For the city’s hardworking culinary figures, a day off rarely means resting. Instead, it often translates to a carefully curated journey across the five boroughs, sampling the labor of fellow artisans, sourcing inspiration, and indulging in the flavors that offer comfort and excitement away from their own kitchen lines. In the latest installment of the popular digital series Chef’s Day Off, viewers are invited to tag along with chef Eric Sze, the creative force behind Wenwen, the acclaimed Taiwanese American restaurant located in Brooklyn. Sze’s itinerary offers a fascinating look into the daily habits of a professional chef navigating New York City’s vast, dynamic food landscape, moving effortlessly from rustic European-style bakeries to neighborhood butcher shops, innovative pizzerias, and nostalgic Chinese noodle houses.
Sze’s day begins with a morning ritual in Brooklyn, setting a relaxed and artisanal tone for the hours ahead. His first stop is Bakeri, a beloved local establishment known for its dedication to traditional baking techniques and inviting atmosphere. Rather than opting for a heavy breakfast or a conventional pastry, Sze orders a specific, carefully balanced sandwich that highlights textural contrast and flavor harmony: a crunchy, freshly baked baguette layered with sweet honey, crisp apple slices, and creamy brie cheese. It is a simple yet sophisticated start that showcases a chef’s appreciation for high-quality ingredients executed with precision.
With the morning meal concluded, Sze shifts gears from leisure to professional preparation, transitioning into the logistical side of running a high-profile restaurant. He makes his way to The Meat Hook, a trusted neighborhood butcher shop that serves as Wenwen’s primary meat supplier. Here, Sze is not merely picking up an order; he is actively engaging with the craft of butchery, selecting specialty cuts of steak and dry-aged short ribs that will eventually form the backbone of a robust dinner service. This behind-the-scenes stop underscores the vital symbiotic relationships that sustain New York City’s independent restaurant scene, where local chefs rely heavily on specialized purveyors to maintain the integrity of their menus.
The culinary journey then takes a decidedly casual yet deeply flavorful turn as Sze heads toward Chrissy’s Pizza to sample one of the city’s most talked-about pies. Run by chef Chris Hansell, who has spent years rigorously refining his craft, Chrissy’s Pizza is celebrated for its dedication to producing a whole, exceptionally crispy New York-style pie built upon a doughy, yeasted crust. Sze specifically orders the jalapeño and garlic pie, praising the meticulous attention to proportion that ensures neither ingredient overwhelms the palate. In a city saturated with pizzerias, Sze’s choice highlights a deep respect for peers who dedicate themselves to mastering a single classic style through years of iterative refinement.
For the final leg of his day off, Sze travels across boroughs to Flushing, Queens, seeking out a taste of home at Maxi’s Noodle 2. For chefs who have migrated from abroad, finding authentic regional cuisine is often a quest for emotional connection as much as sustenance. For Sze, who has craved the comforting flavors of his native Taiwan since leaving, this unassuming noodle shop serves as a sanctuary of memory and tradition. Upon arrival, he is greeted by owner Maxi Lau-O’Keefe, who invites him behind the scenes for an impromptu masterclass in the delicate art of wonton making.
Stepping into the kitchen, Sze attempts to recreate the iconic wontons—meticulously stuffed with a precise mixture of fresh shrimp and pork before being subjected to an intricate, multi-step folding process. True to the humbling nature of professional kitchen dynamics, even a seasoned restaurateur finds himself tested by the complex muscle memory and speed required by Lau-O’Keefe, whose hands move with effortless expertise. After conceding to the master, Sze happily steps back from the prep station to take his seat as a diner. He settles into a steaming, deeply satisfying bowl of soup featuring thin, resilient noodles crafted from duck eggs, bobbing alongside those signature handmade wontons, complemented by a rich, deeply savory beef soup.
For those looking to experience the sights, sounds, and flavors of Sze’s culinary excursion firsthand, the latest episode of Chef’s Day Off captures the entire journey on video. The feature provides an intimate window into how one of New York City’s prominent chefs recharges, connects with community, and honors the diverse traditions that continue to shape the city’s unparalleled food culture.