Those goggles for cutting onions. —Mindy Ware, Pastry Chef, Jean-Robert’s Table
Waffle iron, electric coffee maker —Jean-Francois Flechet, Owner, Taste of Belgium
Microwave, coffee maker, electronic wine bottle opener —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
Mango peeler, really? It’s not that hard. —Megan Ketover, Pastry Chef, Orchids at Palm Court
Anything from an infomercial, Teflon pans, anything that comes in a shaker, like iodized salt —Todd Hudson, Owner/Executive Chef, The Wildflower Café
Electric egg separator, 12-bladed parsely chopper, bread machine —Shawn McCoy, Chef/Wife’s Favorite Employee, Brown Dog Cafe
Crappy knife sets on the counter—one good knife will do; electric stoves; crappy, thin pot-and-pan set that burns everything on low heat—two really great pans will work. —Mark Bodenstein, Executive Chef, Nicholson’s
It’s your kitchen do what you want. If you need a bunch of cooks to guide you…stay out of the kitchen. —Matthew Buschle, Chef Owner, Virgils Café
Thin sautée pan that the Teflon is peeling off of; worn out cutting boards —David Cook, Chef Proprietor, Daveed’s-Dine On In!
Microwave —Stephen Williams, Chef/Owner, Bouquet Restaurant and Wine Bar
Tomato corer, any plastic utensil, bread baker —Todd Kelly, Executive Chef, Orchids at Palm Court
Garlic press, infomercial knives, anything “As seen on TV” —Jeremy Luers, Chef, Enoteca Emilia
Egg seperators, plastic spatulas (get high-heat rubber, please), anything from QVC! —Dave Taylor, Chef/Partner, La Poste
Beat up cutting boards, unsanitary; dull knives, they are dangerous; egg seperator, I just don’t get it —Jose Salazar, Executive Chef, The Palace
Bread maker —Russ Wheeler, Pastry Chef, The Palace
Small table ovens; gadgets that are easily replaced by traditional cooking utensils; cheap knives —Cristian Pietoso, Managing Partner/Chef, Via Vite
Slap chop; cheap nonstick pans; small egg spatula with a cartoon egg on the handle —Daniel Wright, Chef/Owner, Senate & Abigail Street
Electric chopping tools, George Foreman grills, espresso machines that cost more than my car —Joanne Drilling, Culinary Editor, Edible Ohio Valley Magazine
Bread maker, egg cookers, rice cookers —Jackson Rouse, Executive Chef, SmoQ
Garlic press; dull/overabundant knives that never get used —Renee Schuler, Chef/Owner, Eat Well Celebrations and Feasts
Rubber spatulas that melt below 500 degrees; horrible knives less than $100 dollars—throw it away; and TVs—why are you watching TV cooking anyway? —Owen Maass, Executive Chef, Cumin
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