We were happily surprised to find that Teigen is quite the foodie (and not the typical model kind you see in most health magazines). Turns out, Teigen always has Jimmy Dean sausage in her fridge, minimizes sugar just so she can maximize salt, and loves dogs-in-wheelchair Instagram accounts (we know that last one wasn’t food-related, we just found it endearing).
The New Potato: What would be your ideal food day from start to finish?
Chrissy Teigen: "For breakfast, John’s homemade cheesy sausage breakfast sandwich, then lunch at Blue Ribbon Sushi on Sullivan. I get the same things every time: kanpachi usuzukuri with extra yuzu pepper, the toro tataki, and the maguro salad. If it’s Thursday, dinner at Frank for their fabulous lasagna verdi. Order it well done and the edges are perfectly crispy and the middle is bubbling."
What are your 72 hours like eating and drinking-wise prior to a huge photo-shoot?
"I actually love eating that Blue Ribbon meal above before shoots. It’s light but filling and I get all the flavors I would crave if I were on a strict diet. I like to also incorporate green juices and basically become a temporary pescatarian. And, I still drink. I’m not a monster."
How do you always start your day?
"Twitter and emails. And, not a day goes by where I don’t make my bed."
What are some of your healthy routines?
"I try to minimize sugar (which actually causes me to maximize my true love, salt, so maybe that’s not too healthy). When I can, I love barre class in the morning (Physique 57 puts me in a good mood every time). I’m probably the last person you should ask this to! I don’t like to pretend I know what I’m doing. I just know what makes me happy and feels good."
"The endorsement is over, so this is completely not an ad, but I really have to say my Gillette Fusion men’s razor. I used to steal my dads, actually. I am a shaving addict. Other than that, there really isn’t anything I’ve done or used since I was a kid, as I was a bit of a hot mess growing up."
Your morning/nightly beauty regimes…
"I am crazy about skincare. I have about eight different creams, gels and serums that my esthetician set me up with. I had her write down the exact order and when to use them, which I have to read every morning. My skin is very dry so I try to finish the night with an SK-II mask."
Words to workout by…
"It’s hard getting motivated, but you never, ever regret it after."
Foods/drinks you consume to make you look your best…
"I…have no idea."
Words you say to yourself upon facing the mirror every morning…
"'Why did I drink that?' Alternates: 'Why did I eat that?' and 'Why did I say that?'"
Advice to models starting out…
"Don’t let people mold you into anything you aren’t or don’t want to be."
What are your splurges?
"Skin creams, cooking classes, dinner parties, purses and shoes."
"I mean, who wouldn’t say Vogue to this!? V would also be quite amazing as well — their covers are very striking."
What won’t you travel without?
"Aquaphor for my lips, face wipes, and SK-II cream."
What’s always in your bag on set?
"Nude underwear, a nude bra, and all sorts of chargers."
What’s always in your fridge?
"Cilantro, green onion, soy sauce, oyster sauce (every sauce really), a wide assortment of hot sauces, eggs, soda water, bacon, and Jimmy Dean sausage!"
Five things you’re loving right now…
"Derek Lam, Shani Darden Retinol Reform, wheelchair dog Instagram accounts, cooking classes with girlfriends (by Chef Roblé), and Beyonce. Right now, and forever."
What are your favorite cities for food?
"In New York City: Le Bernardin, Babbo, Frank, Il Buco, Momofuku Noodle Bar, Pho Grand, Ippudo, and 10,000 more. In Los Angeles: Pace, Giorgio Baldi, Via Veneto, and boat noodles at Pa-Ord in Thai Town. In Tokyo, I love the Cantonese brunch tasting at Sense at the Mandarin Oriental. In Chicago, Alinea. In Florence: Pandemonio for their Florentine steak, and in Lake Como, Villa D’este. The Cacio e Pepe is my favorite meal in the world."
If you could host a dinner party with any five people, living or dead, who would be there? What would you cook?
"I get this question often and I always have the same answer — I am much to insecure of a cook to ever imagine this kind of scenario. I’d much prefer cooking for my nearest and dearest — the ones who will eat the parchment I left in my cake or chew through the tough bits."
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.