Keyword suggestions: Minh Long Contest Golden Spoon Awards

Real Chefs Spill: What Chefs Really Eat

Friday, 05/12/2017 13:30
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

Write Comment Send Comment
0 Comment

Hot restaurants

Latin America's 50 Best Restaurants 2018 Top 10 In 10 Dishes

Latin America's 50 Best Restaurants 2018 Top 10 In 10 Dishes

Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.

Chefstories

Superstar Pastry Chef's 'Food Porn' Has Instagram Drooling

Superstar Pastry Chef's 'Food Porn' Has Instagram Drooling

When Cedric Grolet takes out his pastry knife, millions of mouths water.

Cuisine & Nutrition

Sauces and Herbs to Die For

Sauces and Herbs to Die For

Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.

© 2014 / All rights & Copyrights reserved.

Golden Spoon Awards