Photographer Molly DeCoudreaux and writer Cheryl Locke are allowing us a look into the fridges of San Francisco chefs and culinary giants.
Where Brandon Jew, chef at Bar Agricole, loves Asian inspired ingredients such as yuzu koshu, fish sauce and fermented chili, Dominqiue Crenn chef and owner of Atelier Crenn, has avocado, goat-cream cheese and bagels in her fridge. Other strange ingredients include pine seed oil and preserved lemons. Through these photographs and the quick, question and answer interviews, we get a glimpse into what some of California’s most famous foodies eat behind closed doors.
Source: Refinery 29