This Chef Keeps a $7 Piece of Plastic in His Pocket at All Times. You Should Too

Editor’s Note: Coronavirus has hammered the hospitality industry, forcing millions of layoffs and business closures. Consider ordering takeout, buying gift cards or pledging money to initiatives like the James Beard Foundation Food and Beverage Industry Relief Fund or Save Restaurants.

Chef David Santos is the executive chef-partner at Good Stock, a soup-centric restaurant in New York City. Amidst the coronavirus pandemic, the restaurant is giving people the chance to help feed healthcare workers on the frontlines. Soup lovers can choose to donate a soup for $9 on top of their order, or they can buy an $85 package to send 12 soups to healthcare workers. While the food industry continues to weather the pandemic, Santos gave us some insight into the kitchen tools he can’t live without. Check out what he’s using right now, and head to the Good Stock’s website to learn more about the Soup for the Frontlines initiative.

Matfer Bowl Scraper

“This is always in my back pocket. It’s the perfect tool to scrape your cutting board and help keep things cleaned and organized. I feel lost if I don’t have it on me in the kitchen.”

Scotch Painter’s Tape

“Thanks to my days under Thomas Keller, I label everything in a kitchen. It’s important to help stay clean, efficient and to have information at your fingertips. The same can be done in your home, and I often do label at home.”

Misono Bird’s Beak Paring Knife

“I peel and turn a lot of things and this shape makes that easy and efficient. It’s the only paring knife I use.”

Togiharu Inox Steel Petty Knife

“It’s a small blade but it’s a utility knife, and I believe in utility. I don’t often like things with singular purpose. I can do everything from dicing an onion to butchering a side of beef with it, and I have.”

Vitamix Vita-Prep Blender

“It’s the most powerful blender on the market, and when you’re looking for smooth and fast, this thing wins every time. I make all my purées in this along with a whole host of other things from grinding spices to soups.”

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