10 Dishes Chefs Say They’d Never Eat in Their Own Kitchens

Professional chefs know restaurant secrets that most diners never discover. After years working in commercial kitchens, these culinary experts have witnessed behind-the-scenes practices that would make you think twice about certain menu items. Their insider knowledge comes from understanding how restaurants cut corners, handle ingredients, and prioritize profits over quality.

When chefs dine out, they bring this expertise with them. They know which dishes are likely sitting around too long, which ones mask poor quality with heavy sauces, and which items simply aren’t worth the premium price tag. So let’s explore the dishes that make even seasoned professionals say “no thanks” when they’re not the ones cooking.

Risotto

Executive chef Brian Motyka of Longman & Eagle in Chicago never orders risotto at restaurants because “most of the time risottos are pre-cooked, heated up, finished with cream (which is a big no), and then over-cooked beyond the al dente texture that you’re looking for.” This revelation about one of Italy’s most beloved dishes might shock risotto lovers. True risotto should be cooked to order, finished with butter and parmesan, with a consistency that’s both luscious and meltingly rich. The pre-made version you often get in restaurants lacks the creamy texture and fresh flavor that makes authentic risotto special.

Monday Fish Specials

Fish deliveries typically arrive on Thursday night for weekend service, with no weekend deliveries, meaning your Monday fish entree has been languishing under variable conditions for four days. As Anthony Bourdain noted, “When a kitchen is in full swing, proper refrigeration is almost nonexistent,” with cooks constantly opening and closing refrigerator doors to access other items. However, this advice has evolved over time. Before his passing, Bourdain walked back his famous fish advice, explaining that “it was a very different world” in 1999 New York, but in modern times “we have higher standards, we know more about food.”

Soup of the Day

Chef Michael DeLone of Nunzio in Collingswood, New Jersey explains that “Ordering the ‘Soup of the Day’ is code in the hospitality industry for ‘the back of the house is trying to get rid of its walk-in inventory from the weekend before vendor deliveries come in for the following week.'” Famous chef Gordon Ramsay avoids ordering soup in restaurants because it can be a way for chefs to use up old ingredients, and restaurants often serve their soup of the day several days in a row, resulting in an expensive dish that’s neither special nor fresh. Think twice before ordering that tempting daily soup special.

Bread Baskets

According to Anthony Bourdain, “a lot of restaurants recycle their bread,” noting that the main reason restaurants reuse uneaten bread boils down to “the first rule of classical cooking: Use everything, waste nothing.” Executive chef Rory Schepisi has seen restaurants re-using uneaten bread for different patrons, and sometimes servers won’t wash their hands when touching bread, with bacteria-covered crumbs collecting in basket bottoms. While those carby delights may be tempting, they could be full of germs from the previous diner, not just carbs and calories.

Mac and Cheese

Chef Yulissa Acosta of Hearth ’61 at Mountain Shadows resort in Paradise Valley, Arizona states that “An entrée I will not order while eating out is mac & cheese of any sort,” because while undeniably delicious, it distracts from enjoying other dishes the restaurant may have to offer. Why spend money on mac and cheese when you can easily make it at home, especially with the increasingly exciting world of boxed mac and cheese options available? Restaurant mac and cheese often comes at a premium price for something you could prepare better yourself.

Truffle Dishes

Pastry chef Saura Kline of Local Jones in Denver’s Halcyon Hotel advises to “Never order anything that has the word ‘truffle’ in it,” because unless you’re at a high-class fine-dining restaurant, this usually means truffle oil, which is very rarely made with actual truffles and tends to be used aggressively, immediately increasing the price regardless of actual quality. Most restaurant truffle oil is synthetic, created from chemical flavorings rather than real truffles. You’re paying premium prices for an artificial product that can overpower dishes with its strong, unnatural taste.

House Salads

Chef Suhum Jang, co-owner and managing partner of Hortus NYC, personally avoids ordering house salads because “I’ve seen restaurants repurpose leftover scraps from other dishes as salad ingredients, which is off-putting. Additionally, the base greens aren’t always fresh, and heavy dressings are often used to mask this lack of quality.” Salads in restaurants are often made with precooked ingredients like chicken and eggs that could have been prepared days in advance, lacking vigor or vibrancy. When it’s so easy to make a great salad at home, why order one when you’re splurging on a nice meal?

Chicken Dishes

Executive chef Ryan Ososky of The Church Key in West Hollywood confides, “I will order almost anything when I go out – but never chicken because it tends to be overcooked at most restaurants.” According to the Food Network’s website, chefs avoid ordering chicken in restaurants for many reasons, including overinflated price and lack of originality. Restaurant chicken often lacks the careful attention and precise timing it needs to stay moist and flavorful. For the price you pay, you’re usually getting a disappointingly dry and overpriced protein.

Mozzarella Sticks

Mozzarella sticks are one of those appetizers that’s way easier to buy frozen than make from scratch, so most restaurants do just that, meaning they’re not fresh and you’re paying a lot of money for something that costs the restaurant very little. If you’re ever eating out with a chef, you’ll never see them order these deep-fried delights because they’re rarely made with love. The frozen variety lacks the stretchy, melted cheese and crispy coating that makes homemade mozzarella sticks so satisfying.

Margherita Pizza

Chef Julia Helton warns about ordering margherita pizza, stating “Stop paying for this dish. It’s just dough, a little sauce, a few pieces of basil, and part of a log of mozzarella.” You’re paying twelve dollars minimum for a dish that costs one dollar to make, and even executive chefs from Italian restaurants acknowledge that traditional eateries can serve margheritas that aren’t worth it. If you’re eating in a joint that may not be spending top dollar on ingredients, you’re falling prey to an obscene mark-up.

The dishes chefs avoid reveal something important about dining out. It’s not about being difficult or pretentious – it’s about understanding value, quality, and food safety. These professionals know when you’re paying premium prices for shortcuts, reheated leftovers, or ingredients that could make you sick. Their wisdom can help you make smarter choices and enjoy better meals when you eat out. What do you think about these chef revelations? Have you been ordering any of these dishes?