Citrus Juicer – Rob Gentry, creator of Blue Plate, Local 191, and ROBAR
You can make professional-grade cocktails at home without the professional-grade juicer—and its price tag. At Local 191 and ROBAR, we have experimented with a variety of commercial juicers to supplement our bar equipment and have found that the Proctor Silex Alex’s Lemonade Stand Citrus Juicer allows you to control the amount of pulp for citrus-based cocktails. Pick up this little workhorse for around $20 and enjoy!
Cast Iron Skillet – Taylor Monen, co-owner at Taco Mamacita, Urban Stack, Community Pie, Clyde’s on Main, and Milk and Honey
Call it cliche, but this is my must have. I remember seeing my granny’s super-seasoned, super-old cast iron skillet on her stove as a child and it always seemed intriguing to me. Once I learned how versatile it was, I had to have one. None of my pots and pans get as much use as my cast iron. It cooks evenly and well, and the more I use it, the better it performs.
Sushi Knife – Masa Gi, Hayashi, Executive Chef at Totto Sushi & Grill
Knives are very important to all chefs, but especially to a sushi chef. There are many different types of knives for sushi. When a chef is presenting sashimi, the knife must be very sharp so the chef can cut fish in a short time without altering the texture. A sushi chef’s knife is a very personal belonging. There is a saying between sushi chefs: “I do not want anyone to touch my wife or my knife.”
Tongs – Tony Parys, chef at Tony’s Pasta
Tongs are my go-to utensil for just about every kitchen task. They’re great to have on hand whether I’m grilling, sautéing, frying, and even mixing fresh salads.