Ever binge-watched The Bear on Hulu? If you’ve worked in restaurants, the show probably hit a little too close to home—especially that scene where Carmy, the exhausted chef, makes himself a peanut butter and jelly sandwich after a grueling shift. And honestly? Relatable.
You might assume chefs whip up Michelin-star-worthy meals in their own kitchens 24/7, but the reality is way more human. After spending 14-hour days on their feet, sweating over stoves to craft perfect dishes for strangers, most chefs just want to not cook when they get home. That’s why even the pros lean on pre-made shortcuts for their own meals. We asked chefs what they refuse to make from scratch at home—here’s the inside scoop.
1. Broths and Stocks
Chef Maria Lara-Bregatta, owner of Vermont’s Café Mamajuana (and a James Beard Award semifinalist), puts it bluntly: homemade stock is “too much work.” And she’s not wrong. Simmering bones and veggies for hours, skimming foam, and babysitting a pot isn’t exactly relaxing after a double shift. Store-bought cartons? A total lifesaver—and honestly, just as good for most home recipes.
2. Condiments and Salad Dressing
Listen, no matter how crispy your fries are or how perfectly seared your steak is, condiments are non-negotiable. Chef Tonii Hicks, who’s used to making mayo and dressings from scratch in professional kitchens, happily grabs the bottled stuff at home. “Why whisk eggs and oil when Hellmann’s exists?” she jokes. And let’s be real—ranch dressing tastes like nostalgia, whether it’s homemade or straight from the bottle.
3. Ice Cream
Hicks spent years churning ice cream bases in pastry kitchens, but at home? She’s team Ben & Jerry’s. Homemade ice cream means tempering eggs, waiting for custard to cool, and then churning it forever—only to realize you just wanted a quick scoop of cookie dough. Store-bought wins for convenience (and those killer mix-ins).
4. Pastry and Baked Goods
Even baking purists eventually surrender to the convenience of pre-made dough. Justin Burke, a pastry chef and recipe developer, swears by store-bought puff pastry. “Layering butter into dough for hours? No thanks,” he says. Instead, he focuses on killer fillings—like turning boxed muffin mix into fluffy pancakes (a game-changer, BTW).
So next time you feel guilty reaching for pre-made ingredients, remember: if chefs do it, you’re in good company. Sometimes, good enough is perfect—especially when it means more time relaxing and less time slaving over a stove.
