In the bustling culinary scene of Dallas, one might assume that chefs live exclusively on exquisite cuisine they create themselves.
However, the reality is often quite different.
When faced with fatigue after long hours in the kitchen, these culinary experts often turn to snacks that provide comfort and a bit of nostalgia, revealing their down-to-earth side.
Anastacia Quiñones-Pittman, a self-proclaimed “snackaholic” and chef known for her contemporary Mexican dishes, admits to indulging in Slim Jims when she needs a quick bite.
This fun choice is a stark contrast to her refined restaurant menus, previously at José and soon at Eledi.
Christophe De Lellis, the chef poised to open the French-Italian restaurant Mamani, shares a sweet tooth for Hi-Chew candies.
He candidly acknowledges, “once I open a pack, it’s game over,” highlighting the addictive nature of these gelatinous, fruit-flavored snacks.
Dean Fearing, a celebrated chef, finds happiness in peanut M&Ms or a classic Snickers bar, which he regards as his true guilty pleasure.
These cravings connect chefs to their shared humanity, reminding us they’re just like the rest of us.
Even with their demanding schedules, Dallas chefs have their unique shortcuts in the kitchen.
Tanner Agar, the CEO of Rye and Flamant, savors the simplicity of a cold tortilla filled with whatever is nearest in the fridge, often consumed while he chooses which whiskey to enjoy.
He also has a penchant for breakfast cereal, particularly enjoying a mix of Cinnamon Toast Crunch and Reese’s Puffs in whole milk, a meal he’s capable of devouring whole boxes of in one sitting.
For Andrea Shackelford, the chef at Harvest, when a sweet craving strikes, a handful of chocolate chips is her go-to.
Her secret recipe combines white chocolate, semi-sweet chocolate, and peanuts into a delightful trail mix, although she admits it’s a bit embarrassing when others catch her in the act.
“I’m pretty sure everyone did it,” she reassures us, indicating a strong sense of camaraderie among chefs.
Toby Archibald, the chef-owner of Quarter Acre who hails from New Zealand, has developed a fondness for an all-American treat: Sonic caramel milkshakes, no whipped cream.
He reveals that these delightful shakes have been a crucial source of calories during his 12-hour shifts in the kitchen.
Amidst the array of unconventional snacks, there’s an intriguing combination from Matt Balke.
The chef-owner of Encina enjoys chili cheese Fritos atop Blue Bell Cookies ’n Cream ice cream—a pairing that has raised eyebrows among some, including his mother.
Starship Bagel’s owner, Oren Salomon, finds pleasure in sipping Promised Land chocolate milk whenever the opportunity arises, claiming that cookies are never safe around him.
While some chefs veer towards sweets, others lean towards savory delights.
Leigh Hutchinson from Via Triozzi reaches for a nostalgic snack made from Saltines slathered with mayonnaise, bologna, and a second Saltine on top, which she attests is reassuringly simple and reminds her of her childhood.
Chad Houser, a recent James Beard Humanitarian of the Year, prefers the crunch of Kibo Spicy Ranch lentil chips.
He appreciates their flavor profile, reminiscent of pork rinds, and admits to finishing an entire bag in one sitting more times than he can recall.
For those unfamiliar, Kibo lentil chips can typically be found at most grocery stores, Walmart, and Amazon, adding a healthier option to this list of chef-approved snacks.
In a world where chefs transform ingredients into incredible dishes with creativity and finesse, it’s refreshing to see they also lean on comfort food, proving that everyone has their guilty pleasures after a long day.
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