Top Five Confessions of Professional Chefs


When I am driving in the early evening or at night I like to listen to the John Tesh radio show. First the music is soft rock. During the day I love classic 50’s, 60’s, and 70’s rock. But at night I like my music a little slower.

But mostly I love John’s show because in-between the music he dispenses little bits of information about all sorts of topics ranging from vacation and travel, computers and technology, pets, to marriage, diet and fitness, and so much more. These little morsels of information are usually so fascinating and interesting. They are a delight!!

Recently I was listening to his show when the topic was, “Top Five Confessions of Professional Chefs.” It was a very informative little piece. I knew you would be interested in it too. 

For instance, did you know that at a restaurant, “Your breadbasket is probably recycled. Most of the chefs surveyed admitted that uneaten bread from one customer’s basket goes right into the next one.”

Even worse,  “One in four chefs said they’d pick up food that fell on the floor, cook it and serve it.”

If you are a vegetarian beware!! According to the John Tesh radio show, “Vegetarian” is open to interpretation. 15% of chefs said their veggie dishes aren’t completely vegetarian. One chef admitted that one vegan customer’s requests were so annoying, he poured lamb’s blood into her pasta primavera.” 

And if that is not bad enough, “ 13% of chefs admit they’ve sabotaged a customer’s food….”

Another thing I learned is, “That half of all chefs cook when they’re sick.”

Finally, Tesh says, “ 95% of chefs also admit they make servers try to influence customer orders, either so they can empty out the fridge, or so the customer will order one of the nightly specials – which is often an “experiment” where the chef’s trying out new ideas.” Or is probably more expensive.

And these are the things chefs admit to doing. I can’t help but wonder what they do they don’t or won’t admit.

Tesh ends with this; “So, what do chefs refuse to eat when they go out for dinner? The chicken and the pasta. Why? Because they say those are almost always the most overpriced – and least interesting – dishes on the menu.  

Be careful out there.

You can visit John’s website and get this piece and hundreds more by clicking this link, John Tesh. He also has a newsletter you can subscribe to. Very interesting info in his newsletter too.

Featured Recipe:   Wild-Caught Salmon Pasta Salad
Using Left Overs

Today’s recipe uses up the piece of wild-caught salmon I did not use from my last post/recipe.

I first ate a salmon pasta salad more than ten years ago at The North Martket in Columbus, Ohio. The North Market is a sort of  a farmer’s market super store. There are about 30+ independent marketers under one roof at the North Market. There is a meat shop, a fish shop, and ethnic restaurants. There is a cheese shop, and a bakery, and oh so, so much more.  Click the link to visit  this little gem in downtown Columbus.

There used to be a little deli-like shop that sold a salmon salad at the North Market. I used to get it all the time. I figured I could make one myself too. And cheaper of course. The salad had red onion, celery, mayo, dill, plus a few other things I was not sure of. Mostly though there is just three times MORE salmon. This is my version of that salad. I hope you like it.

This is what you need for 3 people:

About ½ pound cooled cooked wild caught salmon

4 ounces pasta shells

½ cup chopped red onion

½ cup chopped celery

4-5 teaspoons mayonnaise

3 tablespoons chopped fresh dill*

1 tablespoon Dijon mustard

*If fresh is not available you can use dried dill.


Here is what you do:

Cook pasta al dente, drain, and rinse with cold water. Set aside for now.

Dice the onion, celery, and dill.

Transfer  the cooled pasta to a bowl and add onion and celery. Reserve about 1 tablespoon of the onion for garnish.

Skin salmon and flake using a fork and/or your fingers. I use my fingers because I like to play with my food. Plus I get to lick my fingers afterwards.

Add salmon to the pasta mixture. It is at this point you may begin to see that this salad is not about the pasta. It is all about the wild salmon. There is about two times more salmon than any other ingredient in my version of this salad.

Gently mix everything  together.


Whisk mayo, and mustard to mix well.

Add to pasta and throw in the dill. Save a bit of the dill for garnish.

Gently fold all together. Chill about an hour. To serve top with the reserved onion and dill.


This salad can be served as is, as a side dish, in a hollowed out tomato, or on a bed of lettuce. Serve with crusty bead and butter, or crackers.


About ½ pound salmon                                  $0.00*

4 ounces pasta shells                                     $0.24

½ cup chopped red onion                               $0.23

½ cup chopped celery                                    $0.16

4-5 teaspoons mayonnaise                             $0.33

3 tablespoons chopped fresh dill                     $0.87

1 tablespoon Dijon mustard                            $0.10

*Left overs, remember? For me, the cost of this item was included in the cost for the Oven Roasted Salmon.

This is why using up left overs is so cool. It costs so little!!!

Total Cost = $1.93
Cost per person for 3 = $0.64

I will buy wild caught salmon one or two more times yet this season. Next time I do, I will share another recipe to use up the left overs. This recipe is  for special occasions ~ birthday of someone special, anniversary, or any time you want to treat someone to something really, REALLY special.

Till next time, Bon Appetit!!!

Quote of the day:     Courage is going from failure to failure without losing enthusiasm.        Winston Churchill

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