Person Asks "What Dishes Do Professional Chefs Dislike Preparing At A Restaurant?", Gets 30 Various Responses

This is actually a funny question because it totally depends upon person to person that what actually in my career experience as a food blogger, what I have observed is that specifically professional chefs dislike is being asked to cook someone else’s specialty or signature dish from some other restaurant.

Once I was in a restaurant and came across an incident in a restaurant where a head chef was asked to prepare a dish from some other restaurant’s menu and he got offended by that thing.

I think every professional chef would not like that thing but that again too it depends upon person to person how someone takes this thing as a challenge or opportunity.

In my opinion, anyone would feel bad if challenged but yes If I were a professional chef and asked to do such a thing I would definitely do it and try to make a tastier dish for sure. Rest hats off to all the chefs here.

Thanks for the A2A Garrick.

The question really comes down to the quality of the ingredients I am using.

As an example:

I love cooking scallops, but not out of a tin.

I like cooking asparagus, but not when they are frozen.

I like cooking chicken but not the battery chickens that are pumped with chemicals and salt.

I love cooking mushroom risotto, but not in the spring

I like making vanilla ice cream but only if I have Tahitian vanilla pods.

Here are my two pet peeves:

A steak ordered “well-done.”
Would you like some ranch dressing to dip that dried out piece of shoe-leather in as well? At least have the decency to beg forgiveness from God for wasting that poor animal’s precious life once you’re done.

2. Any time a guest decides to rewrite our recipes.

Why don’t I just bring you a list of all the ingredients we have in the kitchen, and you can tell me what should be on the menu.

RISOTTO!

What a pain in the butt! Even though most kitchens par cook risotto to about 80% ahead of time it still takes a cook to be dedicated to finishing it without distraction. That’s why (IMO) many restaurant kitchens don’t do risotto very well. It doesn’t meld well into the workflow of a modern kitchen.

Make it at home!

My answer as would be, a dish that is not often prepared alot. The more you do of one, the better it will always be. I cannot affirm one particular dish that I do not like to prepare. This is just one persons view. I love to cook.

Set pieces are a pain in the a**, where ‘it has to look like this’. Or s**t like “‘nightengales drowned in brandy’ served in a hood” (is a thing). But generally, BRUNCH!

Traditional stews, pies and layered which are cooked in many steps.

Dishes with too many steps basically

I asked this question to my Grandson and he said that the dishes he dislikes are the ones where the food sticks to them and that most people including his mother, prefer non stick dishes or frying pans!

I would imagine this includes dishes either that are insanely and overly complicated , extremely simple and even fast-food, or the extremely mundane and done everywhere.

The first is well covered here.

The second you run into almost always because of kids. they have limited palates and will go to a 1-star place and dare to ask for an off-the menu thing like fish sticks or mac and cheese! They don’t yet get scallops or salmon, capers or morel mushrooms. I’ve seen them ask for a hamburger and fries in a 3-star establishment. First of all, why are parents even bringing kids into such a place. But I’m sure it peeves some cooks to make just a hamburger. You can get that at any McDonalds, Burger King, Wendy’s , Carl’s Jr, or In & Out. Worse that that, possible cooked bv some 17 year old with no culinary training. It’s an ego-killer.

The third would like ordering “Duck L’Orange” in the 1970s or Beef Tartar or Chicken al La King in the 1980s or heck anything pitched as Srirachi in the past decade. It starts off as cool and hip and a few top cooks latch onto it. The next year or two, every ‘trendy’ menu has it available. Heck, it’s like ordering ‘the souffle’ when you sit down in the 1960s. When you have 120 covers in a night and you get 90 orders for a “duck l’orange” and only 30 of the dishes you made, resentment sets in. Also, an ego-killer. The chef may soon realize “Hey, just bring some staff great at this one dish, what do you need my creativity for?”

Steak and seafood. There’s a fine line.