Chefs kick back with candy, chips and alcohol

07/21/2010 | Chicago Sun-Times (free registration)

After 14-hour shifts spent cooking for others, many of Chicago's chefs feed themselves on easy-to-grab snacks such as Josh Adams' favorite fruit-flavored Jelly Bellies and Tony Mantuano's Cape Cod potato chips with Manchego cheese. Facing food is simply too much for some, including Gilt Bar's Jeff Pikus, who often just opts for booze.

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