What Big-Time Chefs Ate When They Were Broke

Daniel Boulud , Aarón Sánchez , Michael and Bryan Voltaggio – it ’s nearly impossible to imagine these crack - successful chefs ever having to pinch their pennies , let alone fork down 75¢ Top Ramen after 18 - hr shifts . But even culinary raging shots had to part somewhere , and that somewhere often involvedhot dogsandlate - dark drive - throughs .

Fourthmeal and noodles

“ There were always a net ton of really late night , post - service tripper to Taco Bell . At family , nine meals out of 10 would have been chicken and broccoli Alfredo . And ramen with an egg . “- Kelly Fields , chef / spouse , Willa Jean(New Orleans , Louisiana )

Living beyond your means

“ I ate a lot of takeout wings and burgers . But I would also pretend I was n’t a young , famish chef and live well beyond my way , run through out at situation like Bouley and Nobu , even though I was only making $ 10 an hour . Not the best agency to save money , but it was important to me to try these places . ” -Missy Robbins , chef / owner , LiliaandMisi(Brooklyn , New York )

Reese’s and ramen

“ It was typically grip and pocket ofReese ’s Peanut Butter Cupsand a few parcel of beef - flavored ramen . But if I was getting cheffy , I ’d make French onion soup – onion were cheap , and there were always leftover cheese rind and some stale bread when I work at Vetri . And when thing were especially good , I ’d make alimentary paste – the stunner would often consist of whatever I had left in the electric refrigerator . These were early days of adopt fermented ingredients … I was obviously onwards of my time . " -Michael Solomonov , chef / co - proprietor , Zahav , Federal Donuts , Dizengoff , Abe Fisher , Goldie , andThe Rooster(Philadelphia , Pennsylvania )

All butter, all the time

" For some cause , I always had butter . I used to make saltine butter sandwiches or dip pretzels in butter . Sometimes , I would even ask a chef if I could take some home from the restaurant and I would take a pound sterling of it and it would last me forever . To this day , I still eat my pretzels with butter . " -CJ Jacobson , chef / partner , EmaandAba(Chicago , Illinois )

Catch of the day

“ When I was very unseasoned and live in Cannes , I used to go fishing . I would bribe a piece of kale at the bakehouse , and then dive for sea urchins to eat with it . When you have no money , fishing is the best ! Otherwise , I would go to the local charcutier and get some good saucisson and a baguette to make ( my ) own ‘ rose window de Lyons ’ sandwich . And of course of action … hot dogs ! I ate them all the prison term when working in Copenhagen and have n’t stopped since . ”- Daniel Boulud , chef / owner , The Dinex Group(New York , New York )

Gaggers (?!)

“ Hot bounder . Ai n’t nothing haywire with a hot dog . In New England , we call them ‘ gaggers . ’ And I like mine smothered and covered – beef sauce , onion plant , celery salinity , mustard . It ’s the perfect recent dark snack to come to you after a fiendish day . ” -Matthew Jennings , founder , Full Heart Hospitality ( Boston , Massachusetts )

Hitting the streets

“ I ate a lot of plain pizza pie , ramen noggin , and whatever I could get at work . Also , these really cheap empanadas on the corner by my apartment and a ton of Chinese food saving – crybaby and broccoli with red-hot oil sauce , one ballock roll , egg drib / wonton soup and aWelch’sGrape Soda . " -Peter Serpico , chef / carbon monoxide gas - proprietor , Serpico , Philadelphia , Pennsylvania

The neverending sandwich

“ In Philly , I inhabit seven block from this amazing Italian delicatessen and bakery , Sarcone ’s . I used to order a large sometime - fashioned Italian sub with scores of herbs and acetum . I ’d make it last for , like , four meals . The longer it sits , the better it gets ! " -Zachary Engel , chef / owner , Galit(Chicago , Illinois )

5 Buck Lunch

“ I loved get tamale and tacos up in Spanish Harlem and short Puerto Rican position that served Elmer Leopold Rice and beans with roasted pork barrel for $ 5 . Those were my go to meals – cheap , filling and really tasty . Really understanding your craft and bump inspiration around every corner , at marketplace , traveling , meeting grandmas who have been making their recipes for a retentive time , retrieve that ride for yourself is really important . Once I found what motivated me and became incessantly curious , that ’s when I really start to succeed . ” - Aarón Sánchez , MasterChefjudge and chef / partner , Johnny Sánchez(New Orleans , Louisiana )

Dim sum for days

" Dim sum restaurants were my go - to . They charge as you deplete , so you may govern a multifariousness of nifty food and as soon as you attain your budget mug , you turn back order . " -Michael Voltaggio , chef / partner , Voltaggio Brothers Steakhouse at MGM National HarborandEstuary at the Conrad DC(Washington Metro Area )

All in the family

" Living in New York as a young chef , I basically go for seven years off of family meals the eatery provide , then I would save up payroll check after paycheck to go out to restaurants like Cafe Boulud or Gramercy Tavern . But my wife and I lived in Flushing , Queens and we would regularly go to this little Mexican place call 5 Burro Cafe on Austin Street . They had huge portions of cheap taco that were delicious , plus jumbo frozen margaritas they serve in mason jars . " -Bryan Voltaggio , chef / proprietor , VOLT and Family Meal ; chef / mate , Voltaggio Brothers Steakhouse at MGM National HarborandEstuary at the Conrad DC(Washington Metro Area )

DIY soup and hot dogs

“ Knorr chicken bouillon cubes for a spry late dark soup or instant ramen with red hot and white American Cheese – it has to be white over orange , as a preference . alas none of these are healthy options , but beer and whiskey also had to jibe into the budget too ! ” -Holly Jivin , Chef de Cuisine , The Bazaar by José Andrés at the SLS Hotel(Beverly Hills , California )

Broth and bodegas

“ When I was living in New York making my way through the kitchen there were two intellectual nourishment items I found myself eating almost everyday : pho and a deli sandwich from the corner bodega . The key to both is that they ’re cheap and big . Pho is n’t just a big bowl of Vietnamese soup , it ’s filled with your choice of protein and linguine - forge Sir Tim Rice noodles . Between the richness of the broth and all the noodles packed in , it oftentimes made its manner into my rotary motion . ” -Greg Vernick , chef / owner , Vernick Food + Drink , Vernick Coffee Bar , and the approaching Vernick Fish(Philadelphia , Pennsylvania )

Instant Ramen Noodles in a Cup with Beef Flavoring