It's safe to say that chefs have extremely discerning palates, especially compared to the rest of us regular peons. At least you would hope so, considering they're responsible for the food at some the best restaurants around town.
But forget about the fine details of seared quail in a foie gras wine reduction with candied blackberries -- what kind of candy did the top chefs crave when they were kids, and what kind of sweets are they eating now?
The Restaurant Intelligence Agency's blog posed that question to a number of the city's notable chefs.
What did the rest have to say? Click here to check it out.