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Chef Couple’s Simple Home Fridge | Salt Lake City News
Peeking into chefs’ fridges reveals more than just ingredients—it’s a window into their personalities and routines. Angie and Andrew Fuller, behind the acclaimed Oquirrh, keep things simple at home: Andrew’s fridge is stocked with ranch, Tabasco, and ketchup; Angie’s? Olive oil, balsamic, salt, pepper, and soy sauce. They even eat Cup Noodles with cheese mountains. Their kitchen? Not built for serious cooking—fire alarms go off trying to sear a steak. But that’s okay. They keep it chill, cook on impulse, and rate their fridges a solid four and four-point-four. For pros, it’s not about fancy…
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