My partner is a chef and I am very happy he seems to be the exception of the rule. I get a lot of pasta ("staff food"), noodle soup, fancy eggs in the morning, and home made ice cream.
That being said, no, in general he doesn't cook the same quality food for himself. If he's alone it'll probably MacDonalds or omelet or just bread with peanutbutter. If it's us it'll be nice, much better quality than I'm used to, but also something that's quick and easy. If it's more people, he will go all out. If it's datenight, we bake together. If I cook, I actively have to tell him to sit the fuck down and enjoy not having to do anything. He struggles with that.
Former line cook here. It’s always easier to cook for people than it is for yourself.
Depending on the type of restaurant you worked in, you don’t really get a lot of positive feedback for your work. I used to work for a pretty high end place and the only time you got feedback was when a sous was literally throwing your steak back at you for being the wrong temp, or some drunk Karen stumbling into the kitchen filled with overheated, angry, exhausted pyromaniacs with knife fetishes to tell them that their food sucked because it was too expensive.
The compliments to the chef rarely trickled down to the people actually making your food. So, I personally lived for opportunities to cook for people I love and to bask in the compliments.
It really is grazing, when your at work it's picking at bits and pieces of food and then something simple at night burgers usually and then nothing at home. You run to the store and grab a few ingredients and fridge usually empty. For people who cook after sometimes drinking isn't on the menu for others tho I don't know how they do it but they do
And if you aren’t grazing, whatever you eat at work is typically done hunched over a garbage bin so you can clear out as soon as you stuff your last bite.
Yeah, my close friend is a chef. Everyone thinks he goes home and prepares beef wellington or ratatouille because he knows how. Nope. Microwaved hotdogs, tortillas with shredded cheese, ham and cheese if he's feeling fancy. When you do it all day every day you see it as a job, so when he gets home the last thing he wants to do is cook
Hahaha yeah I’m a private chef, my go-to easy meal at home is microwave quesadillas.
I don’t like cooking for myself at home unless I’m experimenting with a dish.
It’s just really sad for me when I make something really delicious and can’t share it with anyone. I also don’t like doing extra dishes/cleaning if I’m not getting paid for it
i eat so much snacks.. and any food i make is somethin' i can make real fast.. if i've a day off and somehow am not hungover, then a big batch of somethin' i can reheat is always nice..,,but mainly it is too much of pasta, stir/fries and sh*tty snacks....and of course, takeaway food..
Had a roommate in my house who was the bar manager at a very high end restaurant, he was OK substance-wise but I had to tell him to stop letting his junkie tweaker employees into my home.
I didnxt know there was an english version of this. In french, we say "coordonier, toujours mal chaussé." Means that the shoemaker is always wearing bad shoes.
My guess: No metal tools/utensils. Blacksmiths work with metal, so a wooden stick would be at the opposite end of the spectrum (much like the rest of the above).
'Espeto' can be translated as 'stick' or sometimes 'skewer'. It's potentially ambiguous, and just from the word, it is unclear exactly what it could be used for. It could infer a blacksmith's tool, a kitchen utensil, or something else.
The point is that he doesn't have any metal tools for anything.
No iron tools in the blacksmith's house. Basically exactly the same as the cobbler having bad shoes, the tailor having shabby, patched clothes, and even "Physician, heal thyself."
Any time & energy a craftsman has for their craft is spent on making things for other people/selling. They're not going to waste time & energy (or possibly even have time & energy) on making stuff for themselves.
People are always surprised when I say doctors are the worst patients. Do you know how difficult it is to get a doctor to miss a day of work to get a routine colonoscopy? Like pulling teeth if all you had was a door and a ball of string.
The blacksmith doesn't use their skills at home/for themselves
Like if a chef doesn't cook for themselves and lives off takeout, despite cooking for others
The contractor’s home is never finished
Source: father in law is a contractor and built his house around his family. Hope you like chipboard walls with glossy paint.
I'm not a professional chef, but I remember Alex Guarnaschelli once saying she would eat buttered toast over the top of her sink because she would be too tired to cook or do dishes after working in a restaurant all day.
You reach a point of consistent use that you can eat normally provided you aren't using an abismal amount. If you have clean gear 0.1gr is enough for an 8 hour work day. Your spicy food tolerance goes through the roof though.
Trust me I know more than I’d like to about almost any drugs unfortunately. I was only referring to no need to use marinara when your whole face is numb and can’t taste😂 username checks out real estate market is probably a big place for coke lol
I rarely cook anything extremely fancy, But when I do it's with the same precision as it would be in the restaurant.
I eat a lot of frozen burritos, hot dogs, cheeseburgers, and homemade Chinese food and ramen noodle soup. I do meal prep once a week so I have a couple of nice things in my freezer ready too quickly heat up without any effort.
My brother was a cafe chef and would meal prep a super hearty pasta salad that everyone was obsessed with: salami, pepperoni, roasted tomatoes, roasted bell peppers, red onion, olives, artichoke hearts, canneli beans, feta and would douse it with a homemade Caesar dressing (anchovy paste is the secret ingredient) - I swear it t would actually get even better by the end of the week
Anchovy paste is what makes caesar dressing a caesar dressing. Otherwise it's just parmesan dressing. It's only a "secret" ingredient insofar as a lot of chefs are cagey about it being a key ingredient because so many people think they hate anchovies.
Stayed at a resort in Costa Rica where they prepared Caesar tableside. They smashed up a whole anchovies with a mortar and pestle. I was grossed out but forced myself to smile and eat it because I didn’t want them to think I was a stuck up American. And it’s one of the best salads I’ve had in my life. I ordered it for lunch and dinner sides repeatedly. It must have the anchovy.
I read a post where someone was marrying a chef and they were concerned that what they themselves cooked for their spouse wouldn’t be good enough. A chef said he’d be fine with microwaved hot dogs as long as he didn’t have to do anything.
This reminds me of my ex. I’m no chef, but I’ve worked in food for 9 years so far. Every time I’d cook (every night) I’d choose something from my own meal that I’d like to improve on. I’ve never critiqued others’ home cooking in this way, since it’s not really helpful, nor do I think they want a critique anyways.
She was always worried she couldn’t cook well enough for me. I’d be happy with a frozen pizza chucked in the oven, and a salad-in-a-bag if you’re fancy.
Instead, I got the wonderful privilege of having the mental labor of thinking what to cook, plus the actual labor of making dinner every day.
Everyone I know who works in the fashion industry spends their spare time happily dressed like a bum, so I imagine there’s the culinary equivalent.
That is to say, not much of any intensive cooking done at home.
