#chefs

#chefs

A half-dozen star players from across the South Florida dining scene have for several years made an irregular pilgrimage to a Broward County restaurant to rekindle their friendship and talk shop. These reunions, which began after the COVID-19 pandemic shutdown, were organized by Eric San Pedro, co-owner of Palm Beach Meats in West Palm Beach, a purveyor of luxurious Japanese Wagyu beef that earned a Michelin Guide Bib Gourmand award earlier this year. He has an eclectic and decorated circle of friends.

Beginning in the 1980s, when figures like Wolfgang Puck and Marco Pierre White ushered in the era of the rock star chef, we've taken an outsize interest in what chefs eat when they're off duty. Anthony Bourdain turned this notion into a second career, of course, and countless shows during the age of peak food TV, from Chef's Table to Ugly Delicious, have cast an eye toward where cooks choose to eat when they're not in the kitchen,

This year's Cayman Cookout is extraordinarily important as the Ritz-Carlton Grand Cayman celebrates its 20th anniversary, showcasing two decades of culinary excellence and unforgettable experiences.

"We don't have to eat everything. We can just taste a little of everything," says chef Gregory Gourdet at Accra Express, expressing a philosophy of sampling diverse cuisines.

Gavin Len, a pastry chef at Third Falcon in Brooklyn, said Costco is his go-to for many pantry staples, including Kirkland Signature Organic Peanut Butter. "It's creamy, and has simple ingredients. It's really just such a solid peanut butter," explained Gavin. "Plus you can get two huge jars of it for like $10 in stores. The price for quality just can't be beat."