While chefs may spend their days plating some of the most decadent dishes and working with some of the most upscale ingredients known to mankind, their days off are decidedly less 5-star and more grocery store chic.
We
took our burning question to the kitchen, where we caught up with chefs around
the country to ask: “What do chefs actually eat/cook on their day off? While
some were anxious to tell us all about their favorite home meals, others were
just as happy to admit their after-hours plans involved a table at their
favorite eatery – read on for the full scoop!
Katsuji Tanabe |
MexiKosher, Top Chef: All-Stars
“Fresh,
simple meals. I’ve been experimenting with homemade ramen, and I must say, it’s
been fun.”
Mike Lata | The
Ordinary, FIG, James Beard Foundation Award Winner
I
love to cook, but anything more complicated than that eats up the whole
day. I find myself gravitating to more
“one pot” dishes at home like Gumbo, beef stew, and braised chicken. They’re
super easy to make and freeze really well so I can enjoy them all week.
Anthony Chin | Horse
Thief BBQ
I
love exploring new sushi spots in Little Tokyo in Downtown LA. My favorite
spots right now are Sushi Enya (order the omakase), and Kula (their $2/plate
sushi is amazing).
Need
more sushi recommendations? Chef Chin will be showcasing his talents at
Moveable Feast LA on April 30th, an epicurean-inspired fundraiser promoting
access to health services for underserviced Angelenos.
Angelo Auriana |
Factory Kitchen
I
am a huge fan of Japanese food, specifically sushi. You can usually find me at
Sushi Gen in downtown Los Angeles on a weekly basis for their omakase
experience. I’m also a regular at Sushi Q.
Experience
Chef Auriana’s creations firsthand at Moveable Feast LA on April 30th, an
epicurean-inspired fundraiser promoting access to health services for
underserviced Angelenos.
Barry Schneider | Del
Mar Fairgrounds & Racetrack
“It’s
always great to not only contribute to but support our local food scene as
well. When we dine out, we keep it local, grabbing a table at Jason Knibb’s
1910, Carl Schroeder’s Market Del Mar, or Brian Malarkey’s Herb & Wood.”
Doug Walls | Billy
Graham Training Center at The Cove
On
my days off I consume lots of burgers, French fries, chicken fingers, macaroni
& cheese, spaghetti & meatballs, and my favorite – sushi!
And you, what do you actually eat/cook on your day off?
By Chef Works