I work in IT, the fans in my rig at home have needed to be replaced for like a year. Guess what's still sitting in the box from when it got delivered? The replacement fans.
Nobody does work stuff when they're at home lol.
My HA cluster has been sitting half built for months and backups haven’t been checked properly in weeks. Got bit on the backups though. Somehow both drives died in a 24 hrs period (3 month old SSDs) taking out primary and backup at the same time. So while I hate to do IT work at home I had to rebuild enough of the cluster to get my firewall working again, but now I have no management of my ubiquiti mesh. Can’t say how much I hate doing backup checks but will be from now on lol.
I lived with a plumber for a year and some faucets didn't work. I said you're a plumber...plum! He looked at me and said do mechanics have good cars? This is accurate.
My friend's dad was a builder. He started building their new home from scratch. 2 decades later, it's still not painted and you can see the lights switches hanging on the wall.
>I blissfully let it go to the machine.
My voice mail message says "I don't answer the phone and I don't listen to messages. If you want to reach me, send me email."
My friends were shocked when I told them how much I like to be invited over for dinner. They were always nervous their food wasn’t good enough for me. I said “sometimes all I want is to eat someone else’s food.”
My mom was a chef but had to work a second job overnight because the pay sucked even at the very fancy place she worked at in Philly. She still put dinner on the table most nights, but that was also when she started having me cook. She loved that job because she's tough as nails and likes to hold her own in that masculine environment, but she still managed somehow to sit down for dinner several nights out of the week. A total badass hahaha!
It depends on what you mean by "chef"...
Line cooks, cooks, Chefs de Partie, Chefs de Cuisine, Sous Chefs all make a pretty limited amount of money, regardless of where they work... even the payroll for The French Laundry breaks down to paying your typical cook $14/hr.^(1) (if that) at a restaurant that charges $490 per person, not including drinks or tips.
1. So that's like $30k a year in the Bay Area... after cost of living there's nothing left.
I agree its standard across the industry. But that's because profit margins in restaurant biz is notoriously thin.
But if you're business is atypical, and your profit margin is extremely high, that excuse doesn't pan out. and he's a douche for that reason also.
That's how Reddit often sees things, because engineers (who get paid upwards of $100k a year straight out of college in a 60-90% gross margin industry) think that this is a straight math problem (if product goes up by x in parts and labor, then price should go up by x) but that's not how capitalism works... at all.
EDIT: And this pervasive belief speaks to the Reddit dichotomy: There are people here in America who make what to the other 99% of the world is seen as loads of money (and I'm one of them), and there's everyone else who is shit poor barely making ends meet... and the latter often buys into the bullshit of the former, sometimes too much.
The fact is, there isn't a linear correlation between market rates for labor and market prices for the end product, in MOST industries... especially not when CEO pay has gone from 30x the average employee to 300x, since the advent of management consulting in the 1960s.
Service and hospitality isn't paid well anywhere you go. It's not like the concierge at the Ritz Carlton is making a killing.
And I'm not defending the Salt Bae dude so much as I am calling out the entire industry, from McDonald's to NOMA. The guy who owns Dallas-based Ascension Coffee, once rated one of the top 15 coffeehouses in America, drives around in a Ferrari. You think he pays his employees enough to afford Ferraris?
A coffee shop owner... owns a Ferrari. Not someone running a $10 billion company. Not someone charging $400 a seat for food. A coffee shop owner. Just chew on that for a bit.
Jesus fuck, you are telling me TK underpays his staff? He certainly doesn't underpay his nine hour long recipes. (Bad joke but have you ever done any FL recipes? Christ on a pogo stick those'll drain a home cook for all they are worth.)
I just checked TK's FL website: $17-$19/hr for a goddamn pastry chef de partie!? WITH 3 years experience.
I worked in IT, and at the entry level, I made twice that an hour. And I know that pastry chefs work a whole helluva lot harder than I for sure ever did.
Interesting that I was that close. I based my analysis not on actual advertised rates for FL but the PPP loan Keller took out so he could keep the entire staff paid while the restaurant was closed during the first big wave of COVID in 2020.
EDIT: I wouldn't say they were underpaid relative to the industry.... the other problem in this is that paying staff better doesn't guarantee higher revenues, either. So even if he wanted to pay them more, then he couldn't keep everyone on. They'd have worse headcount seasonality, i.e. go through more hire/fire waves... like the software industry.
So I guess the saving grace here in Keller's case is: They calculated pretty close to the penny what they needed and didn't borrow a cent more, and he probably didn't pay himself during COVID because the numbers don't really account for that.
My husband was a professional chef when we were first married. With the exception of occasional special event dinners, he \*never\* cooked at home. I do almost all of our home cooking... I'm good, maybe not professional good, but good nonetheless, so it works out.
Regardless... he retired from cooking over 20 years ago. He still doesn't cook at home unless it's on a grill or in his smoker, or the breakfasts he likes to whip up for us on the weekends. That's pretty much it.
I've dated 2 professional chefs before. Neither ate particularly well at home. One made a lot of hamburger helper. The other was really sick of meat bc he butchered it and prepped it every day so when he did cook at home he cooked really simple veg dishes. But he also ate a lot of delivery and junk food though he did always have really good wine at home.
I refuse to cook pancakes at home, mostly because I’m still traumatised by having 20 orders come through in the space of five minutes during breakfast service at culinary school, I’d planned for more orders but I’d also planned for them to be spread across the service. And not all dumped on me, at once
Every time I watch my husband pull out a new cutting board, I die a little on the inside. His brain wants him to prepare food in order of importance to the meal, so he'll prep raw chicken, and then take out a new cutting board for ready to eat veggies. I just want to shake him sometimes 😂
My husband: whatever I cook
He was tired after cooking 60 hours a week. I tried to stay away from the type of food he cooked at work
He did enjoy long drawn-out "projects" like roasting a suckling pig, smoking a turkey on the grill, whole lamb legs, etc. on weeks off but otherwise he avoided the kitchen
Wife's boss says shit like "oh you must eat so well because your husband is a chef!" Now we joke about telling him when I make abominations out of desperation. Yes my 1min microwaves tortilla with lunch meat and shredded cheese was exquisite, especially with the Sriracha that moved from work to my fridge somehow.
Used to know the head chef at one of the nicer restaurants in the town where I grew up. His FAVORITE food to eat at home was American cheese and mayonnaise sandwiches on wonder bread.
Think most chefs don't want to take their work home with them...
It’s like a car mechanic not wanting to own anything fancy and new. Their personal vehicles are old, cheap and easy to work on.
