Former McDonald’s Chef Comments On Menu

Hello everyone, let’s talk about some juicy insider secrets straight from the golden arches! Mike Haracz, a former Manager of Culinary Innovation at McDonald’s, has spilled the beans on what you should and shouldn’t order from the fast food giant. With over two decades of experience in the culinary world, Mike’s tips are pure gold for any fast food aficionado.

First up, let’s dive into the breakfast menu. Mike, who spent four years crafting and testing new items for McDonald’s US menu, has a few strong opinions about their breakfast options. He advises against ordering the iconic bagel breakfast sandwich as it comes. Instead, he suggests swapping out the standard folded egg for either a round egg or the scrambled option. Why, you ask? According to Mike, the folded egg tends to be dry and lacks flavor.

And here’s a pro tip: timing is everything! Mike emphasizes that eating your food promptly can make all the difference. For example, the quarter-pounder with cheese, which is his personal favorite, should be eaten within a few minutes of being served.

The reason? McDonald’s now cooks fresh beef to order for their quarter-pounders, but if you wait too long, all those quality improvements go out the window, and it tastes like the old version.

Mike’s tips don’t stop there. He also mentions the importance of asking for the burger bun to be steamed for a better burger experience. He believes the new buns are not as good as they used to be, and a little steam can bring them back to life.

But don’t worry, Mike assures us that his recommendations are based on personal taste preferences and not food safety concerns. With his extensive background in culinary arts and culinary nutrition, you can bet he knows what he’s talking about.

During his time at McDonald’s, Mike was deeply involved in sensory and quality testing of products and ingredients. He revealed that due to the massive volume of food McDonald’s sells daily, they can be limited in what they can launch nationally. Sometimes, there might not be enough of a particular ingredient in the world to support it on the menu. Interesting, right?

Mike also highlighted the difference between working in corporate kitchens and the actual restaurants. While corporate kitchens replicate the restaurant setup, they don’t cook for guests, which makes for a very different experience. He pointed out that busier times and staffing levels dramatically affect the quality of food being served. So, next time you visit, keep an eye on how busy the restaurant is!

Currently, Mike is continuing his culinary journey as a senior research and development chef for a global ingredient supplier. His insights into the fast food industry provide a fascinating look behind the scenes and offer practical tips to enhance your McDonald’s experience.

So, the next time you find yourself at McDonald’s, remember Mike’s tips and enjoy your meal like a true insider. What do you think about these revelations? Share your thoughts in the comments below!

Daily Mail


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