Balsamic Vinegar - Another ingredient chef Aaron Bashy doesn't like cooking with is balsamic vinegar. "It's one of my pet peeves," he says. "Sometimes I think it's overused and can taint the color of a dish."

Balsamic Vinegar - Another ingredient chef Aaron Bashy doesn't like cooking with is balsamic vinegar. "It's one of my pet peeves," he says. "Sometimes I think it's overused and can taint the color of a dish.

Artichoke - In the heart of Rockefeller Center the executive chef at Del Frisco's Grille uses a popular ingredient that he doesn't hate, but hates what it does to the palate: artichokes.

Johnny Carino's Artichokes & Angel Hair Pasta (copykat recipe) (use gluten free spaghetti to make gluten free)

Blue Cheese - Both Gawle and chef John Keller of CO-OP Food and Drink can't stand this cheese board staple. "You have to think what it will do, what you can get from it, and what other things help pay tribute to it"

Using penicilium roqueforti, the fungus found in blue cheese, Swiss scientists have developed a self-cleaning plastic.

Sea Urchin - The reason chef Steve Permaul from Chelsea's Highpoint Bistro & Bar hates working with sea urchin is because it's an exhausting process to butcher for very little meat.

Sea Urchin - The reason chef Steve Permaul from Chelsea's Highpoint Bistro & Bar hates working with sea urchin is because it's an exhausting process to butcher for very little meat.

Pumpkin - Manhattan chef Michael Gabriel puts on gloves when he has to work with this fall squash. "It's mainly the texture and the feel of it - it makes me very squeamish

Fall Autumn Themes and Units for Preschool, Pre K, and Kindergarten: Lesson Plans, Activities, and Crafts

Phyllo - chef Haim Ben-Simon doesn't like working with phyllo dough because he finds it too delicate and time consuming to manipulate. But, since he couldn't have a Mediterranean-styled menu without it, he perseveres through his aversion to the ingredient and makes an array of phyllo dough-laden treats.

Phyllo - chef Haim Ben-Simon doesn't like working with phyllo dough because he finds it too delicate and time consuming to manipulate. But, since he couldn't have a Mediterranean-styled menu without it, he perseveres through his aversion to the ingredient and makes an array of phyllo dough-laden treats.

Sea Robin - chef Richard Garcia likes the flavor of it, he hates working with it. "It's great to eat and I'm willing to tackle it," he says. "But, the head and body have so many spines and pointy things that it's a bit laborious."

Sea Robin - chef Richard Garcia likes the flavor of it, he hates working with it. "It's great to eat and I'm willing to tackle it," he says. "But, the head and body have so many spines and pointy things that it's a bit laborious.

Pinterest
Search