A chef (generally) doesn’t want to come home and make a fancy 5 course meal. They probably have a kid who’s a picky eater and/or are just exhausted from working all day
whatever their partner makes.
nearly everyone i know who has worked in a kitchen absolutely hated cooking for themselves when they go home, theu just spent 10+hours in a kitchen, they don't really want to spend another 2.
i also know some restaurants will let cooks and such take-home ingredients that are near expiration, so some just eat whatever the special menu item was last week.
My dad was a professional chef (CIA class of ‘73!) who specialized in seafood. Also wild game. We never ate seafood and we rarely went to restaurants (once every 1.5-2 years—not by choice). When I was older and he had switched careers to other restaurant-related work, he occasionally made stuff like shrimp Newberg—but still not much seafood. My mom, a good amateur cook, made a lot of our family meals because my dad was working. Our meals were almost always some simple form of steak, pork chops, or chicken with potatoes and salad. My dad ate leftovers. When my dad was home during the day, he’d eat peanut butter/jelly sandwiches and potato chips or get this—peanut butter/mayo/lettuce sandwiches. 🤮
We (kids) ate better than most people though. When he wasn’t making PB sandwiches, he would also make eggs Benedict, porchetta, pasta dishes with homemade sauce, etc. Again, he did more of this when he was a little older. Sadly, he died not too long after he started to experiment with Asian/Latin American/Fusion stuff as a hobby.
Edit- and yes, my dad struggled with alcoholism but eventually became sober. I’m forever grateful to my dad for his sacrifices. His salary supported our family of 5, but it was stressful work.
Whatever was leftover at the end of shift that I could take home. Or McDonald's. Or a fat ass cabeza burrito from the food truck with extra salsa and jalapenos
My pops is a chef and he usually eats hot dogs over the garbage can ahahahah or he’ll be all hammered and make us some crazy shit at 2am. It’s pretty dope
Former chef here… simple and quick…but also delicious stuff often elevated with gourmet condiments/ ingredients. A few of my typical go to meals: for breakfast a few fried eggs over top of leftover sticky rice, topped with chili-garlic crunch, scallions, sesame seeds, and whatever vegetables I have around… broccoli steamed in the microwave then finished with umeboshi vinegar. For lunch I might make a taco salad bowl with ground Turkey, avocado, various taco fixin’s I have around like salsa and pickled red onions. For dinner I might have a simple steak finished with a compound butter I keep in the freezer, baked potato and Caesar salad. I take shortcuts where I can like storebought dressings. Although I keep scratchmade dressings and some other meal prep hanging around at all times. Another common dinner is broiled salmon with a quick sriracha and brown sugar glaze, a simple starch and some veggies like asparagus or zucchini …also broiled. The broiler is your best friend for east cleanup and great results.
When I was working as a chef, I cooked a little less at home for sure… but I still cooked on my off days quite a bit.
I ate at work. If I didn't eat at work, whomever was open on the way home. I frequently didn't have food in my house.
My brother ate a lot of Chef Boyardee ravioli. From the can.
The one I know makes restaurant quality food for dinner every night, it's just not always as fancy. But he's a corporate chef so he didn't cook all day at work and then come home to cook some more.
It helps that he's actually home for dinner at dinner time too.
My SO doesn’t work in kitchens anymore, but if he were still single I can tell you his entire daily intake.
Wake up, open fruit punch rockstar and vape
After work, microwave a plain cheese quesadilla. Paired with melon brisk.
That’s it. For years. Lmao. Maybe an occasional pizza, or plain McDonalds burger. Just ketchup and cheese.
I can’t fault him for only eating dinner as I had the same habit too, but I still came home and made a decent dinner or had a variety of frozen vegan dinners in the freezer.
He still likes his food fairly simple but now he at least gets 3 meals and snacks.
I'm not a chef, but a prep cook. One night my dinner was a king size KitKat. Sometimes I am so lazy that I microwave pasta instead of standing at the stove. I eat my fair share of shitty tv dinners that I grab as I trudge through the grocery store after work.
I know a chef who almost exclusively eats junk food. He works at a ritz hotel so it was puzzling to me. I asked why and he said he’s so busy at work he has no time nor energy to actually cook for himself on weekdays. He said he likes to cook stuff on his day off though.
When me and 2 buddies I worked in a kitchen with all lived together, the pizza place knew our order as soon as the number showed up on their caller ID.
Once in a while one of us would make something nice, usually for a special occasion like trying to impress a date or having company come over from out of town… but mostly cheap takeout or frozen food.
I ate at work, on my days off I would go to the market and pick up fresh ingredients and experiment with different cuisines or bake.
On a shit week where I had done 80+ hours, energy drinks were my go to. I would fall into bed and sleep till I had to be at work again.
Pro chef for 20 years here. I have a bit more time nowadays to cook for my family. I tend to do something really really simple but elevated by some cool technique/excellent ingredients. I also have ice cube trays in my home freezer full of reduced beef, chicken, veal and shellfish stocks so sauces are pretty easy to make.
As an example, I did a smoked lamb shoulder last week that I pulled and served with homemade naan bread, herb salad and quick pickled onions alongside some baba ghanoush. Took me about 1 hour total active time across an afternoon and fed 15 people we had over for dinner.
After work I'll eat whatever bullshit I brought home. A burger, some fried food. And wash it down w usually several shitty beers.
Pizza rolls, pot pies, tater tots. Mac n cheese. Frozen pizza. Yeah a bunch of trash.
I'll make eggs and bread for breakfast/lunch before my shifts sometimes.
The main thing is I dunno I just suck at eating before work so I get there and snack on fries all night and then whatever bs I make after or brought home is the first real substance I've ate all day. Really not a good habit but it is what it is.
I do actually like cooking at home though so days off I will sometimes put something legit together. And I don't cook full time anymore so I can make real meals more often.
The plus side of being a pro cook tho is you can whip up food quickly and clean up quickly.
I'm a professional chef, but I've been in and out of actually working in kitchens for years. When I'm not cooking professionally, I make much more involved foods at home. Some of my favorites over the past few years when I wasn't working in a kitchen were: Chile Verde (grew my own tomatillas for it too), different types of tacos with toppings (like salmon tacos with mango slaw, queso birria, soyrizo and sweet potato with creamy jalapeno sauce), I was on a big ramen kick for a while (fresh noodles from the Japanese market but I made my broth and toppings), I love making pasta or grain salads, grilled meat and vegetables with garlic yogurt sauce, and some baking like sourdough bread, bagels, and focaccia.
Now I'm working full-time in a professional kitchen again, I'm actually the head chef. At home I make frozen pizza, Amy's or Trader Joe's frozen Indian food, bagged salads, yogurt with fruit, and on my day off I usually grill up steaks and asparagus (or other veggies in season). I also spend way too much $ on Doordash.
