If it works for Chef David Lee’s daughter, it’ll work for you.
Courtesy
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This is Chef Staples, where professional chefs dish on the gear they couldn’t cook without. This week: Chef David Lee of Planta restaurants
Courtesy
Courtesy“A spiralizer is actually how I got my daughter to start eating more fruits and vegetables. Zucchini, carrots, squash, cucumbers and beets all make for excellent spiralized produce, and the colors are more vibrant when prepared this way.”
Courtesy“As the executive chef and co-owner of a collection of plant-based restaurants, a good nutcracker is essential. Nuts are incredibly versatile and can add depth and texture to a dish. Alessi’s Squirrel Nutcracker is definitely on the more expensive side, but its tabletop feature is sturdy and keeps hands safe. I always say you know an item is worth it if you can get it down to $1 a day, or less! I use this several times a week, plus the squirrel is cute. ”
Courtesy“Unless you have a brick oven, a wood-fired bubbly pizza is near impossible to achieve at home. Traditional home ovens don’t get hot enough to produce that chewy, bubbly crust. Enter Breville’s Smart Oven Pizzaiolo. We entertain at home a lot, and pizza parties are a weekly occurrence. This oven is amazingly compact and reaches higher temperatures than normal home ovens, so our family pizza projects have taken on a distinctly restaurant-worthy quality the last few months.”
Courtesy“At Planta, we strive to implement sustainable practices across our operations and that’s a mission I bring home with me too. These glass straws are sleek, come with cleaning brushes, and instantly elevate any beverage.
Courtesy“Mason jars are another great way to make your kitchen a little greener, especially because they’re so versatile. I use mine as water or wine glasses, and to store homemade jams, vinaigrettes or other salad dressings.”