| Chef | Implement | Why |
|
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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.” |
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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.” |
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Justin Rowe, Executive Chef One 1 Bridge St, Irvington (914) 591-2233 |
French-Style |
“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.” |
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Michael Cutney, Chef de Cuisine Café of Love 38 E Main St, Mount Kisco (914) 242-1002 |
The Burr Mixer - Advertisement -
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“You can purée big batches of soups and sauces. It’s a huge time-saver and powerful, too.” |
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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.” |
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.
