6 Chefs Get Real About The Foods They Secretly Hate Making

Illustrated by Louisa Cannell.
The adage may be "the customer is always right," but there are times chefs would rather just agree to disagree. After all, when you're passionate enough about food to be cooking for a living, that means having plenty of opinions on the right and the wrong way to do things. Of course, when you're dependent on keeping restaurants guests happy, that often also requires keeping your opinions to yourself. That is, until got chefs to share how they really feel about some of the offerings on their menus.
We asked a a few professional chefs for the dishes they secretly (or not-so-secretly) loathe, and they didn't hold back. From Instagram-worthy desserts to fancy foods that are just a bit too fussy, here are six things they'd rather not have to make as part of their professional careers.
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1 of 6
Illustrated by Louisa Cannell.
“Any Instagram dessert nonsense is annoying. We hate making those melting chocolate orbs, both for the work that goes into it and because its so cliche. The most popular technique is dipping a balloon that’s been partially inflated into chocolate and then freezing it, then you just pop the balloon and viola! The dessert doesn’t speak for itself, which is why you have dessert and a show, if you will." – Anonymous, NYC
2 of 6
Illustrated by Louisa Cannell.
"Oh man, I HATE making consomme. Hate hate hate it. You waste a whole bunch of fresh ingredients just to clarify stock, then if you don't have a pot with spout at the bottom you have to risk ruining it when you try to get it out. It's just an overcomplicated, easy-to-fuck-up soup you make for no other reason than bragging rights." –Ash Blair, Former Chef
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3 of 6
Illustrated by Louisa Cannell.
"ANYTHING brunch related…It’s not my fault you are way too hungover to cook your own simple breakfast, because lets face it, I am just as much as, or most likely MORE hungover than you are to be making your eggs, bacon, and pancakes. But hey, I’ll gladly charge you three times that to make my own food cost lower. Breakfast is too easy – I love to be challenged. There is nothing more fun than knocking out a bunch of complicated things at once, in unison with the rest of the kitchen, a.k.a. 'The Dance'" – Joshua Tango, French Laundry, Yountville, CA
4 of 6
Illustrated by Louisa Cannell.
"So I secretly hate cooking for vegans and vegetarians. I am a proud meat eater. The kind who makes a seven meat chili at the cook off. One year the chili cook off I was in asked me to make a vegetarian option so I made a three meat chili instead." — Synaca Stevens, Green River Foods, Atlantic Beach, FL
5 of 6
Illustrated by Louisa Cannell.
"I love all the simple pasta dishes, like pomodoro, butter and cheese, or garlic and oil. I don't mind taking the skin off a piece of fish. I'd say the one thing that continually bothers me is when people ask for a green salad with tomatoes, or sliced tomatoes with a burger—in January. It happens often enough and I hate having to explain to people that we don't have tomatoes out of season because they're just terrible.

"There's a decent percentage of the population who don't get the vast difference between an in season field tomato and an out of season commodity tomato. The last thing I want to project is an unwillingness to please, because nothing could be further from the truth. But when I get into my tomato rant, I've seen the eye rolls. It kills me." –Laurence Edelman, Left Bank, NYC
6 of 6
Illustrated by Louisa Cannell.
"For me, making foie gras is always a tough and delicate job. Getting it clean of every little nerve (while keeping the shape intact) is an art form in itself. You have to be very thorough, careful and patient.. The seasoning and marinating must be done with a very light touch in order for the foie gras to retain its original flavor profile. And finally, the cook time is crucial - just a few seconds too long can ruin the entire process. That being said, it’s really more of a love/hate relationship — it really can be something special." –Thomas Besnard, Brigitte, NYC
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