Travel is sometimes such a transformative experience that we take away more than memories when we leave.
I enjoy bringing home ingredients from a favorite dish, so that I can continue to savor the dish long after my memories have faded. Among my mementos turned staples are Rwandan coffee and Indian spice mixes. But what do professional chefs bring back from their travels and where do they go to find inspiration for their menus? To find out, I contacted a few chefs I've met over the years. Here's what they had to say.