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Tom Colicchio, Noble Bourbon Maple Syrup
The Top Chef judge?s pick for maple syrup is made in barrels once used for aging bourbon. As you might expect, the taste has just a hint of alcohol, which makes this syrup great for pairing with buttery-rich pancakes or waffles.
Sara Jenkins, Di Palo Cheese
Renowned Italian chef Sara Jenkins uses Di Palo cheeses for the sandwiches and pasta dishes at her New York City restaurants, Porchetta and Porsena. Though the specialty shop is also in Manhattan, most of the cheeses come from Italy--and can be shipped anywhere in the States.
José Andrés, Ozomatli
Between his 10-plus restaurants, Top Chef hosting duties and Iron Chef America title, José Andrés pretty much never sleeps. Enter Ozomatli, his go-to coffee brand.
Wylie Dufresne, Talenti Gelato
When he’s not whipping up innovative, unpronounceable and sometimes downright crazy concoctions at WD-50 (sweetbreads with cucumber-lychee, tonic and fermented black bean, anyone?), Wylie Dufresne indulges in the slightly more conventional salted caramel gelato from Talenti. We repeat: Salted. Caramel. Gelato.
Eric Ripert, Haut-Brion
With three Michelin stars under his belt, it’s no surprise that Le Bernardin’s Eric Ripert favors the finer things in life. His favorite hostess gift? A magnum of Haut-Brion, of course. ($1,195)
Paul Qui, Red Boat Fish Sauce
Top Chef champion Paul Qui calls Red Boat Fish Sauce his secret weapon and uses it liberally on everything from barbecued brisket to summer salads.
Jean-Georges Vongerichten, Organic Avenue
Being around rich food all day can really make you crave...a juice cleanse? Or so says famed French chef Jean-Georges Vongerichten, who recharges with Organic Avenue?s green juices.
April Bloomfield, Li-Lac Mint Cream Patties
Only 10 female chefs in America have earned a Michelin star--April Bloomfield has two (at NYC’s The Spotted Pig and The Breslin). So we believe her when she says that Li-Lac’s mint patties are way more decadent than our go-to drugstore Yorks.
There are lots of things we’d like to ask a world-renowned chef. 1. How are you not 500 pounds? 2. Seriously, how do you poach an egg? 3. Where do you do your grocery shopping?
As for that last one, we’ve got answers. Namely because we asked (OK, stalked) our favorite chefs to find out where they buy their goods and what they eat on their off days.
Click over to the slideshow to see the cheffy picks. (You’ll never guess which fancy-pants pastry chef swears by good ol’ Amazon.)
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