Want more HOLA! USA News?
Sign up to our newsletter and don’t miss a thing!
Sign up to our newsletter and don’t miss a thing!
These chefs reveal what we need to stock up our pantries and neveras with while we work from home
Panic buying is a real thing. Across the US (and the globe) stores and supermarkets everywhere have been experiencing shortages of many of their products (here’s looking at you toilet paper). In an effort to help hone in on what we all really need to buy or how we can better help our local communities, we’ve asked five experienced chefs what we should actually be buying and doing while we self-quarantine and socially distance ourselves during this time. See below what they recommend we should stock our pantries and neveras with while we stay away from the coronavirus.
Chef Greg Seregi of Tanuki
“Try to purchase canned and dry goods (canned meat, fish, rice, pasta, etc). A pro-tip is to buy fresh vegetables and fruits and keep them in your freezer. This is a great time to catch up and spend quality time with your family. Purchase some old-school games and get off the TV, unless you plan to do a group exercise together as a family.”
Ryan McLaughlin, executive chef, Dexter’s New Standard
“It’s my honest opinion that people should stock up on fruits and vegetables and attempt to source them from local farmers and sources that support local communities.
Currently, it’s not easy to go to the grocery store and stock up on food, toilet paper, etc., meanwhile the farms we source these valuable commodities from are forced to make tough decisions as to whether or not they should shut down their farms or greenhouses and start again after this passes.
We’re all in it together and that’s why I feel supporting people like farmers where possible, is the best case. Farmers markets are being canceled and that takes their livelihood, just like we’re facing in the restaurant industry. When I see the shelves at stores pilfered completely, but the produce section still stocked, I fear that people don’t know healthy practices or how the immune system responds to the food we eat.”
Justin Plank, executive chef, Terralina Crafted Italian
“To start, stock up on things to fill your freezer and pantry. Frozen chicken breasts are versatile and easy in a pinch. Pastas of all shapes and sizes, dry beans and canned tomatoes really come in handy. Flour and corn tortillas also can be used in a variety of ways.
Work with what’s in your refrigerator first, then start to combine what’s in your freezer and pantry to make delicious dinners for your family.
I always keep a couple of bags of frozen potstickers for a quick, satisfying snack. Or take a package of croissant dough, a wheel of brie and some fruit preserves for quick baked brie!”
Chef Richard Hales of Grateful Hospitality
“Stock up on the things that make you happy. This is a phoenix rising from the ashes moment: let the sun hit your face daily and enjoy the seclusion. This situation is showing us that nothing matters except your health — not money, not material things, not toilet paper.”
Diego Solano, regional executive chef, of Centurion Restaurant Group
“Some of the most versatile ingredients to have on-hand are pasta, rice, flour, canned options such as tuna and beans, and of course, salt. I also recommend stocking up on freezer items including seafood, chicken and ground beef. For dessert, make sure to have your favorite ice cream stocked up to enjoy!”
More about
View Popular Slideshows
