Kitchen Diaries

Inside the kitchen of Lauren Mozer, founder and CEO of luxury catering company Elle Cuisine

Just a few of the things it's stocked with: cucumber kimchi, homemade kombucha and quail eggs

Inside the kitchen of Adam Pesce, Reunion Coffee Roasters’ director of coffee

A few of the things it's stocked with: fresh ricotta, homemade pickles, leftover pizza and coffee, of course

Inside the kitchen of Rob LeClair, the executive chef of Yorkville restaurant Sofia

Just a few of the things it's stocked with: pickles, truffle chips and chocolate milk

Inside the kitchen of Tsujiri pastry chef Tomo Rikuta

Just a few of the things it's stocked with: tapioca pearls, white Japanese curry and matcha bean paste

Inside the kitchen of Felicia De Rose, chef de cuisine for Planta Burger and the Chase Fish and Oyster

Just a few of the things it's stocked with: homemade pesto, Kraft Singles, corn dogs and weed gummies

Inside the kitchen of Malcolm Campbell, Auberge du Pommier’s chef de cuisine

A few of the things it's stocked with: sourdough starter, homemade jam and a whole lotta proteins

Inside the kitchen of Matthew Ravenscroft, the head chef of plant-based Mexican restaurant Rosalinda

A few of the things it's stocked with: Cinnamon Toast Crunch cereal, fancy butter, coffee and mezcal

Inside the kitchen of Ed Bozzo, co-owner and head baker of Mimico’s SanRemo Bakery

Just a few of the things it's stocked with: Miss Vickie's chips, cheese, avocados and doughnuts

Inside the kitchen of Nicki Laborie, owner of Yorkville Mediterranean lounge Bar Reyna

A few of the things it's stocked with: champagne, Spanish conservas and lots of crackers

Inside the kitchen of Stefan Skeene, the executive chef for Pollyanna, Eastside Social and The Thirsty Duck

Just a few of the things it's stocked with: rum, avocados and Trader Joe's finds

Inside the kitchen of restaurateur and Top Chef Canada judge Janet Zuccarini

A few of the things it's stocked with: San Marzano tomato sauce, olive oil, grappa and lots of bacon

Inside the kitchen of Rose Reisman, award-winning entrepreneur, caterer, author and nutritionist

A few of the things it's stocked with: fruit, veggies, grains and a whole lotta nuts

Inside the kitchen of David Neinstein, the pitmaster and co-owner of Barque BBQ

A few of the things it's stocked with: salt, moonshine and a whole lotta meat

Inside the kitchen of Kate Taylor Martin, the owner of Nutbar, Summerhill’s spot for superfoods

A few of the things it's stocked with: sauerkraut, nutritional yeast, organic burritos and Häagen-Dazs

Inside the kitchen of Nick Liu, the executive chef of DaiLo and Little DaiLo

A few of the things it's stocked with: Chef Boyardee ravioli, instant noodles and a whole lotta vodka