Dining out can feel like a treat, but professional chefs often see the menu differently. Their years in kitchens have taught them which dishes are worth savoring and which might be best skipped. While restaurants work hard to satisfy customers, certain foods raise concerns about freshness, preparation, or even value. Here are seven items that many chefs admit they rarely, if ever, order when eating at a restaurant themselves.
1. Well-Done Steaks
Chefs usually avoid ordering steaks cooked well-done because the long cooking process masks the meat’s natural flavor and tenderness. To achieve that level of doneness, kitchens often use lower-quality cuts since the difference is harder to notice once overcooked. Many chefs also know that the juiciness and texture are sacrificed, leaving behind a dry, chewy piece of beef. Instead, they recommend medium-rare to medium, which allows the meat’s natural richness to shine through.
2. Mussels
Although mussels can be delicious, chefs often hesitate to order them in restaurants because their freshness is highly unpredictable. These shellfish must be stored and prepared under very strict conditions, and not all establishments handle them properly. If they are left too long or not cooked the same day they arrive, mussels can quickly become unsafe to eat. Since chefs are well aware of these risks, they typically pass on this option unless they fully trust the restaurant’s sourcing.
3. Daily Specials
While “daily specials” sound appealing, many chefs know they are sometimes created to use up older ingredients. Restaurants often design these dishes to reduce waste, which means the items might not be at their freshest. Specials can still taste good, but professionals recognize that the main goal may be clearing inventory rather than offering something unique. Chefs tend to order from the regular menu instead, where dishes are more consistent and ingredients are replenished more frequently.
4. Chicken Dishes
Chicken is one of the most widely consumed proteins in the world, but many chefs avoid ordering it at restaurants. The reason isn’t safety—it’s because chicken dishes are usually overpriced compared to the cost of the raw ingredient. Most chefs feel they can easily prepare flavorful chicken meals at home for a fraction of the price. Unless the preparation is something truly extraordinary, they prefer to spend money on proteins or dishes that are harder to recreate in their own kitchens.
5. Pasta
Pasta dishes are another menu item that many chefs skip when dining out. While fresh pasta can be a wonderful experience, much of the pasta served in restaurants comes from the same boxed varieties available at grocery stores. Since pasta itself is inexpensive and simple to prepare, chefs often see it as poor value for money when marked up significantly. They prefer ordering dishes that showcase the restaurant’s creativity and skill, rather than something they can make in minutes at home.
6. Sushi on Mondays
Experienced chefs usually avoid ordering sushi on Mondays, and the reasoning is practical. Many seafood markets close on Sundays, meaning the fish available early in the week may not be as fresh as later in the week. Since freshness is everything in sushi, chefs know it’s best enjoyed when fish deliveries are at their peak. While not every restaurant follows this pattern, chefs use their knowledge of supply chains to avoid the risk of eating seafood that isn’t at its prime.
7. Truffle Oil Dishes
Although truffles themselves are luxurious, many “truffle oil” dishes served at restaurants rely on synthetic flavorings rather than real truffles. Chefs are well aware that most truffle oils contain lab-created compounds designed to mimic the aroma, but they lack the complexity of authentic truffles. As a result, dishes often taste overpowering or artificial. Professionals tend to avoid these menu items, knowing that genuine truffle experiences are rare and worth waiting for in the right setting.
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