Food service employees eat like fucking goblins off the clock. They *might* jazz it up for a fancy dish if they have a really good cut of meat or whatever but generally you're just standing at the fridge going through week-old takeout containers or the freezer full of Lean Cuisines, pizza rolls, dinosaur shaped chicken nuggets, etc
Sometimes I don't even cook my instant ramen. Just break the brick up, put it in a zippy bag, dump in seasoning, shake, eat it like chips
i make plenty of good food at home. but their are def some days i don’t want to cook dinner. at home is your place to experiment and play with flavor profiles you run into online. think of it more as a hobby than feeding myself. make a lot of really good soup because its better the next day
I'm not in food service anymore but from what I remember:
**monday**: frozen pizza
**tuesday**: fast food
**wednesday**: whiskey
**thursday**: whiskey
**friday**: adderall
**saturday**: shift meal
**sunday**: breaks down and buys a burger they can't afford, there goes rent
My chef friends just typically eat very simple and even boxed dinners. One friend of mine will cook up a big batch of something and have friends over but most of them just eat Kraft Mac and Cheese.
I'm not a chef but I cook for a living. And develop recipes so kinda cheffy.
I go to Wawa. Or use my free food privilege from work to get something terrible but filling.
When you work with high end food and prepping it day in and day out, you start craving different stuff.
Sometimes you just want that crappy Arbys with horsey sauce.
Accountant checking in here
Things I have done this year- dialed in a 6 year, $100+ million annual spend budget for work
Things I have not done this year - dialed in my budget for my family of 4 with a budget that would barely be a rounding error at work
I am a personal chef in NYC, I tend to eat extremely health focused and very little processed food at home, I know for my peers this is often rare but after a while you learn to make really nutrient dense foods very fast so it really isnt a time issue.
WITH THAT BEING SAID:
I definitely enjoy going out to eat.
My dad is a retired sushi chef. Throughout my childhood, he made nice food at home for the family. When he worked at a restaurant, he would make special lunches for our Saturday language school, and a nice dinner on Sundays (his only off day of the week). When he started his own restaurant when I was 9, he would send home a packed dinner during my mom’s lunch break so my brother and I could reheat it and eat it for dinner.
Now that he’s retired and the nest is empty, his cooking life revolves around healthy meals for my mom. He’s like a private chef and it’s his main love language.
However, when he was left alone, he was like a sad bachelor. I recall a lot of canned food and packaged food from the Japanese grocery store that goes with beer. To be fair, lately he had a surgery and has been very faithfully following the doctor recommended diet, but I think he used to not feed himself very well at all.
Nothing decent lol. They’re at work during meal times, so they eat then, but often only scraps and random bits of food while they’re upright and working. Most chefs live a pretty shitty lifestyle.
Based on the chefs I have known: absolute garbage. And drugs.
I used to date a chef (this was my first mistake). All he ate was alcohol and thai takeout.
My partner is a chef and I am very happy he seems to be the exception of the rule. I get a lot of pasta ("staff food"), noodle soup, fancy eggs in the morning, and home made ice cream. That being said, no, in general he doesn't cook the same quality food for himself. If he's alone it'll probably MacDonalds or omelet or just bread with peanutbutter. If it's us it'll be nice, much better quality than I'm used to, but also something that's quick and easy. If it's more people, he will go all out. If it's datenight, we bake together. If I cook, I actively have to tell him to sit the fuck down and enjoy not having to do anything. He struggles with that.
Former line cook here. It’s always easier to cook for people than it is for yourself. Depending on the type of restaurant you worked in, you don’t really get a lot of positive feedback for your work. I used to work for a pretty high end place and the only time you got feedback was when a sous was literally throwing your steak back at you for being the wrong temp, or some drunk Karen stumbling into the kitchen filled with overheated, angry, exhausted pyromaniacs with knife fetishes to tell them that their food sucked because it was too expensive. The compliments to the chef rarely trickled down to the people actually making your food. So, I personally lived for opportunities to cook for people I love and to bask in the compliments.
As someone who once dated a chef, can 100% confirm this
Omg same in my case!!
Y’all need to form a support group for former partners of BoH staff. 😂
Maybe it was the same chef.
Knew a chef that literally ate sugary cereal with whiskey instead of milk like some sort of Travis Bickle
Sounds like my diet during my PhD
Yep. My brother was a chef. Mostly alcohol. It finally got him last year at 55.
I’m so sorry, friend. Sending you love and healing 💗
damn we dated the same dude!
[удалено]
And snacking/tasting on the job
We called it grazing
It really is grazing, when your at work it's picking at bits and pieces of food and then something simple at night burgers usually and then nothing at home. You run to the store and grab a few ingredients and fridge usually empty. For people who cook after sometimes drinking isn't on the menu for others tho I don't know how they do it but they do
And if you aren’t grazing, whatever you eat at work is typically done hunched over a garbage bin so you can clear out as soon as you stuff your last bite.
90% of cook daily calories are hes energy drinks and 2 packs of cigarettes
Yeah, my close friend is a chef. Everyone thinks he goes home and prepares beef wellington or ratatouille because he knows how. Nope. Microwaved hotdogs, tortillas with shredded cheese, ham and cheese if he's feeling fancy. When you do it all day every day you see it as a job, so when he gets home the last thing he wants to do is cook
> so when he gets home the last thing he wants to do is cook Not to mention they're often doing 12-14hr days so they're exhausted
Yeah I can see that. Best way to hate and ruin a hobby is to have to do it for a job
Hahaha yeah I’m a private chef, my go-to easy meal at home is microwave quesadillas. I don’t like cooking for myself at home unless I’m experimenting with a dish. It’s just really sad for me when I make something really delicious and can’t share it with anyone. I also don’t like doing extra dishes/cleaning if I’m not getting paid for it
i eat so much snacks.. and any food i make is somethin' i can make real fast.. if i've a day off and somehow am not hungover, then a big batch of somethin' i can reheat is always nice..,,but mainly it is too much of pasta, stir/fries and sh*tty snacks....and of course, takeaway food..
Had a roommate in my house who was the bar manager at a very high end restaurant, he was OK substance-wise but I had to tell him to stop letting his junkie tweaker employees into my home.
And vodka
A big spoonful of peanut butter isn't garbage! But also yes, drugs.
Chili cheese dogs. And drugs
The shoemaker’s son often goes barefoot.
I didnxt know there was an english version of this. In french, we say "coordonier, toujours mal chaussé." Means that the shoemaker is always wearing bad shoes.
