{"id":785480,"date":"2018-10-11T11:13:10","date_gmt":"2018-10-11T16:13:10","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=785480"},"modified":"2023-12-14T23:33:33","modified_gmt":"2023-12-15T05:33:33","slug":"restaurant-secrets-from-a-real-chef","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/","title":{"rendered":"9 Behind-the-Scenes Restaurant Secrets from a Real Chef"},"content":{"rendered":"
\"motion<\/div>\r\nWe've all seen some pretty scary restaurant secrets in tell-all style movies like Chef, Waiting and Burnt. But do you want to know what really<\/em> goes on behind closed doors at a restaurant? It's not actually as bad as you might think!\r\n\r\n\r\n
\"Chef<\/div>\r\n

It's Rare to Find Something Gross in Your Food<\/strong><\/h2>\r\nIt happens occasionally, but chefs work really hard to make sure your food is free of contaminants. It's not like the movies where the cooks do weird stuff to your food! So, if you don't like it, send it back without fear.\r\n\r\n\r\n
\"Chef<\/div>\r\n

Sometimes, the Pans Catch on Fire<\/strong><\/h2>\r\nPart of the reason your food tastes so good is because restaurant cooks use screaming-hot pans. It's the best way to get beautiful sear on a steak or caramelize vegetables before finishing them in the oven. From time to time, a pan gets a little too hot and catches on fire! In case you're wondering, covering it with salt is the best way to extinguish it quickly<\/a>.\r\n\r\n\r\n
\"Woman<\/div>\r\n

Chefs Use Lots of Kitchen Hacks<\/strong><\/h2>\r\nEver read about a cool way to peel garlic quickly? A chef probably discovered the hack as a way to save a ton of prep time! You're always running behind in a commercial kitchen, so you have to find creative ways to do a quality job that much faster.\r\n\r\n\r\n
\"Slice<\/div>\r\n

Your Food Has Lots of Salt (and Butter)<\/strong><\/h2>\r\nWondering why your home-cooked meal has a hard time rivaling the restaurant's version? It's probably because their chefs use way more salt and butter than you do at home. These ingredients might not be healthy, but they're definitely flavor enhancers<\/a>.\r\n\r\n\r\n
\"Chef<\/div>\r\n

There's Always One Dish on the Menu the Cooks Despise<\/strong><\/h2>\r\nEven when I was designing my own menus, there was always one dish on the menu that was super difficult or time-consuming to put together. You'll always work hard to make it great, but you sort of groan to yourself when you see it on the ticket.\r\n\r\n\r\n
\"Garlic<\/div>\r\n

Onions and Garlic Are Probably in Everything<\/strong><\/h2>\r\nYou might not like the taste of pungent onions or overpowering garlic, but they're probably in all the sauces<\/a>, dressings and marinades\u2014even if you can't see it. Since a lot of these foods are prepped in advance, it's very hard to accommodate people with those allergies.\r\n\r\n\r\n
\"Group<\/div>\r\n

There's No Such Thing as Weekends and Holidays<\/strong><\/h2>\r\nWhen everyone else was enjoying their three-day weekends, I was at work making sure their meals were prepped and ready to eat. Becoming a chef definitely means giving up weddings, funerals, parties and family gatherings. Hopefully you like the people you work with, because they become your new family!\r\n\r\n\r\n
\"male<\/div>\r\n

The Cooks Touch Your Food<\/strong><\/h2>\r\nIf you're a germophobe, you might not want to read this one. Some states require the use of gloves, but most allow line cooks to touch ready-to-eat foods with their bare hands. Don't worry, though: Most cooks are compulsive hand-washers.\r\n\r\n\r\n
\"Famous<\/div>\r\n

Most of Your Food is Prepared in Advance<\/strong><\/h2>\r\nIn order to get your food to you as quickly as possible, most of the dishes are prepped in advance and reheated to order. But, that doesn't mean that you're getting worse-quality food. In fact, preparing the food in advance actually gives the flavors a chance to mingle, making it even better.\r\n\r\nHere's everything that restaurant owners wish you knew.<\/a>\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

Wondering what happens behind closed kitchen doors? A restaurant chef spills the beans!<\/p>\n","protected":false},"featured_media":785704,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[303797],"categories-v2":[308432],"coauthors":[50034],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\n9 Restaurant Secrets from a Real Chef | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"9 Restaurant Secrets from a Real Chef | Taste Recipes","description":"A real chef shares restaurant secrets, like how much salt and butter is in each dish, when the food is really prepared and more.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/","next":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/2\/","og_locale":"en_US","og_type":"article","og_title":"9 Behind-the-Scenes Secrets from a Real Chef","og_description":"Here's what happens behind closed kitchen doors!","og_url":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2023-12-15T05:33:33+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/08\/TOH_Logo_Black.png","type":"image\/png"}],"twitter_card":"summary_large_image","twitter_title":"Behind-the-Scenes Secrets from a Real Chef","twitter_description":"A restaurant chef spills the beans about what goes on behind closed kitchen doors. Some of them might surprise you!","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/09\/assembling-food.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"3 minutes","Written by":"Lindsay D. Mattison"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/","url":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/","name":"9 Restaurant Secrets from a Real Chef | Taste Recipes","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/09\/assembling-food.jpg","datePublished":"2018-10-11T16:13:10+00:00","dateModified":"2023-12-15T05:33:33+00:00","description":"A real chef shares restaurant secrets, like how much salt and butter is in each dish, when the food is really prepared and more.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/09\/assembling-food.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/09\/assembling-food.jpg","width":1200,"height":1200,"caption":"Chef in Restaurant garnishing vegetable dish"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Listicles","item":"https:\/\/www.tasteofhome.com\/collection\/"},{"@type":"ListItem","position":3,"name":"Home & Living"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-19 00:09:47","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/collection\/restaurant-secrets-from-a-real-chef\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"images":{"785701":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/09\/chefs-in-kitchen.jpg","post_data":{"ID":785701,"post_author":"7006","post_date":"2018-09-17 12:12:22","post_date_gmt":"2018-09-17 17:12:22","post_content":"","post_title":"chefs-in-kitchen","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"chefs-in-kitchen","to_ping":"","pinged":"","post_modified":"2018-09-17 12:12:33","post_modified_gmt":"2018-09-17 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