As part of its "New York Diet" series New York Magazine recently invited James Beard Foundation Outstanding Chef Dan Barber to chronicle his meals for a week. Aside from learning that Dan does most of his eating in the kitchens of Blue Hill and Blue Hill at Stone Barns, we also discovered that he consumes a remarkably consistent, and simple, breakfast: a mystery power shake mixed up each morning by his girlfriend, writer Aria Sloss.
Barber isn't the only famous chef who keeps it simple in the morning. As part of our video coverage from the red carpet
at this year's James Beard awards, we asked arriving chefs how they
started their day off food-wise. As you can see below, the more famous
among them prefer to wait until later in the day to create the more
complicated, time-consuming meals they stake their names on.
- Thomas Keller: Cereal with lowfat milk and wheat germ
- Laurent Gras: Coffee with milk
- Paul Liebrandt: Yogurt
- Alain Ducasse: Croissant
- Daniel Boulud: 0% Yogurt
- Jacques Pepin: "I never have breakfast.
Photo by Chris_J