Do Chefs Eat When They're Not Working? Unveiling the Diverse Perspectives and Rituals
The culinary world can be demanding, making one wonder: do chefs ever take a break from their culinary pursuits and enjoy a meal out? The answer is yes, and the experiences and reasons behind it can vary widely. Let's explore the diverse perspectives and routines of chefs when they're not in the kitchen.
The Dual Nature of a Chef's Life
Back in my days as a professional chef, I found myself indulging in dining out after a long day at the establishment. Tired from being in the high-pressure environment, it was a welcome retreat to relax and be pampered by someone else's culinary prowess. However, my standards were very high, and I was trained and qualified to recognize a good standard of work. If a dish fell short, I felt disappointed, leading me to question whether it was a waste of time and money. This is not unique to me; engaging in dining out for chefs can be a mix of enjoyment and disappointment.
Diverse Perspectives Among Chefs
Having interacted with several other chefs, I've noticed a wide range of attitudes towards dining out. Here are a few perspectives:
Chef 1: The Culinary Explorer
One chef I know is single and without children. This chef spends most of their time exploring different restaurants to study the techniques, ingredients, and presentations used by other chefs. It's a continuous learning experience for this chef, who isn't interested in cooking at home as they find it mundane. This unique approach helps them refine their own menu and culinary vision.
Chef 2: The Home-Cooked Comfort
Another chef I know enjoys staying home and letting someone else handle the cooking. Her spouse is an exceptional home-cooker, providing delicious comfort food that you just can't replicate in a restaurant. For this chef and her family, this is not just a treat; it's a cornerstone of their home life.
Chef 3: The Institutional Chef
A third chef I know works in a nursing home, where the menu and conditions limit culinary innovation. This chef often resorts to fast food for meals, as the institutional setting doesn't allow for the creativity and control that a formal chef desires.
The Physical Demands of Kitchen Work
Professional chefs often face physically demanding tasks, which can impact their appetite. When working long hours in a kitchen, the repetitive motions and handling of heavy equipment can tire a chef out, significantly reducing their appetite. This is compounded by the need to focus on quality and timing under pressure, which can take a toll on one's ability to enjoy a meal.
From a purely physical standpoint, the job requires handling massive volumes of food. For example, preparing a large batch of soup involves handling several gallons of liquid, which can weigh up to several hundred pounds. Each batch of bacon or eggs can be incredibly significant, and roasting pans can easily weigh over 20 pounds empty. These physical demands, combined with the consistent time pressure, often leave chefs with less of an appetite than they would otherwise have.
Evolving Dining Habits of Chefs
These days, I find myself dining out less frequently, but when I do, it's for the unique and exceptional experience. The joy of dining out now is primarily about enjoying a top-notch meal without the hassles of cooking or cleaning up. My preferred dining spots are those that offer truly exceptional food, with one restaurant standing out for its divine corned beef on a house-made dark rye sandwich.
This sandwich is particularly unique because the corned beef is boiled and then roasted off with a honey and mustard glaze in a 450° oven. The chef takes care to slice a 3/8-inch slab for optimal flavor. The sandwich is complemented with plenty of hot, coarse horseradish mustard, a house-made seeded dark rye hoagie roll, pickled green tomatoes, and house-fermented dill pickles. This meal is so satisfying that it can serve as two complete meals, especially when paired with pickled green tomatoes and fermented garlic dill pickles.
For professional chefs like myself, the experience of dining out can be both a treat and a necessity. Whether it's to enjoy a well-crafted meal, study the culinary arts, or simply relax, the journey of a chef's life is rich and diverse.