Chefs Weigh In on Their Number-One Kitchen Essential

Chefs : Years of experience are required to get the title of Chef. However, stocking your kitchen with the greatest kitchen gadgets, as recommended by chefs, is a lot easier. After all, having the appropriate tools for the job aids in bringing a culinary notion to plate.

We went directly to the source to find out what renowned chefs consider to be their must-have kitchen gear. Chefs Lena Ciardullo of Marta in Manhattan, Angie Rito of Don Angie, Ayesha Nurdjaja of Shuka, and others have shared their kitchen essentials with us. It’s the multifunctional chef’s knife for Ciardullo. It’s a Microplane zester for Rito, who uses it on citrus and cheese. Nurdjaja, on the other hand, uses tasting spoons.

Chef Lena Ciardullo: A Chef’s Knife

Chef Lena Ciardullo A Chefs Knife
Chef Lena Ciardullo A Chefs Knife

A good chef’s knife, according to Lena Ciardullo, executive chef at Marta, Caffe Marchio, and Vini e Fritti in New York City, is a must. “I adore my Suisin chef’s knife since it’s so versatile. In general, I utilise it for almost all of my work.”

Price:$159

Chef Suzanne Dumaine: A Mortar and Pestle

Chef Suzanne Dumaine A Mortar and Pestle
Chef Suzanne Dumaine A Mortar and Pestle

Suzanne Dumaine, owner of Three Owls Market in New York City, likes the mortar and pestle because it may release aromatic oils from spices and plants. “I’ve grown very fond to my pestle and mortar. With all that pestling, it not only makes me feel like an Italian grandma and doubles as a culinary stress ball, but it also coaxes the most wonderful flavours out of anything from whole roasted spices to fresh herbs that you can’t quite mimic with a blender. I’m continuously tossing fresh herbs, spices, garlic, anchovies (or any aromatics) in there, and after a few soothing minutes of pestling, I’ve got a bright, fragrant pesto.

Price:$17

Chef Jacqueline Mearman: An Immersion Blender

Chef Jacqueline Mearman An Immersion Blender
Chef Jacqueline Mearman An Immersion Blender

The microplane is an all-around favourite among the chefs we polled, and it could well be the one kitchen must-have for anybody seeking to step up their game. “It’s great for producing light and fluffy clouds of cheese for salads, soups, and pastas,” Hannah and Marian Cheng, co-owners of Mimi Cheng’s, said of the grater’s super-fine texture. The finely shredded cheese’s consistency makes it easier to incorporate into the meal. When you want a faint hint of flavour, it’s also wonderful for zesting citrus, garlic, and ginger.”

“I’m a great admirer of Microplane graters,” says Angie Rito, chef and proprietor of Don Angie in the West Village. I adore their adaptability. They can be used to zest fresh citrus or finely grate cheese, or they can be used to grate extremely finely items like fresh garlic, horseradish, or jalapeo into sauces and dressings.”

Price:$19

Chef Marian Cheng: A Microplane

Chef Marian Cheng A Microplane
Chef Marian Cheng A Microplane

The microplane is an all-around favourite among the chefs we polled, and it might just be the one kitchen must-have for anyone looking to step up their game. Hannah and Marian Cheng, co-owners of Mimi Cheng’s, enjoy the super-fine texture created by the grater: “It’s perfect for creating light and airy clouds of cheese for salads, soups, and pastas. The consistency of the finely grated cheese makes it easier to meld into the dish. It’s also great for zesting citrus, garlic, and ginger when you want a subtle hint of flavor.”

“I’m a great admirer of Microplane graters,” says Angie Rito, chef and proprietor of Don Angie in the West Village. I adore their adaptability. They can be used to zest fresh citrus or finely grate cheese, or they can be used to grate extremely finely items like fresh garlic, horseradish, or jalapeo into sauces and dressings.”

