Good Lifestyle

The world of the restaurant may seem glitzy to the uninitiated, but what happens behind the door of the kitchen is not always glamorous. For starters, while what we see from Talk-show chefs could suggest otherwise, being a real leader is an incredibly demanding job, both physically and mentally.

In many cases, they are on their feet for twelve hours a day, work hard in hot cooking next to stoves and dishwashers to offer the best finished product possible at your table. And even though most people know that chefs the cooking leaders, the guests often have an idea of ​​zero what is happening behind the scenes. Here's what you need to know, directly from the chefs themselves, on how to choose the best item in the menu, when it's okay to send your food to the kitchen and make any dish you cook at home Taste The quality of the restoration. For more information on restaurant facts, consult the20 secrets your server does not tell you.

Just because they have their own show does not necessarily mean they know what they talk about, apparently. "Many chefs on television do not even know how to hold a knife correctly",said Reddit User and Chef Bookwormjane. "In addition, some of them put oil in a saucepan of boiling water for pasta to prevent it from staying together. It does not prevent it from sticking together. What really prevents The pasta to stay together consists in using it in salt water. " And for more information on cooking tips, check theBest foods for your heart.

Yes, return your dish to the kitchen for a stupid reason is rude, but if there is something wrong with your order or cooking food? The leaders will not bother me if you send it back.

"As a restaurant, we only want one thing at the end of the day, for every person who pays a check to let feel happy to pay it"said Chef and Adit User Joshselbase. "If something is not up to your taste, at least in a decent or better restaurant, for the love of God,say something to your server. He needs your advice and so for you to be happy. In addition, they prefer you say good things about the restaurant with friends and others in the neighborhood than bad things. " So do not be shy, no restaurant is not a complete emptying desire and does not need happy customers. "And for more facts about your favorite restaurant, here's15 secrets that your bartender will not tell you.

No, that does not mean that you can put an order in hours after sales, but that means you should probably cut people to make your food a little while, because they often work crazy days. "The kitchen is 24 hours, people do not realize the amount of preparation for mass cooking,"Ashley Davis, chef and owner of Copper Pot Seddon in Melbourne, AustraliaRecount Initiated. "We often cook food through the night to hold me and work the chefs of 2 pm" And for more power foods, these are the10 best foods for brains over 40 years old.

Even if you have made a big stinky to send it back. But this happens sometimes. WhenFood network magazine studied 100 chiefs, only 13% said they had witnessed a cook do something little supported on a customer's dish. The worst that can happen? "Someone once ran a steak through a dishwasher after the dinner," said a chef at The Mag. "Ironically, the customer was happy with that then." And for more information on the world of refined cuisine, here isWhat the best chefs really think Michelin stars.

If you are after an amazing meal, it's a good idea to stay with what the restaurant knows how to do well. "If it's a steakhouse, I do not control pasta. If it's a burger articulation, I'm probably going to control a hamburger, not a chicken film", "said Reddit User Budgiejen. "Do not send cooking in a frenzy because they can not remember how to prepare your food. And order something they are good at manufacturing. Do not attempt half ass. You Pay this. Get something it will be fine. " And know the19 fancy menu phrases that everyone should know.

Apparently, the chefs find him incrediblyoffensive. Why? You can not taste the quality of the meat when you burn it to a crisp cloth. For more to eat your best,That's what a perfect day of eating.

If you find yourself peeved how long your food takes, know that chefs also prefer food to be served quickly and efficiently. "Even me, when I go to a restaurant and I'm waiting too long, I'm like" where is my food? »Chief Nina ClementeRecountInitiated. "And then I remember my own work and I'm like 'oh yes, maybe they missed this particular ingredient. »

Which means that you have probably had dishes cooked by a sick chef before. "The fact of being a chef is that is quite difficult for someone not fair and take your place, especially if you are a chef,"saidNiall Harbison, A former leader. "Seriously, I saw chefs with everything from the flu across diarrhea cooking further, serving hundreds of people dying quietly. Eye.

