While the world’s top chefs have direct access to premium ingredients, complex recipes and state-of-the-art appliances, they, too, fall for guilty-pleasure foods, shortcut ingredients and other foods nobody tells us novices about.
Until now…
To get the inside scoop on the best online food buys, I asked eight chefs to share the snacks, condiments and cooking must-haves that bring them the most joy when not on the line and firing up other people’s orders. Here are their picks.
Torres black truffle potato chips
There’s no denying the allure of a salty, crunchy potato chip, and umami-packed Torres black truffle variety is a staple for Executive Chef Michael Quigley of the Fairmont Sonoma Mission Inn and Spa.
“I first noticed these at the grocery store several years ago and was instantly hooked,” Quigley said. “When my local store stopped carrying them, I naturally had to turn to Amazon because I genuinely can’t live without them.”
“They are ridiculously good: super salty, which I love, and completely addictive,” he added, noting that while best enjoyed on their own, he often pairs them with homemade tuna salad. “Do I know they are probably loaded with artificial truffle flavoring? Absolutely. As a chef, should I know better? Probably. Do I care? Not even a little.”
Agostino Recca anchovy fillets in oil
Anchovies may be polarizing for the everyday person, but not for Mark Ladner, executive chef at Babbo in New York.
“We always have these Sicilian anchovies from Agostino Recca on hand to anchor our menu, celebrating a coastal, southern character that gives our dishes a layered depth,” he shared.
While some mealtime essentials such as proteins and produce must remain fresh, having this high-quality brined fish on demand helps Ladner to “stay calibrated, rather than trying to source them directly every few weeks.”
“There is a misconception that to make a dish compelling, you have to overmanipulate it or use 20 different steps,” he said. “In reality, it’s about prioritizing high-quality ingredients that combine the fresh produce you grab at the market and the heavy-hitting staples you can import.”
Designer Wellness protein smoothies
For the chef on the go, a high-protein smoothie can quickly satiate any intense hunger craving.
“As a chef and restaurateur, my schedule is anything but predictable,” said Ryan Salter, co-founder and chief product officer of Breadless, a Detroit-based, fast-casual spot reimagining carb-heavy sandwiches. “Between early prep, catering events, menu development, and running restaurants, there are plenty of days when I’m feeding everyone else before I have a chance to feed myself,” he said.
“Having these protein smoothie pouches on Subscribe & Save means I always have a nutritious option within reach, whether I’m heading into the kitchen or driving between events,” he said, raving over the pouches, which can be tossed in a bag or stored in an office. “They’re gluten-free, made with real fruit, contain 12 grams of protein, and don’t require refrigeration, so they fit my lifestyle perfectly.”
Better Than Bouillon roasted chicken base
“As a chef, I’m always looking for ways to build flavor, and this is one ingredient that consistently delivers,” said Phillip Dewayne, chef and owner of Park and Cherry in Memphis. “I use it to enrich soups, pan sauces, rice, braised greens, and even mashed potatoes. It adds the rich, slow-simmered depth you’d expect from homemade stock when time is limited.”
Rather than relying on cubes or high-sodium cans of broth, only one teaspoon of the jarred gold can immediately season eight ounces of water.
“It’s a pantry staple I never want to be without because it makes everyday cooking taste more thoughtful and full of flavor,” Dewayne added.
That’s It fruit bars
For Raúl Duarte, chef of a soon-to-announced Shanghainese restaurant in New York, That’s It fruit bars have become “lifesavers” that he can take anywhere.
“They have saved me from many moments where I feel the need for a snack,” he said. “While the apple and strawberry fruit bar consists of a two-ingredient bar made straight up from the fruit itself, you are left with satisfaction without any mess.”
“As chefs, sometimes we have the bad habit of eating whatever is in our reach while we’re at work. The That’s It fruit bars are small enough to fit in your pocket,” he said, gushing over the snack.
Aside from the apple and strawberry combo, Duarte is a big fan of the spicy iteration featuring apple, mango and chili that can “lead to fruit addiction.”
Rare Hawaiian organic kiawe honey with lilikoi
Honey’s versatility has made it a pantry mainstay for generations, but it’s Rare Hawaiian’s Organic Kiawe Honey that’s infused with lilikoi that has Chef Ahu Hettema of Istanbul Hawaii singing its praises.
“It’s the one ingredient I reach for almost every day,” Hettema said. “The first thing that gets me is the texture. It is silky, creamy, and luxurious. Then the flavor unfolds. The rich, buttery depth of kiawe honey is lifted by the bright, tangy burst of lilikoi, creating a balance that’s both vibrant and deeply satisfying. Once you’ve tasted it, ordinary honey feels one-dimensional.”
Those seeking a bit of culinary inspiration can scoop it over Greek yogurt with toasted macadamias, sliced bananas and shaved dark chocolate for a morning indulgence.
“It [also] finds its way into our baklava syrup, vinaigrettes, pan sauces, dessert syrups, cocktails, and even my Turkish tea instead of sugar,” she explained. “Every time I use it, I discover another pairing that just works.”
A really good bottle of extra virgin olive oil
A good bottle of olive oil or two is a kitchen must-have for cooking, sauteing, and finishing. While a midpriced oil will suffice for marinades and roasting large amounts of food, a splurge bottle is worth it for dipping, finishing and other delicate applications.
“Exceptional cooking starts with exceptional ingredients. Technique is important, but even the most refined technique can’t replace true quality,” said Thomas Griese, corporate executive chef of JING in Scottsdale.
“Laudemio is an olive oil I reach for. Whether I’m finishing grilled vegetables, dressing a salad or adding the final touch to fresh fish, pasta or meat, a great olive oil brings a dish to life. It’s not just a finishing ingredient — it’s also an expression of balance, flavor and restraint,” he said.
Ismet Sahin, executive chef of Agora Restaurant Group in the Washington, D.C. area, echoes these sentiments. “I never skip Laconiko extra virgin olive oil,” Sahin divulged. As a Mediterranean chef from Turkey, olive oil isn’t just another ingredient — “it’s the foundation of almost everything I cook.”
“I’ve tasted countless oils over the years, but Laconiko stands out because it’s incredibly fresh, balanced and flavorful without being overpowering. It’s also the extra virgin olive oil we proudly use in our kitchens, so it’s something I lean on both professionally and personally,” he revealed.
See full bio
Read the full article here