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Is your larder ready for a chef's visit?

Do you have enough ingredients in your larder should a really great chef drop by and offer to prepare for you a great dinner.
Your larder need not have hundreds of ingredients. Just those that when used by an expert will result in a memorable dinner.
What are some larder 'must-haves'?
Clarified butter
Wine
Fresh vegetables
Protein for stock and sauces
What am I missing?

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  1. Yes mine is (wine, multiple animal fats, multiple animal stocks, confit, various proteins, vegetables etc) but any good chef should be able to prepare something from basic pantry staples.

    1. I would expect them to clarify their own butter! But don't forget heavy cream and kosher salt, real staples in commercial kitchens.

      1. Probably not. But what I consider necessary would be fresh vegetables, butter, EV olive oil, canned tomatoes, beans (usually cook from dry and freeze), chicken, steak, pasta, stock (preferably homemade but good canned is okay), lemon, and something briny like capers or kalamata olives. I have all of these right now, so maybe a good chef could come in and make something.

        10 Replies
        1. re: ErnieD

          That's what most good chefs love to do, make something out of nothing. Remember that show "Door Knock Dinner" (or something like that?) Loved that one.

          1. re: coll

            Variety of vinegars and things in vinegars like capers.
            Not to derail my own thread but in the same vein which well known chef dead or alive would you most want to come to your home and cook for you. Based on skill rather than personality?

            1. re: Puffin3

              Michiba Rokusaburo for Japanese cuisine.
              Joël Robuchon for Western cuisine.

              EDIT: Albert Adrià for pastry.

              1. re: wattacetti

                Hiroyuki Sakai for Japanese
                Paul Bouse or Escoffier for French.
                Heston Blumenthal for 'Western'.

                  1. re: linguafood

                    I would think Paul Bocuse is who was meant.

                      1. re: linguafood

                        உங்கள் வரவேற்பு

              2. re: Puffin3

                Oh, yeah, I forgot about vinegars and also hot sauces/condiments. I don't think I've dipped below five varieties of either in my adult life, so they would definitely be around.

                I may have some issues.

                1. re: Puffin3

                  Alice waters
                  Jose andres
                  Jaques pepin
                  The frugal gourmet

            2. For me it would totally depend on what day of the week the chef dropped by. As a single person - I have a pretty rigid routine of buying what I need for the week on Friday, cooking over the weekend for all my meals, and then just reheating during the week.

              So if this chef shows up on Saturday, aside from clarified butter (can't eat dairy) - I'd be fine. If this chef shows up on Wednesday, things would be far more limited to condiments and pantry items. And leftovers.

              1. At first glance I thought this was going to be about Ramsey coming over, throwing stuff around, and screaming things like disgusting and wot is that.