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 - Advertisement -	“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	- Partner Content - An Invitation to Indulge This Summer At Benjamin Steakhouse Q&A Topic: Dental Implants 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 - Advertisement -	“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.”