But when The New York Times wrote an article on high-end chefs and their guilty pleasures, it caught my attention. Writer Jeff Gordiner says, "to declare your independence as an American eater is to embrace the knowledge that the pursuit of happiness is sometimes going to involve mustard or peanut butter that might have been stirred by a robot."
Wylie Dufresne, chef at New York's WD-50, snacks on slices of American cheese while in the kitchen. Michael Chiarello, chef and vintner, loves good old-fashioned Jiffy peanut butter. And Portland chef, Jenn Louis of Lincoln and Sunshine Tavern, loves ice cream sandwiches from the trucks, not the artisan kind you might expect her reaching for. When I worked at a restaurant in the Bay Area, the chef who worked so hard to source local and organic ingredients for the menu would snack on chocolate-covered pretzels from Trader Joe's. In the winter, she'd make herself cups of Swiss Miss Hot Chocolate.
So in this way, I suppose chefs are just like this. We all have our own guilty pleasures regardless of whether we surround ourselves with the preparation of higher-end food day in and day out. When it comes down to it, cooking for a living is a job just like any other. Chefs get tired. They crave food that reminds them of childhood and comfort just like everyone else.
Related: Do You Have a Secret Food?
(Image: Megan Gordon)