Chef's Choice

Just as a painter has a choice brush or an athlete has a preferred sneaker, a chef has that one kitchen tool he or she would be lost without. Here are some of our favorite chefs’ favorite tools.

 

Chef   Implement Why
  Marc Mazzarulli, Owner/Executive Chef
Marc Charles Steakhouse
94 Business Park Dr, Armonk
(914) 273-2700

Tongs

“They’re basically an extension of your hands; you can pretty much do anything with them.”
 

Gwenael Goulet, Owner/Executive Chef
Buffet de la Gare
155 Southside Ave, Hastings-on-Hudson
(914) 478-1671

Sauce Spoon

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“It’s always good to have one on hand to taste the sauces.”
  Elio Tome, Chef de Cuisine
Via Quadronno
199 Main St, White Plains
(914) 288-9300

Sauté Pot

“You can use it to cook a lot of things; it’s quite versatile.”
  Juan Carlos Arriaga, Culinary Director
Via Vanti!
2 Kirby Plz, Mount Kisco
(914) 666-6400

Wüsthof Knife

“Good to cut everything: chicken, meat, lettuce.”
  Alexander Diaz, Executive Chef
BarCar
706 Locust St, Mount Vernon
(914) 668-1100

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The Robot Coupe

“You can use this food processor for more than one thing. You can chop meat, make dressings, chop herbs, and mix soups.”
  Justin Rowe, Executive Chef
One
1 Bridge St, Irvington
(914) 591-2233

French-Style
Sabatier Oyster Knife

“It allows me to enjoy one of the greatest foods on earth…oysters. Without one of those, you would have a hard time opening them.”
  Michael Cutney, Chef de Cuisine
Café of Love
38 E Main St, Mount Kisco
(914) 242-1002

The Burr Mixer

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“You can purée big batches of soups and sauces. It’s a huge time-saver and powerful, too.”
  Eric Ulbrich, Executive Chef
Vox Bar & Restaurant
721 Titicus Rd, North Salem
(914) 669-5450

Chinoise

“I think that great dishes go along with great sauces. It’s a fine strainer to clarify liquids for a flawless sauce.”

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