7 Buffet Items Chefs Wouldn’t Touch And 7 They Actually Recommend
As a chef who’s worked in hotel kitchens for over a decade, I’ve seen the good, the bad, and the downright scary when it comes to buffet spreads.
Buffets can be a minefield of culinary disappointments or a treasure trove of delicious finds, depending on what you choose.
I’ve developed a keen eye for spotting which dishes are worth the plate space and which should be avoided at all costs. Here’s my insider guide to navigating your next buffet adventure.
1. The Shrimp Mirage: Why Fried Shrimp Is A No-Go
Last summer, I watched in horror as a tray of fried shrimp sat under heat lamps for nearly three hours at a casino buffet. Seafood and long holding times are mortal enemies in the culinary world.
Fried shrimp at buffets typically arrives pre-cooked and frozen, then gets reheated and left to slowly turn into rubbery, moisture-sapped pucks. The breading soaks up oils while sitting, creating a greasy exterior that masks potentially questionable seafood beneath.
Even worse, temperature fluctuations as servers refill trays can push these delicate crustaceans into the bacterial danger zone. When I’m facing down a buffet line, I’ll always pass on these deceptive golden morsels, no matter how tempting they appear.
2. Sushi Roulette: Why Buffet Sushi Is A Gamble
Picture this: room-temperature rice cradling fish that’s been sitting out for who knows how long. That’s buffet sushi in a nutshell. I once got food poisoning from a Las Vegas buffet’s California roll, and I’ve steered clear ever since.
Quality sushi demands strict temperature control and rapid consumption. Buffet settings simply can’t provide the proper environment for raw fish. The rice often hardens as it sits, while the fish gradually warms to dangerous temperatures.
Most buffet sushi is mass-produced hours before service, using lower-grade fish to keep costs manageable. Skip this risky option and save your sushi cravings for restaurants where chefs prepare it fresh before your eyes. Your stomach will thank you.
3. Scrambled Egg Cemetery: The Breakfast Buffet Tragedy
My grandmother’s fluffy scrambled eggs ruined me for life – they spoiled me with their creamy texture and buttery flavor. Buffet scrambled eggs are their sad, distant cousins. Made in massive batches and dumped into steam trays, they continue cooking long after they should have stopped.
The result? A rubbery, sulfurous mess that resembles yellow kitchen sponges more than actual food. I’ve watched countless hotel guests pile these sad eggs onto their plates, unaware that they’re experiencing one of breakfast’s greatest disappointments.
Buffet eggs typically come from liquid egg products rather than fresh shells, further compromising flavor. If you spot an omelet station with a real chef cracking real eggs, head there instead – it’s worth the wait!
4. Mac And Cheese Misstep: The Crusty Disappointment
The buffet mac and cheese trap got me once at my cousin’s wedding. What looked like creamy comfort food was actually a crusty, dried-out shadow of the dish I love. The problem lies in the holding method – those infamous heat lamps are mac and cheese assassins.
The once-velvety sauce separates as it sits, with oils rising to the top while pasta continues absorbing what moisture remains. The edges form that notorious crusty layer that’s neither pleasantly crispy nor satisfyingly soft. Even worse, many buffets use processed cheese product instead of real cheese to improve holding time.
Fresh mac and cheese should have a flowing consistency with al dente pasta. If you see a dried-out orange mass with a skin forming on top, keep walking – that cheese has long ago given up its soul.
5. Chicken Wing Warning: The Lukewarm Liability
During my stint at a casino restaurant, I witnessed the tragic journey of buffet chicken wings. What starts as crispy, juicy perfection quickly deteriorates into soggy, lukewarm disappointment under those merciless heat lamps.
Wings require precise temperature control – too hot and they dry out; too cool and they become breeding grounds for bacteria. Buffet settings rarely achieve this balance. The skin loses its crackle within minutes, while the sauce turns from glossy to gloppy as it congeals.
Most concerning is the temperature fluctuation. Wings frequently hover in the danger zone between 40-140°F as trays get refilled. I’ve seen customers grab wings from freshly added trays placed atop older ones, creating a potential food safety nightmare. Save your wing cravings for sports bars where they’re served fresh from the fryer.
6. Prime Rib Peril: The Heat Lamp Victim
The sight of pink prime rib under buffet heat lamps breaks my culinary heart. This expensive cut deserves better than slow torture under infrared rays that gradually transform it from succulent to sad. I’ve watched beautiful medium-rare slices turn gray and leathery over a single brunch service.
Heat lamps are particularly cruel to prime rib, as they create a moisture-sucking environment that leaves the meat dry and the fat unpleasantly congealed. The outer slices suffer first, often developing that telltale brownish-gray ring of overcooked beef while juices evaporate.
Many buffets pre-slice the entire roast rather than cutting to order, accelerating the decline. Unless you see a carving station with a chef slicing fresh portions from a roast that’s still glistening with juices, I’d recommend skipping this premium option.
7. Caesar Salad Caution: The Wilted Wasteland
My first restaurant job involved making Caesar salads tableside – a far cry from the sad, soggy versions lurking at most buffets. Pre-dressed Caesar salad is perhaps the most tragic of all buffet offerings, as the crisp romaine quickly surrenders to the acidic dressing.
Within minutes of hitting the buffet line, the once-crisp lettuce begins to wilt and release water, creating a pool of diluted dressing at the bottom of the tray. The croutons absorb this moisture, transforming from crunchy to soggy disappointments. Even worse, the raw egg component in traditional Caesar dressing makes it a potential food safety concern when left at room temperature.
