By Dylan Ogline Watch an interview with a celebrity chef sometime. The interviewer will almost always ask, “What’s your big secret?” You get the impression that they want to hear about a secret seasoning, a twist of the wrist when chopping, or a golden-ratio cook time calculated down to the decimal. Some magical kitchen jiu-jitsu that produces the amazing cuisine that people line-up or book tables months in advance just to savor. Usually, these celebrity chefs respond, half-embarrassed, with the most basic answer imaginable. “I use the best ingredients.” That’s it? That can’t be it. Are you telling me I can open a world-class restaurant if I just start shopping at Whole Foods instead of Target? It’s one of those answers that is deceptively simple. Yes, 90 percent of a chef’s job is done if they can obtain the best ingredients, but how does he or she go about obtaining …