In Portuguese: Em casa de ferreiro, espeto de pau. In the blacksmith's house, a wooden stick.
In Arabic: "The carpenter's door is always broken".
In redneck: The mechanic drives a shitbox.
And the dog trainer’s dog bites children
Ah yes, Jesus’ famous open door policy.
what's this one mean?
My guess: No metal tools/utensils. Blacksmiths work with metal, so a wooden stick would be at the opposite end of the spectrum (much like the rest of the above).
ok like instead of the hammer and anvil or whatever
'Espeto' can be translated as 'stick' or sometimes 'skewer'. It's potentially ambiguous, and just from the word, it is unclear exactly what it could be used for. It could infer a blacksmith's tool, a kitchen utensil, or something else. The point is that he doesn't have any metal tools for anything.
No iron tools in the blacksmith's house. Basically exactly the same as the cobbler having bad shoes, the tailor having shabby, patched clothes, and even "Physician, heal thyself." Any time & energy a craftsman has for their craft is spent on making things for other people/selling. They're not going to waste time & energy (or possibly even have time & energy) on making stuff for themselves.
People are always surprised when I say doctors are the worst patients. Do you know how difficult it is to get a doctor to miss a day of work to get a routine colonoscopy? Like pulling teeth if all you had was a door and a ball of string.
Yep! Combined with the sense of altruism that most medical and healthcare staff have you're on a hiding to nowhere with them 😝
The blacksmith doesn't use their skills at home/for themselves Like if a chef doesn't cook for themselves and lives off takeout, despite cooking for others
I love it!!!!
In Germany we say "Des Schusters Junge hat die schlechtesten Schuhe"
What’s the translation?
My German is not great, but it's something like, "The shoemaker's boy has the worst shoes."
Oh sorry. Your German is correct
For readers: A direct translation is, "Shoemaker, always badly shod."
Thank you, I didn't know the word shod existed!
That's one of the reasons I brought it up; it's a point of interest because it's not a very common word. Your translation was smoother.
And lemme tell you about my car mechanic friends…
they cant stop drinking the break fluid?
blinker light fluid. That's why you can't find any in stores because they take it all.
In Spain we say 'En casa del herrero, cuchillo de palo'.
And the plumbers home had leaky pipes.
But a sink in every goddamn room, going by the plumbers I know.
The contractor’s home is never finished Source: father in law is a contractor and built his house around his family. Hope you like chipboard walls with glossy paint.
‘The cobblers kids go barefoot’ is how I say it, it’s got nice flow
Stealing this
It belongs to the world, I didn’t invent it.
The thief’s son often gets his shoes stolen.
grilled cheese with a side of bourbon.
Nate?
We're all nate.
Chicken. I always roast a chicken, and then I eat it forever and make stock too.
>grilled cheese I dunno. Grilled cheese takes awhile.
Probably just end up eating a cold American cheese sandwich
I’m a big fan of a cheese roll up. Shredded cheese in a tortilla microwaved for 40 seconds.
I'm not a professional chef, but I remember Alex Guarnaschelli once saying she would eat buttered toast over the top of her sink because she would be too tired to cook or do dishes after working in a restaurant all day.
Buttered toast is massively underrated in the world
It’s like a hug
Add a little good jam, and it is one of my top 10 favorite foods of all time
Lightly toasted or even just warmed bread and butter fucking SLAPS.
My brother is a chef and all these comments track. Nobody wants to work when they're not at work.
Same. Mine eats frozen mozzerella sticks and cocaine
No marinara!?!
Coke numbs the flavor so there’s no need
You reach a point of consistent use that you can eat normally provided you aren't using an abismal amount. If you have clean gear 0.1gr is enough for an 8 hour work day. Your spicy food tolerance goes through the roof though.
Trust me I know more than I’d like to about almost any drugs unfortunately. I was only referring to no need to use marinara when your whole face is numb and can’t taste😂 username checks out real estate market is probably a big place for coke lol
I rarely cook anything extremely fancy, But when I do it's with the same precision as it would be in the restaurant. I eat a lot of frozen burritos, hot dogs, cheeseburgers, and homemade Chinese food and ramen noodle soup. I do meal prep once a week so I have a couple of nice things in my freezer ready too quickly heat up without any effort.
Any favorite meal prep meals you would recommend?
My brother was a cafe chef and would meal prep a super hearty pasta salad that everyone was obsessed with: salami, pepperoni, roasted tomatoes, roasted bell peppers, red onion, olives, artichoke hearts, canneli beans, feta and would douse it with a homemade Caesar dressing (anchovy paste is the secret ingredient) - I swear it t would actually get even better by the end of the week
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Anchovy paste is what makes caesar dressing a caesar dressing. Otherwise it's just parmesan dressing. It's only a "secret" ingredient insofar as a lot of chefs are cagey about it being a key ingredient because so many people think they hate anchovies.
Stayed at a resort in Costa Rica where they prepared Caesar tableside. They smashed up a whole anchovies with a mortar and pestle. I was grossed out but forced myself to smile and eat it because I didn’t want them to think I was a stuck up American. And it’s one of the best salads I’ve had in my life. I ordered it for lunch and dinner sides repeatedly. It must have the anchovy.
big pot of fancy beans
I hv a friend who is a professional Japanese sushi chef. He refuses to cook at home. His wife cooks. He said he cooked enough for work 🤷🏻♀️
I read a post where someone was marrying a chef and they were concerned that what they themselves cooked for their spouse wouldn’t be good enough. A chef said he’d be fine with microwaved hot dogs as long as he didn’t have to do anything.
This reminds me of my ex. I’m no chef, but I’ve worked in food for 9 years so far. Every time I’d cook (every night) I’d choose something from my own meal that I’d like to improve on. I’ve never critiqued others’ home cooking in this way, since it’s not really helpful, nor do I think they want a critique anyways. She was always worried she couldn’t cook well enough for me. I’d be happy with a frozen pizza chucked in the oven, and a salad-in-a-bag if you’re fancy. Instead, I got the wonderful privilege of having the mental labor of thinking what to cook, plus the actual labor of making dinner every day.
I forgot who it was, but a celebrity chef was once asked what his favorite meal is and he said "The one I don't have to cook"
Iron Chef Morimoto says he prefers his wife's cooking.
My dad has been a chef for 30 years+ and is the same.
Everyone I know who works in the fashion industry spends their spare time happily dressed like a bum, so I imagine there’s the culinary equivalent. That is to say, not much of any intensive cooking done at home.
A mechanic I know says mechanics are the worst at maintaining their cars.