Many buffets use shelf-stable, mayo-based imitations that lack the bright, complex flavors of real Caesar dressing. If you spot a salad bar with undressed greens and separate dressing, that’s a much safer bet.
8. Roasted Vegetable Victory: The Buffet Superstar
During a kitchen stint in Barcelona, I learned that simple roasted vegetables could outshine even the fanciest dishes. Buffet roasted vegetables are my go-to safe haven – they actually improve with a bit of holding time as flavors meld and develop.
Unlike delicate proteins, hearty vegetables like bell peppers, zucchini, and root vegetables maintain their integrity under heat lamps. The caramelization process continues gently, often enhancing their natural sweetness. Their vibrant colors signal both freshness and nutritional value amid the beige landscape of typical buffet offerings.
Look for vegetables with slight char marks and avoid any swimming in oil. A good buffet roasts vegetables in small batches throughout service, ensuring peak flavor and texture. They’re also less likely to harbor foodborne illness than animal products, making them one of the safest buffet choices.
9. Carving Station Champions: Freshly Sliced Success
The sizzle of the carving knife against the sharpening steel signals one of the few buffet experiences I wholeheartedly endorse. I’ve manned enough carving stations to know they represent the pinnacle of buffet dining – meat sliced moments before it hits your plate.
Carving stations solve the primary buffet problem: food sitting too long. Whether it’s juicy turkey, succulent ham, or perfectly pink beef, freshly carved meats maintain their temperature, texture, and food safety standards. The chef’s presence also ensures quality control that’s missing from self-serve stations.
Look for meat with natural juices still visible and proper coloration (pink for beef, white for turkey). Bonus points if the chef offers end cuts or specific doneness levels. The personal interaction also allows you to request exactly what you want – a rarity in buffet settings.
10. Fresh Fruit Fiesta: Nature’s Buffet Blessing
My grandmother always said, “You can judge a buffet by its fruit display.” She was right. Fresh fruit requires minimal processing yet demands proper handling, making it an excellent quality indicator for the entire buffet operation.
Unlike cooked items that can mask quality issues, fresh fruit displays its true nature boldly. Look for vibrant colors, proper ripeness, and regular replenishment. Good buffets keep fruit chilled but not freezing, and they rotate stock frequently to maintain peak freshness.
Watermelon chunks should be bright red and firm, not pale and mushy. Berries should look plump without juice puddles beneath them. Citrus should glisten without dried edges. When I spot a well-maintained fruit station, I know I’m dealing with a kitchen that cares about freshness and proper food handling throughout their operation.
11. Omelet Opportunity: The Made-To-Order Marvel
The rhythmic crack of eggs against the side of a bowl at an omelet station is music to my chef ears. During my years running hotel brunches, I insisted on made-to-order omelets because they represent everything buffet food usually isn’t: fresh, customized, and properly cooked.
A good omelet chef works with fresh whole eggs (not the liquid stuff), quality fillings prepped that morning, and a well-maintained cooking surface. The personalization aspect means you get exactly what you want, cooked to your preference – a rarity in mass-feeding situations.
Watch how the chef handles the station. Are they engaging with guests? Using fresh ingredients? Cleaning the cooking surface between orders? These details signal care throughout the entire operation. An omelet station requires commitment from management, so its presence often indicates a higher-quality buffet overall.
12. Baked Salmon Brilliance: The Seafood Safe Bet
My first mentor chef taught me that salmon is surprisingly forgiving in buffet settings, unlike most seafood. Years later, I’ve found baked salmon to be the unicorn of buffet proteins – it actually holds up well when properly maintained.
The natural oils in salmon help it retain moisture even during extended holding times. Look for fillets with a moist surface and slight translucence in the center, indicating they haven’t been overcooked. Avoid salmon with white protein beads forming on the surface (albumin) – a sign of overcooking.
Good buffets bake salmon in small batches and refresh trays frequently. They’ll often use simple seasonings like lemon, dill, or light glazes that enhance rather than mask the fish’s natural flavor. Salmon’s distinctive color also makes it easy to visually assess freshness – bright coral-pink indicates quality, while dull gray suggests it’s past its prime.
13. Pasta Perfection: Fresh-Prepared Noodle Nirvana
The al dente bite of freshly prepared pasta brings back memories of my apprenticeship under an Italian chef who’d throw undercooked pasta against the wall in dramatic fits. At buffets, I make a beeline for pasta stations where chefs toss noodles to order in heated pans.
Fresh-prepared pasta solves the texture problem that plagues most buffet offerings. Instead of sitting in sauce for hours, the pasta is cooked in advance but finished to order, maintaining that perfect texture. The sauce gets a chance to properly coat each strand rather than settling at the bottom of a steam tray.
Look for stations where pasta is stored separately from sauce and combined fresh. Watch for proper portion control (not too much pasta drowning in too little sauce) and fresh garnishes added at the end. This attention to detail usually extends to the quality of sauces as well.
14. Soup Salvation: The Simmering Standout
On a frigid Chicago evening, I discovered the humble buffet soup station could be a culinary highlight rather than an afterthought. A perfectly maintained soup kettle preserves flavor while keeping temperature-sensitive ingredients in the safe zone – a rare buffet win-win.
Soups actually benefit from longer holding times as flavors meld and develop. The covered nature of soup kettles prevents evaporation and surface film that plague other buffet items. Look for soups with clear broths where you can identify individual ingredients, or creamy soups without oil separation or skin formation.
Fresh garnishes nearby (like croutons, herbs, or cheese) signal attention to detail. Check for regular stirring and temperature monitoring by staff. Avoid seafood-based soups unless turnover is visibly high. When I spot a well-maintained soup station with house-made options, I know I’ve found buffet gold.