10 Famous Chefs Show Us What's Inside Their Fridges
If you’ve ever wondered what your favorite chef eats at home, now’s your chance to find out.
This week, Harper Design published Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, from photographer-writer Carrie Solomon and concierge-writer Adrian Moore. It’s the second book from the duo, who previously chronicled fridges of chefs in Europe including Massimo Bottura and Joan Roca. This latest edition hops all over the continents of North America and Europe, peeking inside the home fridges of Nancy Silverton, Hugh Acheson, Enrique Olvera, José Andrés, Jessica Koslow, and more acclaimed chefs.
Each chef’s section kicks off with an essay about their career, before moving on to the main event—a picture of their fridge, annotated with all of the condiments, drinks, and leftovers they keep on hand. You’ll find that Sean Brock stores his grits in there (he uses Cherokee White Eagle variety), and Nancy Silverton swears by French butter (literally), while Alice Waters likes to hide her Blenheim apricot jam in the back “so no one can grab it.” Each chef answers a Q&A, and provides at least one recipe as well, so you can get a feel for what they cook at home. Check out the fridges below from 10 of the many featured chefs, organized alphabetically by last name.
José Andrés—Bethesda, MD
If you follow Andrés on social, you’ve already had glimpses into his home cooking routines through his #recipesforthepeople video series. A quick glance in his fridge shows padrón peppers, braised oxtail, fresh orange juice (a family favorite), homemade béchamel, Trikalinos bottarga, farm eggs, Laughing Cow cheese, persimmons, and black garlic, as well as blood sausage, chorizo, and pork belly for fabada, a Spanish stew. He always has cheese in the refrigerator, he says (local cheeses from Maryland, Pennsylvania, and Virginia, as well as cheeses from Spain), and almost every meal he makes has eggs in it, too.
Daniel Boulud—New York, NY
Daniel Boulud has a pretty stocked fridge, including balsamic vinegar from Massimo Bottura, fresh eggs from Martha Stewart's hens, and several different kinds of cheeses—vacherin, goat brie, comté. He keeps vanilla extract in there since “we think it’s better to flavor our yogurt ourselves,” and pickles of all kinds because his children like the sourness of the brine. He also has a few choice ingredients for serving with scrambled eggs, like crème fraîche and Beluga caviar.
Sean Brock—Nashville, TN
The Nashville chef’s fridge includes bacon lard “like every good Southener,” watermelon molasses, Carolina African Runner Peanuts, shiro dashi, chili sauce, buckwheat honey (his favorite), benne seeds, and more. His provided recipe is “Jimmy Red Grits with Greens, Egg, and Redeye Gravy,” which he likes to serve with braised pork. He also reveals he’s “crazy about” A1 sauce and freezes leftover bread bits for making croutons.
Amanda Cohen—New York, NY
Cohen's fridge showed miso, harissa, labneh, tofu, leftover rice, pecorino, kale, and even a lone Four Loko—“I’ve never opened it and it’s been in there forever,” she says. She also explains that she likes to have Champagne with spicy food, and keeps it in her fridge for the next time she orders Sichuan takeout.
Dominique Crenn—San Francisco, CA
You’ll find cornichons in Dominque Crenn’s fridge because she “can’t live without them,” and classic French staples like pâté and saucisson, grainy mustard, and pot de crème, too. As for drinks? They range from sparkling cider to coconut water and kombucha. Crenn’s fridge, noted in the book, is pretty small, which has helped her be “more conscious and thoughtful.”
Carla Hall—Washington, D.C.
Carla Hall’s fridge features fun drink mixers like apple cardamom shrub (for mocktails) and habanero tea syrup for making sweet tea soda. Food-wise, there’s shrimp, feta cheese, sweet potatoes, truffle ketchup, peanut butter, greek yogurt, and chowchow pickle, too. She likes to put the latter on everything, including eggs, hot dogs, and tortilla chips. “I like chowchow so much I basically use the other food like a spoon,” she said in the Q&A. “I love sour. I love pickles.”
Enrique Olvera—Mexico City
Open Enrique Olvera’s fridge and you’ll find fresh eggs from chickens in his backyard, a fruit pâte he gives his children for dessert, nopales, black beans, homemade salsa, fresh cheese, prickly pear (his wife, Allegra, likes them with eggs), Castillo de Canena extra-virgin olive oil from Spain, yuzu jam, and chayote squash, too. He says his home is “pretty much vegetarian,” and his family only eats meat outside the home—you’ll also never find slices of American cheese or leftover pizza in their fridge.
Nancy Silverton—Los Angeles, CA
Nancy Silverton’s fridge shows a wealth of condiments. There’s Sqirl strawberry jam by fellow LA chef Jessica Koslow (“it’s so good, I like to eat it straight from the jar,” Silverton says), chili sauce, Heinz ketchup, Snake Oil hot sauce, smoked soy sauce, Meyer lemon jam, and more than a few mustards—pinot noir mustard, tarragon mustard, and a Kroger mustard that a houseguest left. She has so many condiments because they last, she explains. You’ll also never find margarine in her fridge, as she always has a French butter in there from Rodolphe Le Meunier that she says “would kick the margarine’s a**,” and other butter’s too.
Over in London, Clare Smyth’s fridge ranges from Prunier caviar and five-year-old-cheddar to beef drippings from supermarket Waitrose, pickled onions, chorizo, rutabaga, and El Navarrico butter beans—Smyth uses rutabaga in her included recipe for “Ploughman’s Pickle,” a British classic. She doesn’t like ketchup, although she does use French’s mustard on burgers.
Alice Waters—Berkeley, CA
Alice Waters thinks it's important that the refrigerator "looks beautiful," and hers features salads, tortillas, Japanese plum wine, anchovies from Spain, and a whole lot of fruity ingredients—think lemon curd, crab apple jelly, apricot jam, fermented apple cider, and apple shrub. Her guilty pleasure food, she reveals in the Q&A, is “very bitter dark chocolate and salty organic potato chips.”
To Buy: Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, $40 at barnesandnoble.com