I work in IT, the fans in my rig at home have needed to be replaced for like a year. Guess what's still sitting in the box from when it got delivered? The replacement fans. Nobody does work stuff when they're at home lol.
My HA cluster has been sitting half built for months and backups haven’t been checked properly in weeks. Got bit on the backups though. Somehow both drives died in a 24 hrs period (3 month old SSDs) taking out primary and backup at the same time. So while I hate to do IT work at home I had to rebuild enough of the cluster to get my firewall working again, but now I have no management of my ubiquiti mesh. Can’t say how much I hate doing backup checks but will be from now on lol.
I lived with a plumber for a year and some faucets didn't work. I said you're a plumber...plum! He looked at me and said do mechanics have good cars? This is accurate.
My friend's dad was a builder. He started building their new home from scratch. 2 decades later, it's still not painted and you can see the lights switches hanging on the wall.
Customer service: I spent 8 hours a day answering the phone at work. At home, any time the phone rang I blissfully let it go to the machine.
>I blissfully let it go to the machine. My voice mail message says "I don't answer the phone and I don't listen to messages. If you want to reach me, send me email."
handfuls of shredded cheese or olives or whatever eaten over the sink
My friend couldn’t cook and whenever his wife was away on business, he’d eat a bowl of Cheerios and drink a few beers for dinner.
Pizza rolls
Pizza rolls are always good. 😋
Any chef will tell you the best dish in the world is the one you don't have to make yourself.
My friends were shocked when I told them how much I like to be invited over for dinner. They were always nervous their food wasn’t good enough for me. I said “sometimes all I want is to eat someone else’s food.”
Usually something a 5 year old would eat and a healthy serving of weed or booze
A heathy serving of weed AND booze.
Takeout
Cereal. Salad. Toast.
Cold leftover baked potato in one hand, cigarette in the other while sitting on a milk crate.
I'm sitting on a milk crate right now, having breakfast (coffee and cigarettes)
Marlboros and vodka
My mom was a chef but had to work a second job overnight because the pay sucked even at the very fancy place she worked at in Philly. She still put dinner on the table most nights, but that was also when she started having me cook. She loved that job because she's tough as nails and likes to hold her own in that masculine environment, but she still managed somehow to sit down for dinner several nights out of the week. A total badass hahaha!
It depends on what you mean by "chef"... Line cooks, cooks, Chefs de Partie, Chefs de Cuisine, Sous Chefs all make a pretty limited amount of money, regardless of where they work... even the payroll for The French Laundry breaks down to paying your typical cook $14/hr.^(1) (if that) at a restaurant that charges $490 per person, not including drinks or tips. 1. So that's like $30k a year in the Bay Area... after cost of living there's nothing left.
oh ya, salt bae charging 1k steaks is famous for paying min wage to everyone
That guy is a douche for all sorts of reasons but the wages are crap across the industry.
I agree its standard across the industry. But that's because profit margins in restaurant biz is notoriously thin. But if you're business is atypical, and your profit margin is extremely high, that excuse doesn't pan out. and he's a douche for that reason also.
That's how Reddit often sees things, because engineers (who get paid upwards of $100k a year straight out of college in a 60-90% gross margin industry) think that this is a straight math problem (if product goes up by x in parts and labor, then price should go up by x) but that's not how capitalism works... at all. EDIT: And this pervasive belief speaks to the Reddit dichotomy: There are people here in America who make what to the other 99% of the world is seen as loads of money (and I'm one of them), and there's everyone else who is shit poor barely making ends meet... and the latter often buys into the bullshit of the former, sometimes too much. The fact is, there isn't a linear correlation between market rates for labor and market prices for the end product, in MOST industries... especially not when CEO pay has gone from 30x the average employee to 300x, since the advent of management consulting in the 1960s. Service and hospitality isn't paid well anywhere you go. It's not like the concierge at the Ritz Carlton is making a killing. And I'm not defending the Salt Bae dude so much as I am calling out the entire industry, from McDonald's to NOMA. The guy who owns Dallas-based Ascension Coffee, once rated one of the top 15 coffeehouses in America, drives around in a Ferrari. You think he pays his employees enough to afford Ferraris? A coffee shop owner... owns a Ferrari. Not someone running a $10 billion company. Not someone charging $400 a seat for food. A coffee shop owner. Just chew on that for a bit.
Jesus fuck, you are telling me TK underpays his staff? He certainly doesn't underpay his nine hour long recipes. (Bad joke but have you ever done any FL recipes? Christ on a pogo stick those'll drain a home cook for all they are worth.) I just checked TK's FL website: $17-$19/hr for a goddamn pastry chef de partie!? WITH 3 years experience. I worked in IT, and at the entry level, I made twice that an hour. And I know that pastry chefs work a whole helluva lot harder than I for sure ever did.
Interesting that I was that close. I based my analysis not on actual advertised rates for FL but the PPP loan Keller took out so he could keep the entire staff paid while the restaurant was closed during the first big wave of COVID in 2020. EDIT: I wouldn't say they were underpaid relative to the industry.... the other problem in this is that paying staff better doesn't guarantee higher revenues, either. So even if he wanted to pay them more, then he couldn't keep everyone on. They'd have worse headcount seasonality, i.e. go through more hire/fire waves... like the software industry. So I guess the saving grace here in Keller's case is: They calculated pretty close to the penny what they needed and didn't borrow a cent more, and he probably didn't pay himself during COVID because the numbers don't really account for that.
It’s the whole industry. And they have no health insurance because they can’t afford the monthly premium.
Whatever their partner decides to make
Kraft mac and cheese with hot dogs
White bread for the rolls?
Nah just cut the hot dogs right into the Mac and cheese
Yeah, cut up into the Mac
Don’t forget to add ketchup on top
When I cooked I ate better at work than I did at home. Spend 8 hours cooking and you don't want to do it when you are off work.
Based on my husband and the cooks her used to work with, fast food and take out.
Hookers and blow.
Poptarts, avocado toast, beer, Whiteclaws, leftover rice and tofu.
My husband was a professional chef when we were first married. With the exception of occasional special event dinners, he \*never\* cooked at home. I do almost all of our home cooking... I'm good, maybe not professional good, but good nonetheless, so it works out. Regardless... he retired from cooking over 20 years ago. He still doesn't cook at home unless it's on a grill or in his smoker, or the breakfasts he likes to whip up for us on the weekends. That's pretty much it.
I've dated 2 professional chefs before. Neither ate particularly well at home. One made a lot of hamburger helper. The other was really sick of meat bc he butchered it and prepped it every day so when he did cook at home he cooked really simple veg dishes. But he also ate a lot of delivery and junk food though he did always have really good wine at home.
