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.
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.