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The Mandoline
“To slice through prep work fast.” —Chris McKenzie, Mac’s Local Eats
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Vacuum Sealer
Used to freeze batch portions of protein and to seal foods to be cooked in the sous-vide circulator. —Ashley Shelton, Sardella and Pastaria
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Granite Mortar and Pestle
“It was a gift from a Thai friend. I use it to make our curry blends and pestos, as well as for salad dressings at home.” —Mike Miller, Kitchen Kulture and Kounter Kulture
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Pasta Machine
“I like the linguini cutter and the flat-sheet attachment, which I use to make ravioli.” —René Sackett, farmers’ market manager
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Le Creuset High-Temperature Spatula
“I’m a stove monkey, but I’m quick and mobile and don’t carry much to my jobs.” —Liz Schuster, Tenacious Eats
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Fujiwara Chef Knife
“All I really need is my Fujiwara chef’s knife. I use it for everything, every day. I keep it sharp, and it keeps giving back.” —Marie-Anne Velasco, Nudo house
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KitchenAid Mixer’s Grinding Attachment
“I use it to grind vegetables that flavor my soups, sauces, and pastas.” —Sonny Lewis, Drake’s Place
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Blender
“Every day, in every way a blender was intended to be used.” —Jesse Mendica, Olive + Oak