Each menu has these things that are difficult to prepare, and sometimes the kitchen staff are secretly praying without an order them. One of the worst? A charcuterie card. "If you have 20 to 25 articles on your menu and your card A 8 to the deli 10 cheeses and 6 to 10 meats, it takes too much valuable time to prepare each board of directors,"to explain Dalebrower reddit user. "The times that by 20/30 boards per night, the more the preparation of other meals, and the calendar of the food perfectly during the rushing dinner is a mess. »

The leaders are picky about what they spend money on. "A good basic rule to prioritize what things spend more value on is how much you are going to treat them before eating them,"said Cremefraicheplz reddit user. "The least you do with an ingredient plus the result is based on its quality. You can do a lot of cheap / subpare good things with time, skills and aromas. »

You wonder what is the difference between your homemade pasta and the pasta you get in a restaurant there? Sometimes it is as simple as the oil you use to complete the stop of the plate. «Investing in a bottle of high quality olive oil,» chief osteria mozzaNancy Silverton Recount The Food Network. "Just a small net can really bring out the flavor of pizza, mozzarella, pasta, fish and meat. »

"Skipping holidays, family reunions, weddings and funerals in bumps A change on the line is not always appreciated by the family,"Daniel Holzman, Chef owner of the meatball store in New YorkRecount Thrillist. "But your restaurant is your family and what makes work in such a special restaurant. So, if you are at the restaurant a holiday, be more enjoyable.

"When I was a cook that I hated to do Quesadillas,"saidDOUGDAHEAD user reddit. "We did them in stoves and I had six burners to cook everything in my part of the kitchen. When groups come to and of the order of four quesos and some other dishes and I will receive bruising because I took longer than the 15 minute window we were given. Drove sometimes do not care. Yes, they are easy to do. Just they take too much room and provoke a ticket backup when they come in clusters ".

You might think that money is the thing for getting a very chic reservation a few days in advance, but only one out of 100 chefs in theFood network magazine investigation said they accept money for a table on demand. If in doubt, book in advance. And the bone on all our tips inSophisticated Man Guide Fine Dining.

Chefs have guilty pleasures of food. "I love the burritos of seven layers of Taco Bell, I admit it,"said User Reddit and former leader, Trebuchetfight. "Even if most of the time, they do not know how to get the layers correctly the length, and each ingredient is just a liquid paste. Why I like them, because if I did a burrito like that, please shoot me. »

If she feels like your server is insisting on the fact that you order a certain dish, it's probably not in your head. InFood network magazine.investigation, 95 percent of the chefs said they are asking for their direct customers in Waittle to specific dishes on the menu.

Complicated dishes are not always better, and the menus sometimes hide behind fantasy seasonings or cooking process to make their food seems better. "Sometimes you need to leave it alone,"said The chief and user of Reddit dukeofbun. "This steak. This piece of fish. This stock. Simply because you are constantly moving does not mean that you improve your food. »

Often, they are exactly what needs to be sold quickly before it's wrong. "As a leader, if you ordered a strip of chicken or fish and you have too much too much to leave in the refrigerator, then the first place you think put them is the promotions card", ","to explain Harbison.

But it is usually done to cover the costs of essential expenses, do not tear you away. "We serve" hot baked pretzels "for $ 8.95," said the reddit userKwyjino8. "We get them by the Gelen case. About $ 75 per box, 100 per box. We get 33 orders by box and one to eat while unknown in mathematics. 33 Orders x $ 8.95 = $ 295.35. The profit is $ 220.35 (less cost). So with this $ 220.35, we pay electricity, gas, rent, taxes, staff, equipment, etc.

After a long week of work, the chefs generally do not want to cook something to elaborate on their day off. So what do they do? "" I'm just cooking at home ", Justin Bogle, Chef in Gilt saysReader's Digest. "These are usually pasta or a grilled steak with vegetables." It seems very good.

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