Chefs' secret passions

We all have our food vices - the grub that we love to snarf, unapologetically.

For me, it's all-natural peanut butter.

For local chefs, well, sometimes the guilty pleasure is humble and commonplace - like the pizza that Belle Cakery and Fond's Jessie Prawlucki enjoys or the tuna casserole that Josh Lawler of The Farm and Fisherman loves, with Herr's Old Bay chips and a bucket of homemade ice tea.

Or the grilled Cheddar sandwich with whole-grain mustard and dill pickles that Meritage's Anne Coll likes.

Sometimes, it's not so much a guilty pleasure - like the "green shakes" that newly health-conscious Michael Schulson of Sampan, Izakaya and The Saint James professes to enjoy. (Yeah, right.)

Ben & Jerry's Phish Food has a fan base among our pot-bangers.

And sometimes, it's humble and "cheffy" - requiring some effort - as George Sabatino of Stateside does when he craves Marshmallow Fluff and makes his own.

Browse the photo gallery for more.

- Michael Klein

Chefs, care to share your secret food pleasures? Email me.