When a waiter in a noisy restaurant leans over and whispers, “To be honest, don’t order the seafood special it’s a bit stale,” that one sentence changes the way you view menus forever. Suddenly, the flashy pictures, the big names, and words like “Chef’s Choice” raise doubts. We start wondering if the items tempting us are really as fresh and delicious as they appear. Interestingly, when chefs themselves go to eat at restaurants on vacation, they often avoid certain dishes. This article is based on those experiences—so you can order wiser next time.
Monday’s “Fish Special”: A Question of Freshness
There’s an unspoken rule in the restaurant world—chefs often don’t eat the Monday fish special themselves. This dish sounds very appealing, as if it were prepared specifically for that day. But the reality is that it could simply be a way to use up leftover fish from the weekend. A slight stale smell is hidden beneath the thick cream, garlic, or spiced sauce, and the average customer can’t tell the difference.
Fish is a very delicate food. If it’s not kept at the right temperature at all times, its flavor quickly deteriorates. Even if it’s technically edible, its freshness is gone. Chefs, with their keen sense of smell and taste, are quick to detect such subtle changes. Therefore, they often choose a simpler, fresher alternative to the fish on Monday.
The Lure of “Unlimited” Shellfish and Buffets
An “all-you-can-eat” mussel or shellfish buffet sounds like a celebration. Large steaming plates, frequent refills, and affordable prices—all very appealing. But this is where many chefs become wary. Shellfish must be kept extremely fresh, cold, and handled with care. When an offering emphasizes quantity and low prices, quality often takes a back seat.
Shellfish absorbs bacteria and toxins from water. If stored or cooked improperly, the risk of food poisoning increases. In buffet settings, food is often left at low heat for long periods, which is not a good sign for freshness. Chefs know that cheap and unlimited offerings are often driven by cost-saving.
Chicken Dishes Drowned in Heavy Sauces
Many chefs silently frown when they see a chicken dish on the menu completely drenched in thick, creamy, or sweet sauces. Chicken is a cheap, easy-to-prepare, and widely cooked meat. This is why many kitchens use it as a “safe” dish—partially cooked in the morning, then reheated and topped with a heavy sauce when orders arrive.
When the sauce becomes the star and the chicken is merely a garnish, it’s important to understand that quality isn’t a priority. Such dishes can often be easily recreated at home. When eating out, chefs prefer simple grilled or roasted chicken, where the true flavor of the meat can’t be hidden.
Overly Complicated Salads and “Detox” Bowls
Salads and grain bowls seem like healthy and safe options to us. But professional chefs often view them as high-profit machines. Behind long ingredient lists, terms like “superfood,” and colorful garnishes, pre-cut, packaged, and days-old ingredients are often hidden.
A good salad relies on crunch, balance, and timely serving. When salads are left to sit for long periods after dressing, the leaves wilt. Avocados or other ingredients are often covered with lemon to make them appear fresh. These dishes may seem special for their price, but they’re often made with the cheapest ingredients in the kitchen.
Overcooked Steak and Cheap Meat Cuts
Many chefs are saddened when an excellent steak is ordered “well-done.” This isn’t a matter of pride, but rather a question of the meat’s nature. Overcooking the steak robs it of its juiciness and tenderness. Furthermore, customers who expect everything to be perfectly cooked often fail to notice subtle differences in meat quality. Therefore, some restaurants use less premium cuts for such orders.
Inexpensive steak offerings often drown the meat in strong marinades and sauces to mask imperfections. The flavor is present, but the true quality is lost. Chefs know that meat is a place where compromises can easily be hidden.
“Chef’s Famous” Dish in an Empty Restaurant
If a restaurant is empty and a dish is repeatedly described as “famous” or “signature” on the menu, it could be a slight warning sign. Food that sells quickly is usually freshly prepared. But on slower nights, the same ingredients may remain in the refrigerator for longer.
A truly popular dish doesn’t need much promotion; it sells on its own. When the marketing language remains the same but the number of customers decreases, freshness can be compromised.
The Magic of “Truffles” at a Cheap Price
If truffle fries, truffle pasta, or truffle pizza are available at very low prices, experienced chefs know that truffle oil is being used instead of real truffles. Real truffles are expensive, seasonal, and have a very subtle flavor. The strong aroma of truffle oil is oftenSynthetic, making even simple ingredients feel “luxury.”
When a menu boasts a cheap truffle dish, the ingredients underneath are often mediocre. This is a taste of show, not depth.
How to Order Like a Chef
When chefs themselves go out to eat, they ask a simple question: “Which dish are you most proud of today?” The answer to this question reveals more truth than the menu itself. If the server enthusiastically describes a fresh, seasonal dish, that’s a good sign.
You don’t need to make lengthy inquiries. Just ask what’s selling best today or what’s about to run out. What’s selling fast is often fresher. It’s also safer to choose dishes with simple cooking methods—like grilling, roasting, or searing.
The Quiet Power of Choosing the Right Dish
When you learn to read the menu with a chef’s eye, eating out becomes more satisfying, not intimidating. There’s a unique joy in choosing a fresh and simple dish over flashy but questionable offerings. Sometimes the simplest plate turns out to be the most delicious on the table.
Ultimately, it’s not about perfect rules, but about instincts—freshness over flamboyance, honesty over showiness, and prioritizing seasonal ingredients. The next time you sit down at a restaurant, take a look around the room, read the menu, and ask an honest question. You might experience less “famous” but more vibrant flavors.
FAQs
1. Why do chefs often avoid Monday seafood specials?
Because seafood may be leftovers from the weekend, which can reduce freshness and flavor even if it’s still safe to eat.
2. Are all-you-can-eat shellfish deals risky?
They can be, since shellfish need very careful storage and handling, and high-volume buffets may compromise on freshness.
3. Why are heavily sauced chicken dishes less appealing to chefs?
Thick sauces can hide lower-quality or pre-cooked chicken, making the dish less fresh and less flavorful.
4. What’s wrong with cheap truffle dishes?
Most low-priced truffle items use synthetic truffle oil instead of real truffles, masking average ingredients underneath.
5. How can I order like a chef in a restaurant?
Ask the server what’s freshest or selling fastest that day and choose simple dishes that highlight natural flavors.
