Even the most skilled chefs sometimes choose convenience over homemade creations. After a long day in the kitchen, many renowned culinary experts prefer store-bought options to save time and effort at home. From pasta to condiments, these professionals know when it's best to let someone else do the hard work.

Pasta is one of the items where buying ready-made makes sense. Gerard Craft, who founded the Niche Restaurant Group, acknowledges that preparing fresh pasta every night can be exhausting. While he occasionally takes fresh pasta from his restaurant Pastaria, dried pasta from Rustichella D’Abruzzo remains a pantry staple. Similarly, lemongrass paste finds its way into the kitchens of busy chefs like Nando Chang, who appreciates the ease of using pre-prepared ingredients for quick meals. This paste adds vibrant citrusy and floral notes to dishes without requiring hours of preparation.

Other staples such as salsa, ketchup, bread, peanut butter, and mayonnaise also make appearances in the homes of celebrated chefs. Jamie Bissonnette confesses to relying on store-bought salsa for perfect nachos, while Fermín Nuñez admits defeat in attempting homemade ketchup against Heinz's superior product. Bread baking proves too time-consuming for Nuñez, whose hunger demands immediate satisfaction. Meanwhile, Mutsuko Soma opts for jarred peanut butter rather than crafting her own, recognizing its longevity and consistent flavor. Lastly, Michael Gulotta purchases large quantities of mayonnaise to satisfy his children’s creative sandwich recipes and culinary experiments with red beans.

These choices reflect practicality and an understanding of personal limitations outside professional settings. By embracing certain store-bought items, chefs ensure they maintain quality while reducing stress during their downtime. This approach highlights the importance of balancing ambition with reality, promoting efficiency without compromising taste or tradition. Ultimately, it demonstrates that even top chefs value simplicity and convenience when appropriate, reinforcing the idea that sometimes, good enough truly is excellent.