Travel relieves us of our daily habits, like hunching over screens that strain our necks or worrying about minutiae. For me, so too did culinary school by banishing my improper knife grip, my messy mise en place, and my fear of baking. When I enrolled at the Natural Gourmet Institute, I never dreamed it would also influence my globetrotting. Somewhere, though, between miso lectures and carrot soup exams, I noticed the copious travel intel my Moleskine possessed. Expectedly, some advice became casualties of splattered roux or olive brine. But, years later, those scrawlings still influence my travels. In talking with other chefs, I realized I wasn’t the only one gleaning wayfarer’s wisdom from my technical training. Let these insider tips inspire your next trip, and, if nothing else, compel you to partake in one of travel’s venerable traditions: sending the kitchen a six-pack in gratitude.
1. Take three deep breaths before every meal.
When class at culinary school wraps, you sample everything. It’s easy to stuff your face, but on the first day of school, my chef-instructor urged us to take three long, slow breaths before starting. When you eat quickly, you miss information—smells, textures, spices. This technique elevates your ability to savor a meal, especially when you want to relish every detail while traveling. “Culinary school also taught me the value of drinking water between courses,” says Chef Will Nolan of Viceroy Snowmass in Colorado. “It helps you slow down and eat mindfully.”
2. For the freshest bread in Paris, go to the bakery at these two times.
Paris bakeries typically do "deux tournées,” or two daily baking sessions. The first shift yields the freshest baked goods for 8:00 a.m., the second for 4:00 p.m. If you want to double check, ask "À quelle heure cuisinez-vous vos baguettes?”
3. Buffets in the Philippines are culinary goldmines.
In America, “All You Can Eat” buffets mean drab food jiggling under fluorescent lighting. Not so in the Philippines. “Each section of these elaborate buffets has a dedicated kitchen with a crew from the cuisine’s region. The tandoori grill has chefs from India, and the sushi kitchen has Japanese chefs, etc., making for a very authentic meal,” explains Executive Chef Jason Poole at Grand Geneva Resort & Spa in Wisconsin.
4. Bring ginger candies if you’re traveling to South America to help adjust to the altitude.
Many hotels leave you coca leaves, but they’re bitter and generally taste awful. Instead, try this: “Pack ginger chews. They taste great and help with altitude adjustment. I love Chimes. They’ve got mango, orange, and peanut butter if you don’t like ginger’s strong flavor,” says Chef Martin Wilda of The Westin Austin Downtown. “Or, order a mate, a traditional South American caffeinated, herbal drink, infused with ginger for a more palatable and authentic experience,” recommends Executive Chef Pablo Torres of Casa de Uco Vineyards & Wine Resort in Mendoza, Argentina.
5. Ask a local “Una piccola trattoria discrete?” to find a great place to eat in Italy.
Thankfully, I didn’t smudge chocolate ganache over this phrase, which I scribbled in my notebook during our Italian cooking unit. Particularly helpful in larger cities like Rome or Florence to avoid tourist traps, consider this phrase your password to discover the hidden, cheap food joints that locals adore.
6. Sightseeing in Spain? Befriend the "cana” between stops.
Chef Jonathan Wu of Fung Tu in Manhattan swears by this little glass of beer when you’re looking for a civilized, five-minute refreshment. “Some of the best spots are in Madrid’s Malasaña area. One of my favorites and a locals hangout is Bar Cafetería Serrano,” says Wu. “Get a Mahou; it’s the choice of a Madrileño.”
7. In Austria, dine at a "Buschenschank."
“These are farmers who are also chefs, serving homemade meals on their farm,” says Executive Chef Hermann Muller of Ponte Vedra Inn & Club in Florida. Legally, they’re only allowed to serve items grown on their own farm like butter, meat, cheese, wine, and cider, also known as all the best food groups. “Freshly-caught trout from the property’s lake with homemade rustic breads and wine straight from the barrel? Nothing better.”
8. Order the lesser-known version of Rome’s famous bucatini all’amatriciana.
Traditionally, this dish is made with tomato, but its tomato-free cousin, pasta all gricia, is otherworldly, and might be truer to the original that shepherds ate in the hills of northeastern Lazio. “It’s the perfect balance of sweet-rich pork fat, salty-creamy pecorino, chewy durum semolina pasta, and black pepper,” says Chef Michael Pagliarini of Benedetto in Massachusetts. “It’s deeply satisfying with rigatoni at Flavio al Velavevodetto in Rome’s Testaccio area, or with spaghetti in the shadow of the Pantheon at Armando al Pantheon.”
9. Make a reservation for all your meals in Iceland.
Yes, spontaneity often yields vacation magic, but seating here is tight, especially during high-season in the summer. Not making a reservation could mean driving 60 miles to another spot, which might also be packed. It can be equally difficult to snag tables at breakfast and lunch, so book those too.
10. If you’re at a roadside fruit stand, have them cut the fruit in front of you.
Particularly popular in the Caribbean, these huts are certainly worth a detour. But the pre-cut fruit you often see displayed is a hazard for harboring bacteria. Ask to have yours cut fresh. Many will accommodate and grab a fresh mango or papaya from the cooler below. “There are so many delicious fruits available in the Caribbean,” says Chef Cindy Hutson of Zest at The Cliff Hotel in Jamaica. “Try the little-known naseberry, which is like a caramel with sugar granules. Or request your vendor grab a fresh star apple. Its deep, purple skin opens up to white flesh with hues of purple and lighter violet. It’s beautiful sliced down the center.”
11. In America, don’t buy eggs that are sitting out at farmers markets.
Visiting greenmarkets are a superb way to get a sense of local food culture. But precaution should be taken if purchasing eggs. As I learned in food safety class, America, unlike other countries, requires egg “washing” (to help prevent salmonella) for farms with more than 3,000 hens. These eggs need to be refrigerated to prevent bacteria breeding. Ask if your eggs have been washed. If so, they should be kept at 41° Fahrenheit or lower. If they’ve been washed and are spread out on a table, steer clear.
12. In Rwanda, place your dinner order in the morning.
Service can be notoriously slow. If you want to eat dinner at your hotel, let the staff know what time you will be back to dine, and what you’d like to have before you head out for the day.