So you don't really think that working chefs eat all the fancy stuff they cook all day long, do you? Think of the overhead. The labor. The investment of time. Also, sometimes you just want a jelly donut. Here's what everyone was noshing on at José Andrés' The Bazaar mid-afternoon today, the restaurant empty, the prep work in full swing. Who needs liquid nitrogen when you've got Krispy Kreme.

The Bazaar: 465 S. La Cienega Blvd., Los Angeles, (310) 246-5555.

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