'I worked at McDonald's - these are the food you should and shouldn't order'

Mike Haracz worked for McDonald's as a chef for several years - and knows what you should and shouldn't order from the menu.
-Credit: (Image: Jam Press/@chefmikeharacz)

A former McDonald's chef has shared what he believes you should and shouldn't order from the fast food giant's menu. Mike Haracz, who was Manager of Culinary Innovation for the US menu for four years, has revealed some insider tips.

The 40 year old culinary expert recently revealed his favourite meal and the best customer swaps. He advised against ordering the iconic bagel breakfast sandwich as it is, suggesting a switch from the standard folded egg to either a round egg or the scrambled option.

Timing, according to Mike, is crucial. "I feel like the folded egg used on their breakfast sandwiches tends to be dry and lack flavour," he told NeedToKnow.

He also suggested asking for the bun to be steamed for a better burger experience. While his advice is based on "personal taste preferences", with over 20 years of professional experience and degrees in culinary arts and culinary nutrition, he certainly knows his stuff.

His personal favourite? The classic quarter pounder with cheese - but only if eaten within a few minutes of being served. "If you wait too long to eat it, all of the quality improvements are lost and it tastes the way that it used to," he said.

In the United Kingdom, McDonald's uses patties made from 100% British and Irish beef, ensuring a delicious taste when eaten immediately - especially when paired with a side of fries.

During his stint at McDonald's, Mike was involved in sensory and quality testing on products and ingredients. He suggests that due to the sheer volume of food McDonald's shifts every day, the fast-food giant could be somewhat restricted in what they can introduce nationally.

He said: "There might not be enough of an ingredient in the world to support it on the menu. McDonald's corporate would provide guidelines on many aspects of the restaurants including the cooking process and hold times for food ingredients."

"Working in the corporate kitchens is a very different experience than working in the restaurants. We were not cooking for guests, however, the kitchens were designed to replicate the footprint of these restaurants."

"Just like every restaurant, the busier it was the harder it is to maintain some standards. Being properly or understaffed has a dramatic effect on the quality of food being served."