Price:$50

Chef Carolina Santos-Neves: Tasting Spoons

Chef Carolina Santos Neves Tasting Spoons 1
Chef Carolina Santos Neves Tasting Spoons 1

The importance of a Tasting Spoon makes this my kitchen tool of choice—especially when you’re trying to maintain consistency in the food you’re creating, according to chef Carolina Santos-Neves of the West Village’s American Bar: “It’s simple and perhaps even an obvious answer, but the importance of a Tasting Spoon makes this my kitchen tool of choice—especially when you’re trying to maintain consistency in the food you’re creating.” When do I put it to use? To make sauces! Sauces, in my opinion, make or break a dish. This spoon is the ideal carrier for the harissa-tomato sauce we use on American Bar’s gluten-free calamari, our peanut dressing vinaigrette, or even our hot fudge.”

Price:$9

Chef Barbara Lynch: The KitchenAid’s Pasta Attachment

Chef Barbara Lynch The KitchenAids Pasta Attachment
Chef Barbara Lynch The KitchenAids Pasta Attachment

A convenient pasta attachment, according to chef Barbara Lynch of Boston’s Barbara Lynch Collective of restaurants, is a game-changer for home cooks: “I can’t live without a KitchenAid Mixer with the pasta attachment!” While I enjoy making pasta by hand, I find that using a KitchenAid with the pasta attachment is the most efficient and reliable way to create pasta dough. It’s dependable, and it can make the pasta dough precisely as I like it—thin enough to see through, like a silk scarf! I host a lot of parties, and my go-to dish is spaghetti with whatever else is in the fridge or pantry, so it’s a kitchen mainstay.”

Price:$129

Chef Sarah Thompson: Yakumi Pans

Chef Sarah Thompson Yakumi Pans
Chef Sarah Thompson Yakumi Pans

Chef Sarah Thompson, previously of Cosme in New York City, swears on Yakumi pan sets to keep her kitchens organised and in tip-top shape: “My number one kitchen requirement is a Yakumi pan.” These pans are tiny storage containers with detachable divisions that help me keep track of all of my prep and materials. They’re particularly useful for keeping little amounts of materials within easy reach. They’re strewn throughout our kitchen.”

Price:$72

Chef Esther Choi: A Mandoline

Chef Esther Choi A Mandoline
Chef Esther Choi A Mandoline

A mandoline, according to Esther Choi, chef-owner of Mokbar and Ms. Yoo in New York City, is a formidable instrument for slicing and julienning vegetables to any thickness. “Slaw can be sliced paper-thin (nearly shaved) with a knife, which is impossible to do with a knife. I enjoy making zucchini or cucumber noodles with the mandoline teeth. “You can create chips, french fries, or potato galettes with it,” Choi explains. It is true that it is a tool that takes a little more attention than most others to use: “Definitely learn how to use the mandoline,” she suggests. “If not utilised appropriately, it may be extremely hazardous.” This instrument has resulted in some of the most obnoxious cuts and mishaps.

Price:$47

Chef Ayesha Nurdjaja: Kunz Spoons

Chef Ayesha Nurdjaja Kunz Spoons
Chef Ayesha Nurdjaja Kunz Spoons

Chefs -partner Ayesha Nurdjaja of Shuka and the soon-to-open Shukette believes that keeping a few Kunz spoons on hand is a lesson in flexibility. “The Kunz Spoon is a multifunctional spoon and a chef’s must-have culinary equipment,” she explains. “To be honest, we use it for everything in a professional kitchen, and you can do the same.” Portioning, eating, saucing a dish, turning scallops in a hot cast iron skillet, skimming a stock, and popping the top off a beer bottle! They are also available in gold or with a pattern. When you have friends around, you may use it as a serving spoon for your rice pilaf.”

Price:$23

Chef Pati Jinich: A Vitamix

Chef Pati Jinich A Vitamix
Chef Pati Jinich A Vitamix

Chefs Pati Jinich, a chef and cookbook author, uses her Vitamix blender to create smooth, consistent textures. “I make soups, salsas, creamy guacamoles, vinaigrettes, margaritas, smoothies, and even cakes using it on a regular basis,” she adds. “Rather of having to pull it out of a cabinet every time, I leave mine on the counter so it’s always available for any work.”

Price:$515

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