10 things chefs wish they could tell diners, but can't
It takes a lot to run a restaurant and provide patrons with a fantastic dining experience, but you oftentimes won't see won't see the one who's really behind your food — the chef.
To take a peek inside the kitchen, Insider asked chefs about the under-the-radar tips and secrets they wish diners knew.
Here are the 10 things chefs wish they could tell you, but can't.
Restaurant "specials" often get a bad reputation, with some diners assuming that they're made from soon-expiring ingredients that the kitchen has in surplus — and that they don't really represent the chefs' finest work.
Richard Rea, executive chef of The Butcher's Daughter in New York City and Los Angeles, challenges that assumption, telling Insider that he suggests taking advantage of daily specials, especially if they feature fresh produce.
"This is a way for a chef to utilize the freshest produce of that season and to showcase their artistic talents. [Sometimes,] you will be trying a special that might make it on an upcoming menu, which means you are tasting an item that not many others have had the privilege to taste," he added.
Upscale eateries frequently employ certified wine experts known as sommeliers to guide guests through restaurant wine lists and to offer recommendations for the best bottle to pair with their meal.
However, some guests hesitate to use the sommelier for their wine selection because they feel overwhelmed and are worried the expert will just try to get them to spend a ton of cash.
But sommeliers are a resource, not a trap — and you can tell the sommelier the maximum you're looking to spend on wine.
"Guests often find themselves intimidated by sommeliers," Mark Twersky, executive chef of Barclay Prime in Philadelphia, Pennsylvania, told Insider.
He said diners are often worried they'll be sold a product that costs more than what they want to spend or will end up buying a wine they don't like. But, he said a sommelier's job is simply to help you find wine selections that you'll love.
Fresh ingredients are a justifiable priority for savvy restaurant-goers, and if you're determined to get the most of-the-moment produce and meats possible, it's not a bad idea to time your visit accordingly.
"So often, we are asked by guests what's fresh or what the specials are," executive chef Edwin Delgado of Kosushi in Miami, Florida, told Insider.
He said many restaurants, including his own, get multiple deliveries throughout the week and on days when foods like fresh fish are delivered, they oftentimes have special menu items.
Market days vary from restaurant to restaurant, but a bit of detective work will clue you in to the best time to get super-fresh eats at your favorite spot.
"Peak" dining hours (between 7:00 pm and 9:00 pm in most major cities) are typically deemed the most desirable times to snag a dinner reservation ... but if you're willing to start your evening early or end it on the later side, you may find yourself poised for a better overall restaurant experience.
"I know it's not considered cool to be the first at the party, but when you're [at the restaurant] first, you basically get first dibs," Chef Chris Scott of the Institute of Culinary Education and "Top Chef" alum said in favor of early bird reservations.
He said arriving early means you get complete attention from your server, a meal enjoyed without noise and distraction, and a lower chance of having your order messed up because the kitchen won't be overwhelmed with tickets.
On the flip side, a later dinnertime can provide you with a more relaxing meal, as owner Tanner Agar of Rye in McKinney, Texas, told Insider.
"Basically, don't go to restaurants when everyone else is going to restaurants. [When the restaurant is] slower, they can give more attention to your food and your service. You can ask more questions, you don't feel rushed, and you will certainly feel more appreciated because the restaurant really needs covers at these times," he said.
Agar said he usually makes reservations at 9:00 p.m. because it's "late enough for the benefits" but early enough that he's not the last one in the restaurant before it closes.
"I know that this is going to sound 'chef-y,' but I really think that if you dine out, it's better to not ask for substitutions. Try and have the dish as the chef intended it or don't order it at all," said Eric Silverstein, executive chef and owner of The Peached Tortilla and Bar Peached in Austin, Texas.
He said that substitutions and significant modifications can also throw off the entire rhythm of the restaurant's kitchen.
"The muscle memory that goes into making that dish is now thrown out the door. A dish is meant to be eaten how the chef envisioned it, not as how you envisioned it," he told Insider.