My knife —Mindy Ware, Pastry Chef, Jean-Robert’s Table
Cuisinart —Julie Francis, Chef/Owner, Nectar
My hands —John Wales, Head Chef, Melt Eclectic Deli
Waffle iron (at work), wine key (at home)—Jean-Francois Flechet, Owner, Taste of Belgium
Sharp knife —David Falk, Chef/Owner, Boca
Knife —Jean-Robert de Cavel, Chef/Owner, Jean-Robert’s Table
Food Processor: Before we got a food processor we did everything by hand which took us forever. —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
Immersion blender. I love it. If I can’t find it or someone borrowed it, I feel lost. I use it on ice cream, fruit jams, custards, sauces, for tempering chocolate. It is just the best tool. —Megan Ketover, Pastry Chef, Orchids at Palm Court
A good farm —Todd Hudson, Owner/Executive Chef, The Wildflower Cafe
Ice cream maker. The price of designer ice cream is unreal. We’ve always made our own. —Shawn McCoy, Chef/Wife’s Favorite Employee, Brown Dog Cafe
Hands. In a society where a lot of kitchens are high tech and filled with gadgets, chefs forget about using the most basic tool. —Mark Bodenstein, Executive Chef, Nicholson’s
A porter —Matthew Buschle, Chef Owner, Virgils Cafe
Microplane —David Cook, Chef Proprietor, Daveed’s-Dine On In!
Fire —Stephen Williams, Chef/Owner, Bouquet Restaurant and Wine Bar
Sauce spoons —Todd Kelly, Executive Chef, Orchids at Palm Court
Chef’s knife —Jeremy Luers, Chef, Enoteca Emilia
Whisk...I love whisks of all shapes and sizes. —Dave Taylor, Chef/Partner, La Poste
Knife —Jose Salazar, Executive Chef, The Palace
A small offset spatula. I always have one in my pocket. —Russ Wheeler, Pastry Chef, The Palace
KitchenAid mixer —Cristian Pietoso, Managing Partner/Chef, Via Vite
A tablespoon, everyone in our kitchen has to have one at all times. —Daniel Wright, Chef/Owner, Senate & Abigail Street
My salt bowl —Jared Wayne, Chef/Owner, A Tavola
A small zester or rasp for removing citrus zest and finely grating cheese or nutmeg. —Joanne Drilling, Culinary Editor, Edible Ohio Valley Magazine
My Glestain 10.5-inch indented-blade Gyutou or my Blendtec blender —Jackson Rouse, Executive Chef, SmoQ
Microplane, and a Kuhn Rikon y-shaped peeler. —Renee Schuler, Chef/Owner, Eat Well Celebrations and Feasts
My 2-inch spatula —Owen Maass, Executive Chef, Cumin
Chef’s knife —Robert L. Collins, former Chef de Cuisine, Jean-Robert’s Table
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