Well-Done, Please: A Case for Culinary Preferences
I was nine years old the first time I got violently ill from a restaurant's undercooked burger. It wouldn't be the last. In the culinary world, ordering a steak "well-done" is often met with disdain. Chefs roll their eyes, waiters suppress smirks, and fellow diners cast judgmental glances. But as someone who has experienced firsthand the consequences of undercooked food, and as a chef who values the health and safety of my patrons above all else, I ask: Is this attitude warranted? Is it time for culinary professionals to re-evaluate their stance on well-done preferences? The answer is a resounding yes.
Imagine sitting down to enjoy a meal at your favorite restaurant, only to end up hospitalized because your food wasn't cooked thoroughly. As culinary professionals, we must serve not only delicious but also safe meals to our customers. A significant aspect of this responsibility involves respecting our customers' preferences, even when they request their food well-done. This isn't merely about customer service; it has profound implications for health, safety, and respect for individual needs and choices.
The Legal and Health Implications: Understanding Food Safety Disclaimers
Look at almost any menu and you'll find a disclaimer similar to this: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
This isn't just legal jargon. It's a crucial warning that acknowledges the very real dangers associated with consuming raw or undercooked animal products. Foodborne illnesses can range from mild discomfort to severe illness or even death. According to the CDC, approximately 48 million people in the U.S. get sick from foodborne illnesses each year.
Legally, restaurants must display disclaimers warning customers about the risks associated with consuming raw or undercooked food, including potential foodborne illness. Why is it that customers are frowned upon who choose to order their food well-done?
Health Over Culinary Preference
As an internationally certified food safety and sanitation instructor, I prioritize the health and safety of customers above a chef's preference for food preparation. It's essential to remember that customers have diverse health concerns and personal preferences. Others might adhere to dietary restrictions due to religious beliefs, chronic illnesses, or compromised immune systems. For example:
Children: Raw and undercooked foods are excluded from children's menus due to their vulnerable immune systems.
Elderly: Older individuals often have weaker immune responses.
Illness/Disease: Conditions like autoimmune diseases, infections, diabetes, cancer, surgery, transplant recipients, HIV/AIDS, liver disease, kidney disease, etc., can suppress immunity.
Medications: Certain drugs, like chemotherapy, immunosuppressants, and steroids, can weaken the immune system.
In institutions that primarily serve people with compromised immune systems, such as hospitals and facilities with preschool-aged children, it is prohibited to prepare or serve raw or undercooked food. When these individuals dine at your restaurant, they should not be forced to eat food prepared contrary to their health needs and preferences.
Respecting Preferences, Religious Beliefs, and Food Aversions
Beyond health concerns, there are other valid reasons why someone might prefer their food well-done, and each reason is legitimate and should be respected.
Food Aversions: The sight of blood or the smell or texture of raw egg yolk can be genuinely upsetting to some, like Guy Fieri, a popular restaurateur and an award-winning host of multiple shows on the Food Network.
Religious Practices: Many religions have dietary laws that prohibit consuming raw or undercooked animal products.
Personal Taste: Ultimately, how someone enjoys their food is a matter of personal preference.
The customer's preference should be the primary consideration when preparing food, especially since they are the ones paying for it and will consume it. Culinary professionals must respect these preferences without judgment or condescension. A well-done steak, for instance, might not align with a chef's ideal preparation, but it's essential to honor the customer's choice, especially when health and safety are at stake. Customers should never have to explain their preferences, as these reasons can be private and sensitive.
Personal Experiences and the Importance of Respect
I recall a personal experience at a celebrity chef’s restaurant where the waitstaff told me they were instructed that they could not omit the raw egg served in one of their dishes, despite my objections. This arrogance has no place in hospitality. A chef's ego should never overshadow the customer's experience or safety. This experience underscored the importance of respecting customer choices. No one should feel pressured or compelled to explain their dietary choices, whether for health, religious, or personal reasons.
As someone who has personally experienced the severe effects of foodborne illness multiple times, the most serious case was late in my pregnancy. After investigating, I learned that not only was the Caesar dressing for my salad unpasteurized, but the same bowl to mix the salad was used throughout the day without being washed, rinsed, and sanitized periodically. There wasn't even a disclaimer on the menu! So, why then are customers who choose to order their food well-done or free from raw, potentially hazardous food often frowned upon and oftentimes have their requests rejected?
The pain and suffering from foodborne illnesses can be profound, long-lasting, and deadly. Customers place their trust in culinary professionals to serve safe food, and that trust should never be broken.
Professional Insights and Broader Implications
During a food safety training session, a young manager confided in me about the numerous daily medications he has to take for the remainder of his life due to a compromised immune system. This experience, along with meeting a seemingly healthy bakery owner who was battling several medical conditions, taught me a valuable lesson: appearances can be deceiving. It's crucial to remember that we never know the story behind someone's health, especially by simply looking at them, and it's essential to respect their individual needs and preferences, especially when it comes to food.
Data from health institutions and experts back up these personal experiences. The CDC estimates that foodborne illnesses cause about 3,000 deaths in the U.S. each year. These statistics underscore the critical importance of ensuring that all food served is safe for consumption. In hospitals, nursing homes, and facilities for preschool-aged children, serving raw or undercooked food is prohibited precisely because of the high risk it poses to vulnerable populations. This same level of care should extend to all dining establishments.
The Art of the Well-Done
While some chefs might balk at the idea of cooking a steak well-done, it's important to remember that there are techniques to make even well-done food delicious. A skilled chef can utilize sous vide methods, reverse searing, or careful temperature control to ensure a well-done steak is still juicy and flavorful. Similarly, there are creative ways to replace raw eggs in dishes while maintaining their essence.
A Call for Change
It's time for the culinary world to embrace a more inclusive and understanding approach. Ordering a steak or eggs well-done doesn't make someone less sophisticated or knowledgeable about food. It's a valid choice that deserves respect.
Culinary professionals must abandon the judgmental view of looking down on customers who prefer their food well-done. The focus should always be on delivering safe, enjoyable meals that respect and cater to the diverse needs of our patrons. By prioritizing customer health and preferences, we not only uphold the highest standards of food safety but also foster an inclusive and respectful dining environment.
Next time you prepare a meal, remember: the customer's health and preference should always come first. By doing so, we can ensure that dining out remains a safe and enjoyable experience for everyone.