8 Snacks and Guilty-Pleasure Foods Chefs Can’t Live Without

Award-winning chefs have confessed their guilty pleasures and must-have snacks that they cannot live without when not working in the kitchen. Executive Chef Michael Quigley of the Fairmont Sonoma Mission Inn and Spa shares his addiction to Torres black truffle potato chips, noting their salty goodness and addictive nature. Chef Mark Ladner of Babbo in New York relies on high-quality brined Sicilian anchovies for depth in his dishes, despite being a polarizing ingredient.

Chef Ryan Salter of Breadless uses high-protein smoothie pouches to quickly satisfy hunger and maintain his nutrition on a busy schedule. Chef Phillip Dewayne of Park and Cherry in Memphis uses a teaspoon of jarred gold broth to infuse flavor into various dishes without relying on cubes or high-sodium cans. Chef Raúl Duarte of a forthcoming Shanghainese restaurant in New York cherishes That's It fruit bars for their convenience and satisfaction, while Chef Ahu Hettema of Istanbul Hawaii raves about Rare Hawaiian's Organic Kiawe Honey infused with lilikoi, praising its texture and flavor.

Finally, Chef Thomas Griese of JING in Scottsdale emphasizes the importance of exceptional olive oil for cooking and finishing, stating that quality ingredients can elevate any dish.