Mario Carbone Reveals That Chefs Secretly Love Juicing

Mario Carbone is one of the chefs in charge of a miniature Italian-American food empire in New York City (led by Parm and Torrisi), and as a result is surrounded daily by pastas and ricottas and chicken legs. But most days, according to his weekly food log for Grub Street, he’s guzzling juice. No, not that juice. Or this juice. Or (thankfully) this Juice.

We mean actual juice. A good percentage of his meals of the week are juices, which he attributes to the fact that it’s a very simple beverage. “I think chefs like juicing because it’s a nice, clean product,” he noted, and we can’t blame him: the rest of his meals are, with some exceptions, either late-night leftovers, bodega food, or some sort of chicken leg. “The menu [at Torrisi] is so streamlined that there’s never anything extra leftover,” he explained. “So we buy chicken legs for the staff. Every. Single. Night.”

Notably, Grub Street New York has been running a lot of juice-related stories lately: for instance, that experiment where they convinced Alex Stupak, Josh Capon and Michael White to go on a juice cleanse. Either juice is naturally turning into the next big chef trend…or Grub Street is secretly a gang of juice dealers. If that’s the case, you guys are good at pushing juice. You should go into professional sports or something.

[Grub Street]

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