Good Lifestyle

For chefs, food is life. That's what they know, what they breathe and what they create. And since the food is such a personal experience for them, they are very protective about how their favorite ingredients are used, how their classic recipes are recreated and how the food they made carefully are eaten. From the fake restaurant to the fears of food that have little sense, we have had 18 chiefs open about their greatest animal friends. They do not try to honor you; They give you just a little perspective of the inside of their competent and obsessed minds by the food! See what they had to say and do not miss these15 best healthy cooking tips from culinary school!

"There was a saying to say that one should never trust a lean chef. I am quite disagreement. A chef who really cares is cooking every day for long hours of movement, to run, lift heavy ingredients and moving pots and stoves. If you are "I probably looks like you to make sure that everything is perfect than when you realize it, you have forgotten to eat all the day - and then it becomes so late that you are surprised. Tomorrow is another day, and we hope to find the time to do everything and get something good to eat before starting again. "-Michael Lewis of Kyu in Miami

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"My biggest black beast is the miracle of seafood, and I can not tell you how many times I saw that. Things like" wild "salmon," snapper "," bass ", and cool are a big deal for me - and they are often poorly clear deliberately. There is a huge difference between the true wild king salmon and that the Bs of the farm that nourished corn and wheat in GMO as it is a cow to the Swimming. "- -Chief David Santos, formerly Louro and in itself

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"It's boring for me when I have to have an extra person on the salad station to choose the greens salads because they are not fresh enough to serve." -Chief Scott Leibfried to Reveniver and Host of the Food Network Challenge

"My most recent, the largest plague of pets in the restaurant company is the amount of false food allergies we get. Do not deceive me, we treat all allergies with respect and take extra time to ensure you That the allergen did not come contact with the food at all. What I'm referring to people who can be allergic a minute, and if we are unable to change their dish due to ingredients, they can suddenly have it. An example that happened the other night:
Guest: I'm allergic to gluten, May I have this dish?
Chef: I'm sorry, but unfortunately, this dish can not be prepared gluten free.
Guest: Okay, I guess I can deceive my diet.

In the end, I work to welcome the guest in the best way possible, but are just honest! "-Justin Winters, Cinquecento Chef & La Motta in Boston

"As someone who grew up all my life eats a real authenticMediterranean dietAnd now as an adult who understands and constitutes a huge promoter of genius behind her, one of my biggest Pets of Pet is when people are reluctant to use fresh herbs and are afraid of cooking with good healthy fats. Today, fresh herbs are easily available all year round and are easily grown in a domestic garden. Not only do they give an incredible flavor to food, but their health benefits are incredible. And be Greek, I grew up with healthy greases like nuts and the best extra virgin olive oil. Our body needs a daily supply of good fats to operate optimally, it is therefore a question of choosing healthy fats that are delicious and also unprocessed as possible. I always cook with a very good extra-virgin olive oil, and I often like a little more about fish, meats or vegetables just before serving. It's even good on vanilla ice cream! -Debbie Mattenopoulos animated from the house and the family of Hallmark and author of the cookbook is all Greek for me

"I will admit that my cooking style is far from healthy, but I personally believe that the kitchen at home with fresh ingredients is much healthier than eating every day. My biggest black beast in the kitchen is When people hesitate to try new things; I can not tell you how many people I have converted from the loss of germs from Brussels to the magnet absolutely loving them simply by the way they are cooked. try to New foods is one of the great joys of life. This opens up with new crops and experiences and new food trips and new food trips. Are one of the great joys of life. "- -Winner of MasterChef Current Shaun O'Neale

"My cattle is when I leave a restaurant after eating and walking through servers and hosts and no one says goodbye or thank you. It just leaves a bad aftertaste and is really irritating. It's something So small and simple but makes a huge difference. " -Martin Brock, Executive Chef of Ribbon in New York

"My biggest plague of pets is the overuse of the" table at the table "- at this point, it is clear that all food comes from farms. I think the real merit is motivated by relations at within your local growth community. True messaging should revolve around topics such as environmental impact, sustainability and health and general well-being. Knowing that your farmer and their practices are in great ways to link all these Virtues for your menu programming and transmit the benefits for your guests. "- -Executive Chef Anthony Bucco de Crystal Springs Resort in New Jersey

"There are always a few things throughout our industry that we can not prevent us, but that it leads me insane when dark dishes are left on the table for too long. Another petship is when you are See food in the window and it is not exhausted to the guests. Nobody wants cold food! My last complaint is when so many people come to the table that you have no idea waiting for you. I am Everything for an exceptional service, but I also like this personal relationship with the server / bartender. "- -Kathy Sidell, President / Founder of the Metal Restaurant Group, with Saltie Girl and Meeting Back Bay

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"I am a guy from the South, born and high. So, my black beast is when people assume that all the southern food is fried fried, covered with sauce with a butter stick cast. But it's not this that all southern cooking is about. I prefer farm sauces and healthy oils that with butter. For example, we serve a dish of barbecue carrots with a carrot juice sauce and Carrot oil. "-Chris Executive Chris Coleman of Stoke in Charlotte, NC

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"When customers ask questions about everything on the vegan or vegetarian menu. We have these options - but our logo is a cow!" -Chef Michele Weber to eat well in New York

"I guess my biggest plague of pets is people who do not like to order what is on the menu. They like to make their own dish and think it's quite easy for cooking. For example , we have our best sell the Turkey Chile from my father on the menu, but people ask if they can get it without peppers or beans! I do not think; it takes three hours to cook! "- -Dinner Jenny, an expert recognized at the national level on a healthy diet and power of positivity

"Being a healthy" chef ", I cook with local and seasonal food in all my restaurants, allowing the new ingredients to dictate the menu. My favorite thing to cook "depends on the period of the year. Our palaces change with the seasons, so now, my favorite thing is a Squash Butternut soup with Apple Chutney that we have just added to the Barrington menu - but in two months it will change. I also want people to realize that cooking does not always concern the food itself. . It's more an art of putting ingredients and flavors together and creating something so that other people can enjoy it. "-Chief Bruce Moffett, owner of Barrington, good food on the restaurants of Montford and Stagioni in Charlotte, NC

"I like my menu to reflect the season. I cook lighter dishes in good weather. And when it's cold, I'm robust. It does not calculate with me when I get a customer's request for an article that I do on another menu of the season. I do not understand why someone would like to eat my warm soup in July! "- -Chief Mario Gentile, head of the head of management in Adoro Lei in New York

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"One of the biggest fart of the industry is that some customers who do not tell us if something does not go with their experience so that we can repair it. Instead, they are waiting for them to come back At home and write a review. We are not perfect, but we try to make sure each guest is supported. "-Chef Paul Friedman, Peli Peli Restaurant Group in Texas

"Hide behind the butter for the flavor is my black beast." The grease is the flavor "is true, but just because a dish has a copious amount of butter does not make a good dish. Same to truffles." -Professional Chef Jenny Dorsey from the Underground Dinner Series Iforgotitswednesday.com

"[He makes me punished when I get inquiries about why a recipe did not work from an article I wrote - after the reader substituted many ingredients." - Ariane Resnick, special and nutritionist chief with private clientele, including Gwyneth Paltrow and Lisa Edelstein

"My black beast is when guests enter the restaurant for our Mediterranean cuisine style, completely change the dish and end up do not like the dish we have created for them. It happens more often than you think!" - Chief Bill Rosenberg of Noma Social in New Rochelle, NY