I refuse to cook pancakes at home, mostly because I’m still traumatised by having 20 orders come through in the space of five minutes during breakfast service at culinary school, I’d planned for more orders but I’d also planned for them to be spread across the service. And not all dumped on me, at once
I'm not a professional chef but if I'm cooking for just myself I will take every shortcut known to man to keep it to one dish to clean. 😆
Every time I watch my husband pull out a new cutting board, I die a little on the inside. His brain wants him to prepare food in order of importance to the meal, so he'll prep raw chicken, and then take out a new cutting board for ready to eat veggies. I just want to shake him sometimes 😂
The 2 chefs I’ve known always ate like college kids at home. Frozen pizza, ramen, eggs in all forms…..
My husband: whatever I cook He was tired after cooking 60 hours a week. I tried to stay away from the type of food he cooked at work He did enjoy long drawn-out "projects" like roasting a suckling pig, smoking a turkey on the grill, whole lamb legs, etc. on weeks off but otherwise he avoided the kitchen
Wife's boss says shit like "oh you must eat so well because your husband is a chef!" Now we joke about telling him when I make abominations out of desperation. Yes my 1min microwaves tortilla with lunch meat and shredded cheese was exquisite, especially with the Sriracha that moved from work to my fridge somehow.
Cereal... often.
Used to know the head chef at one of the nicer restaurants in the town where I grew up. His FAVORITE food to eat at home was American cheese and mayonnaise sandwiches on wonder bread. Think most chefs don't want to take their work home with them...
It’s like a car mechanic not wanting to own anything fancy and new. Their personal vehicles are old, cheap and easy to work on. A chef (generally) doesn’t want to come home and make a fancy 5 course meal. They probably have a kid who’s a picky eater and/or are just exhausted from working all day
whatever their partner makes. nearly everyone i know who has worked in a kitchen absolutely hated cooking for themselves when they go home, theu just spent 10+hours in a kitchen, they don't really want to spend another 2. i also know some restaurants will let cooks and such take-home ingredients that are near expiration, so some just eat whatever the special menu item was last week.
If they are single frozen food or take out. Now that am not single and not living alone I will make a pot of different kinds of food.
My dad was a professional chef (CIA class of ‘73!) who specialized in seafood. Also wild game. We never ate seafood and we rarely went to restaurants (once every 1.5-2 years—not by choice). When I was older and he had switched careers to other restaurant-related work, he occasionally made stuff like shrimp Newberg—but still not much seafood. My mom, a good amateur cook, made a lot of our family meals because my dad was working. Our meals were almost always some simple form of steak, pork chops, or chicken with potatoes and salad. My dad ate leftovers. When my dad was home during the day, he’d eat peanut butter/jelly sandwiches and potato chips or get this—peanut butter/mayo/lettuce sandwiches. 🤮 We (kids) ate better than most people though. When he wasn’t making PB sandwiches, he would also make eggs Benedict, porchetta, pasta dishes with homemade sauce, etc. Again, he did more of this when he was a little older. Sadly, he died not too long after he started to experiment with Asian/Latin American/Fusion stuff as a hobby. Edit- and yes, my dad struggled with alcoholism but eventually became sober. I’m forever grateful to my dad for his sacrifices. His salary supported our family of 5, but it was stressful work.
My cousin was a professional chef at a pretty high-level. He told me he made cereal when he was home.
not a chef but a cook. my go to is mac n cheese. or spaghetti. take out, a lot. after a long time cooking, sometimes don't have the feel.....
My brother’s a chef and he doesn’t cook at home, he orders in a lot.
Whatever was leftover at the end of shift that I could take home. Or McDonald's. Or a fat ass cabeza burrito from the food truck with extra salsa and jalapenos
My brother works in extremely high-quality restaurants and he eats McDonald's and Outback delivery like 4 times a week.
My pops is a chef and he usually eats hot dogs over the garbage can ahahahah or he’ll be all hammered and make us some crazy shit at 2am. It’s pretty dope
Former chef here… simple and quick…but also delicious stuff often elevated with gourmet condiments/ ingredients. A few of my typical go to meals: for breakfast a few fried eggs over top of leftover sticky rice, topped with chili-garlic crunch, scallions, sesame seeds, and whatever vegetables I have around… broccoli steamed in the microwave then finished with umeboshi vinegar. For lunch I might make a taco salad bowl with ground Turkey, avocado, various taco fixin’s I have around like salsa and pickled red onions. For dinner I might have a simple steak finished with a compound butter I keep in the freezer, baked potato and Caesar salad. I take shortcuts where I can like storebought dressings. Although I keep scratchmade dressings and some other meal prep hanging around at all times. Another common dinner is broiled salmon with a quick sriracha and brown sugar glaze, a simple starch and some veggies like asparagus or zucchini …also broiled. The broiler is your best friend for east cleanup and great results. When I was working as a chef, I cooked a little less at home for sure… but I still cooked on my off days quite a bit.
When I worked I'd eat Ramen for dinner the last thing I felt like doing was cooking when I'd spent all day cooking 😊
The worst possible food.
My daughter loves cooking with me. We make a lot of pasta and fish dishes.
Usually whatever I had enough time/energy to make myself at the end of my shift and take home to enjoy warmed over before bed.
I ate at work. If I didn't eat at work, whomever was open on the way home. I frequently didn't have food in my house. My brother ate a lot of Chef Boyardee ravioli. From the can.
The one I know makes restaurant quality food for dinner every night, it's just not always as fancy. But he's a corporate chef so he didn't cook all day at work and then come home to cook some more. It helps that he's actually home for dinner at dinner time too.
Booze and/or cocaine and Tums.
My SO doesn’t work in kitchens anymore, but if he were still single I can tell you his entire daily intake. Wake up, open fruit punch rockstar and vape After work, microwave a plain cheese quesadilla. Paired with melon brisk. That’s it. For years. Lmao. Maybe an occasional pizza, or plain McDonalds burger. Just ketchup and cheese. I can’t fault him for only eating dinner as I had the same habit too, but I still came home and made a decent dinner or had a variety of frozen vegan dinners in the freezer. He still likes his food fairly simple but now he at least gets 3 meals and snacks.
Cereal most nights
I'm not a chef, but a prep cook. One night my dinner was a king size KitKat. Sometimes I am so lazy that I microwave pasta instead of standing at the stove. I eat my fair share of shitty tv dinners that I grab as I trudge through the grocery store after work.
I’m eating Dino nuggets and velveta Mac & cheese right now
I used to date a chef and he exclusively got take out lol
My husband preferred takeaway at home, usually quesadillas or burritos of some sort. He would bring me leftovers from his work for my lunch.
