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Superstitious and delicious

Updated 1:14 PM ET, Sat March 16, 2013
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Chefs' lives center around food, so it's no surprise that many look to particular dishes for a little bit of luck. Iron Chef Masaharu Morimoto eats tonkatsu before big events to help ensure a win. Courtesy Dan Campbell
Chef and barbecue expert Elizabeth Karmel looks to a ritual shot of whiskey before big events and restaurant openings. Jupiterimages
Chef David Myers "smudges" with burning sage to correct or bring good energy into a space. Medioimages/Photodisc
Chef Mette Williams believes that morning bacon ensures a productive day. Medioimages/Photodisc
Chef Timon Balloo has always believed that eating noodles on birthdays and New Year's Day will bring longevity. Kat Kinsman/CNN
Chef Daniel Doherty learned the hard way that a chile has to be given to you by someone else in order to ward off bad luck. Creatas
Chef Marc Vidal won't board a plane without a lucky bocata de jamón. Ryan McVay
Chef Jeff McInnis' great-grandmother made sure the family ate lots of black-eyed peas on New Year's Eve and New Year's Day to bring about good fortune. Hemera Technologies