Chefs Picks tracks down what the pros have been eating as well as cooking from coast to coast.Chefs spend all day feeding alternative people, though they frequency have meals for themselves. Many larger restaurants have instituted the pre-shift spread, mostly called the family meal, which has turned in to the convention of sorts. In addition to upon condition which nourishment for the staff, this image can offer as the approach for the cooks to fool around in the kitchen by contrast brand brand brand new recipes or finding beautiful uses for leftover ingredients. Chefs have even been known to share their own family traditions by using recipes which have been handed down to them from prior generations. Here, the pros share their most appropriate meals for breaking bread together before the shift begins.Dream Team: Tacos as well as TiramisuAt Italian restaurant 312 Chicago, pasta is the name of the game, though behind the scenes, tacos have been the unchanging during family meal. We go no holds barred as well as dont skimp upon the ingredients: tons of veggies as well as sauces, says Chef Luca Corazzina. He additionally makes certain to sequence the over-abundance of ground beef, so which it can be used for various meals upon the restaurants menu (including in the salsa for the Calamarata Bolognese) as well as additionally offer as the staple part in the tacos. Sometimes the kitchen staff additionally gets the meals which didnt utterly have it onto the menu given something went wrong during the cooking process, which can have for interesting family image matchups. One day we served tiramisu with tacos given the batch came out with the ladyfingers slight soggy; I like to offer the guest the version thats firm as well as more upon the dry side, Corazzina recounts.Ramen to the RescueFor Aaron Cuschieri of the new, upscale American restaurant The Dearborn, his go-to family image is the ramen dish. Thats no surprise, given Cuschieris extensive background working with Chef Takashi, as well as later assisting him open Slurping Turtle in Ann Arbor, Mich. Ramen is the good image to offer for family image given its not expensive, its soul soothing as well as everybody loves it. Its additionally the good approach to get rid of anything we have in your kitchen, Cuschieri says. He first encountered this image as the family image concept when he worked during the restaurant which featured ramen upon its Sunday brunch menu. It became standard practice for the kitchen to cook off the little noodles the subsequent day as well as mix them with the ingredients from the Sunday ramen. The result? Hodge Podge Ramen. It was everyones favorite family meal, as well as we all looked forward to it every week, Cuschieri recalls. Ever given then, Ive served ramen for staff image during all of my restaurants. His garnishes of preference have been scallions, cabbage, eggs (hard- or soft-boiled), braised pig as well as duck (grilled or roasted), though he says we can really use anything in your cooler.Hodge Podge RamenYield: 4Four 5-ounce portions ramen noodlesFor the broth:4 quarts duck stock1 crater soy sauce1 crater miso1/2 crater ground sesame seeds4 tablespoons salt6 ounces pig fat2 tablespoons Korean chili paste1 tablespoon minced garlic1 tablespoon minced gingerCombine all together as well as simmer over low heat for about an hour. Remove pig fat as well as hold warm. Add garnish of your choice.Get beautiful with add-ins: This recipe from Food Network Kitchen calls for corn as well as kimchi.Coq au Vin in the KitchenFor Chef Christopher Schaefer of Brandons Palm Beach during Kimptons Tideline Ocean Resort & Spa, the pre-shift image is the approach to applaud the staff as family, as well as its additionally the approach to make firm the group members by assisting them refine valuable skills such as roasting, braising as well as blanching. Family meal, to me, is the good approach for staff members to learn brand brand brand new techniques with scraps which would otherwise be trashed, he says. And the a single image which perfectly captures the hint of this group experience for Schaefer is coq au vin. I love the perfuming smells of smoked bacon, red wines as well as duck marrying together to have this harmonious dish. It indeed embodies family to me, he says.Stir up your own wondrous medley of fragrances as well as flavors with this Coq au Vin recipe from Ina Garten.Brisket Meets TortillasWe have an amazing group as well as refer to the meals together as family meals because, well, they have been family, says Daniel Weinstock, owners as well as partner of Maple Block Meat Co. in Culver City, Calif. And when it comes time to confirm upon which meals to offer the staff, the single of the restaurants most-popular menu items brisket is mostly tip of mind. Our group enjoys the brisket as most as the guests, as well as its fun to come up with brand brand brand new ways to benefaction it during family meal, Weinstock notes. One crowd-pleasing image is the brisket taco.For the tacos, the brisket is sliced, afterwards heaped along with pickled onions, uninformed cilantro as well as pico de gallo upon uninformed corn tortillas which have been warmed in the wood-burning oven. A bit of liking is combined by approach of the charred chopped tomatoes salsa as well as the elementary salsa verde. The tomato-based Tejano Ted salsa is spicy as well as sweetly tart. Though no vinegar is combined to the sauce, it derives the healthy astringency from the tomatoes. The salsa verde includes uninformed jalapenos which move the heat as well as spicy tomatillos for an combined punch, though sometimes the culinary group will switch up the flavors by stealing the seeds from the jalapenos, to reduce the heat, as well as substituting Granny Smith apples for the tomatillos, to add benevolence as well as extra acidity.These brisket tacos have been regularly the hit! Weinstock says.Tiramisu photo pleasantness of 312 Chicago as well as brisket tacos photo pleasantness of Maple Block Meat Co.