More than other regular diners, chefs have a firsthand understanding of what goes on behind the scenes at restaurants. They know the dishes made with low-cost ingredients that are then highly marked up, the kinds of meals professional kitchens just can't deliver on, and the typical days certain food orders come in.
More than other regular diners, chefs have a firsthand understanding of what goes on behind the scenes at restaurants.
They know the dishes made with low-cost ingredients that are then highly marked up, the kinds of meals professional kitchens just can't deliver on, and the typical days certain food orders come in.
(Remember Anthony Bourdain's infamous tip to not order fish at restaurants on Mondays because seafood orders tend to arrive on Tuesdays?) They also have specific palates.
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More than other regular diners, chefs have a firsthand understanding of what goes on behind the scenes at restaurants. They know the dishes made with low-cost ingredients that are then highly marked up, the kinds of meals professional kitchens just can't deliver on, and the typical days certain food orders come in. (Remember Anthony Bourdain's infamous tip to not order fish at restaurants on Mondays because seafood orders tend to arrive on Tuesdays?) They also have specific palates.
What's the One Dish You Never Order at a Restaurant?
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