A Peek in the Pantry

Get tips from North Carolina chefs as they share the pantry staples they always keep on hand. Check back to get updates from our Cook It Forward NC chefs and discover what keeps them inspired.

Chef Meherwan Irani

of Chai Pani Restaurant Group
  • garlic bulbs
  • dried red chillies
  • olive oil
  • turmeric
  • cumin & mustard seeds

Chef Ashley Christensen

of AC Restaurant Group in Raleigh
  • Tortilla chips
  • coconut milk
  • Dijon mustard
  • canned tomatoes

Chef Ricky Moore

of SALTBOX Seafood Joint
  • salt
  • cider vinegar
  • crushed red pepper
  • bay leaves
  • honey

Chef Vivian Howard

of Chef & the Farmer in Kinston
  • flaky salt
  • tasty olive oil
  • garlic confit
  • lemons
  • pickled red onion

Chef Ashleigh Shanti

of Benne on Eagle in Asheville
  • rice
  • beans
  • tinned seafood
  • something fermented
  • something foraged

Chef Kevin Ruiz

of Lady Luck
  • garlic
  • bell peppers
  • good olive oil
  • smoked paprika
  • pepper grinder

Chef Cheetie Kumar

of Garland in Raleigh
  • Cumin
  • coconut milk
  • rice
  • lemon
  • eggs

Chef Brian Graybill

of Napkins Restaurant / Graybill Hospitality Co LLC
  • high quality chicken stock
  • panko
  • rice
  • dried chiles
  • evoo
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