Snacks and Guilty-Pleasure Foods Chefs Can't Live Without - CNET

The article rounds up snacks and “guilty-pleasure” foods that eight chefs keep coming back to, despite having access to premium ingredients. Executive Chef Michael Quigley of Fairmont Sonoma Mission Inn and Spa says he’s hooked on Torres black truffle potato chips, even noting he may use them with tuna salad. Mark Ladner, executive chef at Babbo in New York, highlights Agostino Recca anchovy fillets in oil as a menu anchor and a way to avoid sourcing them every few weeks. For the busy chef, Ryan Salter of Breadless recommends designer wellness protein smoothie pouches, emphasizing convenience between prep, catering, and running restaurants.