Would a Professional Chef Be Offended by a Filet Mignon Ordered Well Done?

When it comes to ordering a filet mignon, the customer's preference should prevail. While many professional chefs might feel a bit disappointed if a filet mignon is ordered well done, their prime goal is to ensure customer satisfaction. This article explores the interactions between customers, chefs, and the dish itself, providing insights into the reasoning behind their actions and attitudes.

The Chef's Perspective

Filet mignon is a highly prized cut of meat known for its tenderness and rich flavor, which are best appreciated when cooked to a medium-rare to medium. Cooking a filet mignon well done can result in a loss of juiciness and texture, potentially wasting quality ingredients. However, a professional chef's primary goal is to make the customer happy, so they would likely prepare the steak as requested, despite it not being their personal recommendation.

The Customer's Perspective

It is the customer's prerogative to choose how they want to eat their steak. The chef has no right to be upset if the customer uses their money to order the cut to their liking. Contrary to popular belief, the chef might act defensive rather than offended. This defensiveness can be attributed to horizontal violence, a phenomenon where individuals act out towards those around them because they cannot affect their situation.

The Real Reason behind the Reaction

Professional chefs have a responsibility to serve food properly. They aim to present the dish in a way that they find ideal, but this perspective is often skewed by their own experiences and ideals. The chef's primary concern is avoiding waste, but this is more about managing costs than providing the best dining experience. When a customer requests a steak prepared differently from the chef's preference, it can trigger a defensive reaction as a coping mechanism for the difficult working conditions they face.

Real-World Experiences

From my experience working in various restaurants, ranging from family-owned Italian establishments to elite country clubs, I cannot imagine any chef being truly "offended" by a customer's choice to order their filet mignon well done. The reality is, chefs often have to prepare food in ways that are not to their taste, but customer satisfaction comes first.

Similarly, I have seen chefs face embarrassment over food that was mishandled. In these cases, the chefs typically don't feel offended, but rather, they feel a need to be defensive. This defensive behavior is rooted in the harsh working environment of restaurants, where efficiency and cost control are paramount.

Undercooking and Overcooking Practices

Restaurants employ different strategies to ensure customer satisfaction. In lower-end establishments, there is less room for error, and the staff may intentionally undercook steaks to prevent overcooking and the resulting waste. Overcooked steaks can lead to significant disturbances in the dining experience, resulting in the loss of food and monetary compensation for the restaurant. In contrast, finer establishments with more skilled chefs aim for perfect cooking to avoid wasting expensive ingredients and managing customer expectations.

When a perfectly cooked steak is returned, it is often because the customer had an overcooked experience elsewhere. This highlights the importance of salvaging the dining experience and ensuring that every customer enjoys a well-cooked meal.