10 Grocery Items Professional Chefs Avoid at All Costs

Cooking like a pro takes discipline, simplification, and accuracy. It's no surprise that these same skills are crucial when grocery shopping like a chef. The latest frozen trend from your go-to store might seem like a must-have, but if you truly enjoy cooking, your grocery funds are better spent elsewhere. We consulted with professional chefs to find out which items they never buy, whether at supermarkets, specialty stores, farmers' markets, or online. According to the experts, avoiding these products leads to a more impressive cooking experience, greater inspiration, and dishes worthy of a pro kitchen. Here's a list of the items chefs generally avoid and some alternatives to consider when planning your shopping trip.

Pesto Sauce

Not a fan of store-bought pesto? You're not alone. Many people steer clear of it. Chef Suzanne Cupps of Lola's in Manhattan says, 'Pesto is so simple to make at home with any herbs or greens you have on hand or want to use up.' She adds, 'You can easily make it nut- or dairy-free, if needed. I make a basil and arugula pesto with sunflower seeds, chili flakes, olive oil, and lemon zest.' Try this mix, or any pesto, on fish, grilled chicken, roasted spring vegetables, or pasta.

Tomato Sauce

A jar of Rao’s can come in handy for a quick fix, but consider whipping up your own sauce in no time. Kat Petonito, executive chef of The Duck & The Peach, Meli, The Wells, and La Coll in Washington, D.C., says, 'I will never buy [jarred] tomato sauce for pasta. The store-bought versions are loaded with sugar and preservatives, and honestly, they just don't taste great.' Instead, she recommends buying canned whole organic plum tomatoes, blending them, and simmering them with your favorite aromatics. In 20 minutes, you’ll have a rich, homemade sauce. No judgment, though—quick meals are understandable!

Making your own salad dressing is often faster than deciphering the ingredients of store-bought options. Chef Camille Becerra, partner at Ace Hotel Brooklyn and As You Are, says, 'I personally dislike the taste of herbs or spices steeping in vinegar and oil for too long.' Kiano Moju, author of *AfriCali: Recipes From My Jikoni*, shares, 'I can't remember the last time I bought salad dressing. I make one almost every day, using freshly washed lettuce.' She goes on to say, 'Most days, I simply use Maldon sea salt, extra virgin olive oil, and fresh lemon juice. It's my favorite combo. For variety, I'll make an Ethiopian-style dressing by adding finely chopped, seeded chilis—jalapeño or Serrano—and a little grated garlic to lemon juice, sea salt, and olive oil.' Moju also doesn't spin off all the water from her lettuce, as it helps balance the acidic lemon in the dressing.

Salad Dressing

Broth

A box of broth is convenient, but what if you could have flavorful broth on hand at no cost? Save your vegetable scraps—like herb stems, carrot peels, and garlic skins—in the freezer. When you have enough, it's broth-making time. Chef Camille Becerra explains, 'I’ve made it a habit to always have a few quarts of broth ready in my freezer.' She uses vegetable scraps, mushrooms, and herbs, which are packed with minerals and vitamins. 'I would never consider drinking store-bought stock, so I wouldn’t use it in my cooking either.' Simply cover your scraps with water, add salt, any aromatics, or even a Parmesan rind, then simmer for a few hours. Strain, cool, and store it in containers to keep in your freezer or fridge.

Pantry Essentials

Oil and vinegar may be pantry staples, but because they're essential in so many dishes, they should be top-quality. Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, shares, 'I buy my essential pantry items at specialty food stores. These are the foundation of your dishes. Always choose olive oil with the harvest date on the bottle.' She continues, 'Quality pantry items, like vinegar and spices, make it easy to whip up vinaigrettes and sauces in no time, far quicker than pouring pre-made dressings from a bottle. It's also more cost-effective, so I’m happy to invest in them.' A $14 bottle of olive oil will last much longer than a pre-made dressing—chef logic at work.

Pre-Grated Parmesan

Apologies for making pasta night a bit more challenging, but it will be worth it. 'While many grocery stores have thankfully expanded their selection of quality premium products, one thing I still see is packaged, pre-grated 'Parmigiano.' This should be avoided at all costs,' says Anthony Mangieri, founder of Genio Della Pizza and chef/owner of Una Pizza Napoletana in New York. 'True Parmigiano [Reggiano] is a culinary masterpiece, one of Italy's greatest gifts to humanity. Seek out the real deal, ideally aged 36 months, and take the extra moment to grate it fresh when needed. It’s life-changing.'

Peeled Garlic

When it comes to garlic, you’re sticking to whole cloves from now on. 'I refuse to buy peeled garlic. I know it’s convenient, but I can't stand the smell,' says Melissa Rodriguez, chef and partner at Mel’s in New York. 'I won’t buy it for my home or my restaurant. I think it ferments, and that smell lingers even after cooking.' Chef John Tesar of KNIFE Italian in Irving, Texas, agrees: 'I would never buy chopped garlic in a jar or any herb purees in a tube. Fresh versions are easy to find, both in the supermarket and at farmer’s markets.'

Bread

Unless your grocery store has an in-house bakery, skip the pre-baked loaves. 'Supermarket bread often lacks the depth of flavor and texture I seek,' says Christopher D'Ambrosio, executive chef at Take Care in New York. 'Instead, I prefer to support local artisan bakeries or bake my own bread at home. That way, I control the ingredients and enjoy the satisfaction of fresh, crusty loaves with much better taste and quality.'

Seafood

Visit a local fishmonger or seafood market to get your aquatic protein. 'I flat out refuse to buy fish from my local supermarket,' says Kevin O'Donnell, chef and owner of Giusto and Mother Pizzeria in Newport, Rhode Island. 'It's unfortunate because there are so many amazing fish available in Narragansett Bay, but we just don't see those in the big chain stores.' He adds, 'I also struggle to buy meat at the supermarket. Even if it’s labeled 'natural' or 'hormone and antibiotic-free,' it still gives me the chills.' To the butcher we go!

Sausages

Sausages are an art, and pre-packaged versions simply don't compare for those who appreciate the craft. 'I wouldn't buy most sausages, whether it's Mexican chorizo or Andouille. Making it yourself or buying from a specialty supplier is always the best option,' says Bob Bennett, executive chef of Zingerman’s Roadhouse in Ann Arbor, MI. 'Second on my list would be bacon. There are companies, like Nueske's, that completely outshine the mass-produced bacon market.'