Top Millennial Chefs Worldwide Reveal Recipes

Think you're too busy to cook?

Seriously over-accomplished chefs – the world's best under 30, according to the S.Pellegrino Young Chef competition – work six days a week, 15 hours a day at restaurants.

They're chopping, slicing and recipe developing, only to have one day a week – if they're lucky – to relax.

Oh, and they also have to do laundry and all those other chores adulting requires.

Giphy

Somehow, on top of it all, they still have time to cook... at least on occasion.

I spoke to some of the best young chefs around the world to get a sneak peak into their home kitchens.

Here's what's cooking:

Gakusei Kaikan, Japan

I live with my parents, so I don't cook at home often. I like making and eating my mom's Japanese home cooking: curry and rice with stewed potatoes and beef.

– Seira Furuya, 27

Paris, France

I make food to share... salad, fish, meat, anything you can roast.

-- Shintaro Awa, 29, Restaurant Epicure

Copenhagen, Denmark

Pasta! I make it a different way every time but I love pasta with cream and bacon, fresh parley, a lot of lemon and fresh ground pepper.

– Nikolaj Schmidt Skadborg, 29, Restaurant Sletten

Athens, Greece

I'm never cooking at home, but when I do, it's pasta with tomatoes, cheese, olive oil, garlic and basil. I'll add salted local cheese from Greece, but sometimes Parm.

– Nikolas Billis, 29

I'll make a simple salad with green vegetables, olive oil, lemon juice and some bread. Because I'm French, it's not a meal without bread.

-- Olivier Campanha, 36, F+W

Barcelona, Spain

I'll make a Caprese salad or pan con tomate (Spanish toast with grated tomato)… I really just love all types of cheese.

-- David Andrés, 29, ABaC Restaurant

Salach, Germany

At home, I like to cook Maultasche – a rolled, filled noodle with beef, onion and parsley – and combine it with potato salad, beef and deep fried onion. It's like a German ravioli, and takes maybe an hour to make.

-- Matthias Walter, 28, Burgrestaurant Staufeneck

Dubai, United Arab Emirates

My wife cooks. I love the couscous [she] makes. Chefs will tell you they're making pasta, or they go out.

– Gregoire Berger, Restaurant Ossiano Fine Dining

Auckland, New Zealand

Pasta with olive oil and salt.

– Leslie Hottiaux, 29, Apero Food & Wine

New Delhi, India

Chicken and rice. I'll make an authentic Hainanese boiled chicken by boiling the chicken with chicken fat, stock and pandan leaf, and cook it all together.

– Tarun Bhatia, Ek Bar

Calgary, Canada

Tacos and guac. I braise pork shoulder all day to make a ragu and will have some chips with my guac. If I'm trying to be healthy, I'll put a chicken breast in the oven.

– Sean MacDonald, MARKET Restaurant

Shanghai, China

Chinese food. I'll see what fresh vegetables and fish are available at the market that morning and freestyle it… I work 15-hour days so I like to grill because it's easy. And I like making food with fire! No sous vide, no, I want to barbecue on fire.

– Chang Liu, Jing An Shangri-La Hotel

Los Gatos, California

If I do cook at home, I make pasta or roast chicken. I'll brine the chicken and dry it overnight in the fridge, leaving it covered so it loses moisture in the skin and gets crispier. I stuff it with herbs, garlic, lemon, and then roast it at a high heat, going in and out quite often to baste the chicken with butter. For a quick meal, rice. I eat so much rice, I should be Japanese.

– Mitch Lienhard, 29, Manresa