When Margie rolls out a faboo dinner, at home or in a large group setting, folks ask me if I eat that way all the time. If I did, of course, I’d weigh a few hundred pounds more than I do. And the same sort of simpler life is true for actual professional chefs as well.
What do famous chefs have for breakfast when they travel? Oatmeal, mostly.
For lunch? Something light, perhaps grilled fish or an egg salad sandwich on whole-wheat toast. For a quick bite? A Whopper and fries will do nicely.
Yes, when they are on the road, the stars of restaurants like Chez Panisse in Berkeley, Calif., and Daniel in Manhattan eat pretty much like you and me before 8 p.m.
After 8 p.m., they get serious. They are adept at finding the best local restaurants, even in out-of-the-way villages, and they tuck into the foie gras and grilled turbot with gusto. But in general, they prefer simplicity at breakfast and lunch.
Which reminds me of the Julia Child quote: “I … go to MacDonald’s and Burger King on occasion. What else are you going to do when you’re on the road and you have to dash in for some food? They are pretty good; they’re clean, and you know what you’re getting. I don’t know why anyone would think I always dine on hummingbird tongues or something.”