The Beauty of Comfort Food
The beauty in comfort food is that it changes depending on the person. It’s a New Year, which means plenty of people are kicking things off with wellness challenges—Dry January, Whole30s, resets of all kinds. But winter tends to have its own plans. When the temperatures drop and the days still feel short, many of us are tucked under blankets, reaching for hot drinks and familiar meals that offer warmth and relief.
What is Comfort Food?
Over the past few years, the question of what comfort food is has been a topic of discussion. With new restaurants, diets, and food trends constantly competing for our attention, what are the dishes we return to again and again? And, more specifically, what do chefs—the people we rely on to create our most memorable meals—turn to when they need comfort themselves? According to James Beard Award–winning chef Chris Shepherd, comfort is rooted in memory—something that brings you back to childhood, to a grandparent’s kitchen, to a specific place and time.
Chefs’ Comfort Foods
When asked about their comfort foods, several chefs shared their personal favorites. For Ope Amosu, chef at ChòpnBlọk, it’s Buka Stew, a West African staple that’s served in local roadside canteens. Aaron Bludorn, chef at Bar Bludorn, Bludorn, Navy Blue, and Perseid, loves macaroni and cheese, a dish his mom used to make. Joseph Boudreaux, chef at Boo’s Burgers, enjoys anything his dad cooks, while Top Chef alumna and Olympian Dawn Burrell loves a good grilled cheese with tomato soup.
International Comfort Foods
Other chefs shared their favorite international comfort foods. Yotam Dolev, chef at Hamsa and Októ, misses his mom’s Shabbat dinner, which features Moroccan fish with salad. Anita Jaisinghani, chef at Pondicheri, appreciates the versatility and simplicity of dosas, a type of fermented crepe from India. Vanarin Kuch, chef at Koffeteria, loves salaw machu kroeung, a Cambodian stew that reminds him of his mom.
Comforting Classics
Some chefs prefer classic comfort foods like lasagna, fried chicken, and mashed potatoes. Dominick Lee, chef at Augustine’s, loves lasagna from Bologna, while Felipe Riccio, chef at Goodnight Hospitality, enjoys a bowl of well-made pasta. James Beard Award winner Benchawan Jabthong Painter, chef at Street to Kitchen, loves spicy raw blue crab salad, a dish that’s tedious to eat but worth the effort.
Conclusion
Comfort food is a personal and subjective thing, and what brings comfort to one person may not be the same for another. Whether it’s a warm bowl of pho, a crispy grilled cheese, or a hearty bowl of beans, comfort food has the power to transport us back to a specific time and place, and to make us feel wholesome again. So, what is your ultimate comfort meal?
