I’m fascinated by observing chefs interacting with food. Unlike most folks who create they can’t avoid their work outside their “studio”, they need to eat after all. They are cursed to combine all the creativity of a visual artist with the what-about-me demands of an IT person visiting their family… “you’re going to cook aren’t you?”

So it’s instructive to eat with them, to spy out the sorts of things a pro chooses. Speaking generally? They choose comfort food and simple food made well. They also find the seams in the menu, the places where another chef has obviously added something fresh or something they love mixed amongst the regular offerings, the “kitchen item”.

I don’t find culinary folks to be particularly evangelical. They may go on a prolonged brussels sprout kick or extol the joys of farm to table or tongue to tail but mostly they’re not going to deride your jalapeno bacon mac and cheese for not being authentic enough.