Cravings are a part of human nature — but like humans, cravings come in many shapes and sizes and hit at very different times. There’s sweet versus savory, treats versus full meals, nightly versus monthly and so on. For example, while someone might crave a burger after a long week, another might crave a nightly square of chocolate to help them unwind after a long day.
So, what do chefs crave? While it may be a stereotype that chefs don’t eat much given their apt to graze on menu samples throughout a shift, chefs are just like the ordinary diner — and guess what? They satiate their cravings, too.
Below, seven MICHELIN Guide chefs share their most popular cravings and the surprising importance they play in their routines.
Ice cream
“I definitely have a sweet tooth,” shares Christian Welch, executive chef at The Pembroke, noting that his craving of choice is ice cream. The flavor he craves may change daily, but usually it’s something simple like pistachio and he always indulges the craving right away. “It’s one of those small pleasures in life I don’t resist, and there’s something satisfying about savoring that sweetness after a long day,” he says. “Growing up, ice cream was always a treat or reward, so there’s a bit of nostalgia attached to it; I tend to crave it most in the evenings, especially after dinner.”
Ice cold water and KFC
On a day-to-day basis, Kenneth Wan, chef of MAKfam craves ice water in a quart container during service. “Old habits die hard — and yes, it has to be in a plastic quart container,” says Wan. “There isn't a better feeling than chugging ice cold water after a busy, sweaty service.” When it comes to sporadic culinary cravings, though, he admits, “KFC's original recipe bucket of chicken really has its vice grips in me.” As a football fan, Wan says if he has an opportunity to spend a Sunday afternoon at home watching the games, he’s usually stocking up on a bucket of chicken. “I definitely satiate [my cravings] and when I do, I do it big. I'll get a 12-piece bucket and eat the whole thing over the course of an afternoon.”
Late-night comfort food
“After a long day at the restaurant, I always find myself battling a late-night craving the moment I reach home,” says Sujan Sarkar, chef-owner of Indienne. “Typically, I go for something quick and comforting; one of my go-tos is Egg Bhurji—an Indian-style spiced scrambled egg. It's simple but incredibly satisfying.” Sarkar adds that while at the restaurant, the urge to eat rarely crosses his mind but “as soon as I'm home, it's like a switch flips, and I need to satisfy that hunger immediately.” For nights when Sarkar craves “something different,” he says he’ll whip up a mix of sliced cheese, ham, and quince jelly. “There's just something divine about the sweet and savory combination that hits the spot perfectly.”
Coca-cola and burgers
“A long time ago, I replaced my beer after work with a Coke, which is now an integral part of my routine,” says Timo Steubing, head chef of Tambourine Room. While Steubing tries to eat healthy for the most part, he believes “a treat every now and then is probably the best wellness for the soul,” which is why when a burger craving hits, he’ll always indulge it. “I love a good burger and from time to time I can't do without it in my life.”
Cheesy creations
Reggie Dotson, executive chef of Ash’Kara, has a unique outlook on cravings, of which he explains “are usually sparked by falling down an Instagram wormhole food dive.” Dotson uses social media as inspiration to make his Sunday evening meals, a time he uses to challenge himself with new recipes. “I never know how an indulgence can give me a great idea or great way into something I am working on at Ash’Kara,” he shares. Though he loves to experiment, he says oftentimes, he’ll end up “just making something savory and a little sloppy with lots of cheese.”
Espresso
As a pre-service ritual, Duncan Holmes, chef of Beckon, enjoys an espresso. It’s a craving driven by an underlying desire to have a moment to himself — something he needs daily. “I generally embrace it as a meditative exercise,” explains Holmes. “Stepping outside of the restaurant is good for perspective and helps me organize my thoughts for the evening.”
Dark chocolate
Blake Edmunds, chef of Mister Oso, is no stranger to a late-night sweet craving. “I easily give in,” he says. “No need to argue with myself.” Edmunds opts for dark chocolate filled with some kind of nut butter and sea salt. “It tastes awesome, and come on, don’t we deserve it?”
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