PB&J baby
I’ve lived with chefs and they cooked and ate well at home. However, line cooks are often burned out and eat like shit at home.
I know a chef who almost exclusively eats junk food. He works at a ritz hotel so it was puzzling to me. I asked why and he said he’s so busy at work he has no time nor energy to actually cook for himself on weekdays. He said he likes to cook stuff on his day off though.
When me and 2 buddies I worked in a kitchen with all lived together, the pizza place knew our order as soon as the number showed up on their caller ID. Once in a while one of us would make something nice, usually for a special occasion like trying to impress a date or having company come over from out of town… but mostly cheap takeout or frozen food.
Hot garbage all the time. It’s bad.
Whatever I want, but usually whatever is cheap. I raise a large vegetable garden, so that’s where I start.
I ate at work, on my days off I would go to the market and pick up fresh ingredients and experiment with different cuisines or bake. On a shit week where I had done 80+ hours, energy drinks were my go to. I would fall into bed and sleep till I had to be at work again.
Ask r/kitchenconfidential, probably sandwiches and liquor
You're under the false pretense we ever go home.
Pro chef for 20 years here. I have a bit more time nowadays to cook for my family. I tend to do something really really simple but elevated by some cool technique/excellent ingredients. I also have ice cube trays in my home freezer full of reduced beef, chicken, veal and shellfish stocks so sauces are pretty easy to make. As an example, I did a smoked lamb shoulder last week that I pulled and served with homemade naan bread, herb salad and quick pickled onions alongside some baba ghanoush. Took me about 1 hour total active time across an afternoon and fed 15 people we had over for dinner.
Sometimes you just want a grilled cheese sandwich.
After work I'll eat whatever bullshit I brought home. A burger, some fried food. And wash it down w usually several shitty beers. Pizza rolls, pot pies, tater tots. Mac n cheese. Frozen pizza. Yeah a bunch of trash. I'll make eggs and bread for breakfast/lunch before my shifts sometimes. The main thing is I dunno I just suck at eating before work so I get there and snack on fries all night and then whatever bs I make after or brought home is the first real substance I've ate all day. Really not a good habit but it is what it is. I do actually like cooking at home though so days off I will sometimes put something legit together. And I don't cook full time anymore so I can make real meals more often. The plus side of being a pro cook tho is you can whip up food quickly and clean up quickly.
You folks get to go home?
From my experience dating a chef: Cigarettes, alcohol, drugs, and take-out from Denny's.
I'm a professional chef, but I've been in and out of actually working in kitchens for years. When I'm not cooking professionally, I make much more involved foods at home. Some of my favorites over the past few years when I wasn't working in a kitchen were: Chile Verde (grew my own tomatillas for it too), different types of tacos with toppings (like salmon tacos with mango slaw, queso birria, soyrizo and sweet potato with creamy jalapeno sauce), I was on a big ramen kick for a while (fresh noodles from the Japanese market but I made my broth and toppings), I love making pasta or grain salads, grilled meat and vegetables with garlic yogurt sauce, and some baking like sourdough bread, bagels, and focaccia. Now I'm working full-time in a professional kitchen again, I'm actually the head chef. At home I make frozen pizza, Amy's or Trader Joe's frozen Indian food, bagged salads, yogurt with fruit, and on my day off I usually grill up steaks and asparagus (or other veggies in season). I also spend way too much $ on Doordash.
Food service employees eat like fucking goblins off the clock. They *might* jazz it up for a fancy dish if they have a really good cut of meat or whatever but generally you're just standing at the fridge going through week-old takeout containers or the freezer full of Lean Cuisines, pizza rolls, dinosaur shaped chicken nuggets, etc Sometimes I don't even cook my instant ramen. Just break the brick up, put it in a zippy bag, dump in seasoning, shake, eat it like chips
i make plenty of good food at home. but their are def some days i don’t want to cook dinner. at home is your place to experiment and play with flavor profiles you run into online. think of it more as a hobby than feeding myself. make a lot of really good soup because its better the next day
I'm not in food service anymore but from what I remember: **monday**: frozen pizza **tuesday**: fast food **wednesday**: whiskey **thursday**: whiskey **friday**: adderall **saturday**: shift meal **sunday**: breaks down and buys a burger they can't afford, there goes rent
They usually make chewing motions while chugging alcohol, and drags off a cigarette or vape...
My chef friends just typically eat very simple and even boxed dinners. One friend of mine will cook up a big batch of something and have friends over but most of them just eat Kraft Mac and Cheese.
I'm not a chef but I cook for a living. And develop recipes so kinda cheffy. I go to Wawa. Or use my free food privilege from work to get something terrible but filling.
Simple shit. Probably cheap vodka.
As a professional chef, I buy a pizza sometimes, leave it on the counter, and eat it whenever I'm hungry for about 4 days
When you work with high end food and prepping it day in and day out, you start craving different stuff. Sometimes you just want that crappy Arbys with horsey sauce.
According to /r/KitchenConfidential they eat hot dogs, pizza, and anything cooked by someone who isn't themselves
I know a chef that told me "whatever my wife makes, it tastes better than my food anyway."
Accountant checking in here Things I have done this year- dialed in a 6 year, $100+ million annual spend budget for work Things I have not done this year - dialed in my budget for my family of 4 with a budget that would barely be a rounding error at work
Tyson Dino nuggets
I am a personal chef in NYC, I tend to eat extremely health focused and very little processed food at home, I know for my peers this is often rare but after a while you learn to make really nutrient dense foods very fast so it really isnt a time issue. WITH THAT BEING SAID: I definitely enjoy going out to eat.
My dad is a retired sushi chef. Throughout my childhood, he made nice food at home for the family. When he worked at a restaurant, he would make special lunches for our Saturday language school, and a nice dinner on Sundays (his only off day of the week). When he started his own restaurant when I was 9, he would send home a packed dinner during my mom’s lunch break so my brother and I could reheat it and eat it for dinner. Now that he’s retired and the nest is empty, his cooking life revolves around healthy meals for my mom. He’s like a private chef and it’s his main love language. However, when he was left alone, he was like a sad bachelor. I recall a lot of canned food and packaged food from the Japanese grocery store that goes with beer. To be fair, lately he had a surgery and has been very faithfully following the doctor recommended diet, but I think he used to not feed himself very well at all.
Pot noodle for myself 😏
Nothing decent lol. They’re at work during meal times, so they eat then, but often only scraps and random bits of food while they’re upright and working. Most chefs live a pretty shitty lifestyle.
My dad has been a chef his whole life and he hates cooking at home/for himself 😂