

Scratching an itch releases serotonin, which paradoxically makes you more itchy, research suggests.

New strike by NHS staff announced

NHS workers, including nurses and midwives, are to stage a new four-hour strike in England on 24 November as part of an ongoing pay dispute.

Cancer survival rates 'improving'

Most people diagnosed with cancer in recent years are surviving for longer, according to the latest statistics.

NHS trusts counting on bailouts

NHS hospital trusts are continuing to draw heavily on government bailouts to plug funding shortfalls - but the cash may not last, the BBC has found.

Study points to new autism risks

A massive international study has started to unpick the "fine details" of why some people develop autism, say researchers.

UK national sperm bank starts work

A UK national sperm bank - charged with reversing a growing shortage of sperm - starts work in Birmingham.

Care plan 'to ease hospital pressure'

Vulnerable patients in England will get better support in the community as part of plans to ease pressure on hospitals, ministers say.

Dementia tops female causes of death

Dementia is the leading cause of death for women in England and Wales, official figures show.

Disasters group launches Ebola appeal

The Disasters Emergency Committee is to launch an appeal in response to a disease outbreak for the first time, in aid of the Ebola crisis.

'Failure' in care of injured veterans

The government is failing to abide by its military covenant with armed forces veterans not getting the care they need, medical experts say.

Drinking milk 'may not protect bones'

Drinking large amounts of milk may not lower the risk of bone fractures, a study in the British Medical Journal suggests.

Drugs fund 'papers over cracks'

A temporary fund to pay for cancer drugs not available on the NHS does not address problems with the price of new treatments, a charity says.

NHS screening advice 'must improve'

The NHS needs to get better at highlighting the dangers of screening for diseases such cancer, an influential group of MPs says.

Breastfeeding photo 'goes viral'

A photo of a Shropshire mother breastfeeding her baby daughter goes viral after it is removed by Facebook.

Google developing a cancer detector

Google is attempting to diagnose cancers, heart attack risks and other ailments with a system that combines nanoparticles and a wrist-worn sensor.

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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