Continue Reading Below Advertisement This brings us to Mondays in the summer, when the chef has a fridge full of days old fish and meat. Thanks to the hot weather, most of it was a risky proposition when it arrived in the kitchen. But if he throws it out, he risks not having a job the following Monday. So according to Bourdain, what happens instead is the chef creates a "special" dish designed to unload the ingredients that are starting to smell funny. That special dish gets printed up, inserted into the menu. Hell, the waiter even offers to "tell you about the specials," presumably because they don't feel quite as bad about poisoning people who need to have the menu read to them.
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