Tricks of the Trade:

Five local chefs let us peek in their kitchens to get a glimpse of their most prized culinary possessions. Some are fancy and high-tech; others, handy and simple. From a food “Jacuzzi” to a basic, but highly important, potato peeler, here are some of Fort Worth’s most popular chefs’ must-have kitchen tools and where you can find them.

Blaine Staniford
Executive Chef, Grace
PolyScience Sous Vide Professional Immersion Circulator
“It’s a Jacuzzi for food,” says Blaine Staniford of his immersion circulator – a clamp-on pump that continuously circulates water for even cooking and precise temperature control. The pricey, high-tech tool allows the 2012 Fort Worth, Texas magazine Top Chef winner to cook items to one-tenth of a degree, he says. “It also aids in constant consistency for repeated menu items,” he added. “It makes the food very happy.”

777 Main St.
Fort Worth, Texas 76102

Jon Bonnell
Executive Chef/Owner, Bonnell’s Fine Texas Cuisine & Waters Fine Coastal Cuisine
ThermoWorks Thermapen Instant-Read Thermometer
“I use it for everything from temping steaks or barbecue to testing fryer oil temperature,” says Jon Bonnell of his water-resistant, speedy cooking thermometer that’s made in England and comes in every color from pink to British racing green. (Bonnell has four and uses his blue one most.) “It’s pricey, but I use it daily…totally worth it.”

4259 Bryant
Irvin Road
Fort Worth, Texas 76109

2901 Crockett St.
Fort Worth, Texas 76107

Molly McCook
Executive Chef, Ellerbe Fine Foods
Molly McCook uses her microplane not only to zest citrus for marinades and salad dressings but for grating hard cheeses or even garlic when a recipe calls for chopped. “I love it because it can be used for many different ingredients and recipes and is a great time-saver during prep.” Find one at just about any grocer or culinary market including Willams-Sonoma and Central Market.

1501 W. Magnolia Ave.
Fort Worth, Texas 76104

Summer Jones
Executive Chef, Saint-Emilion
Benriner Japanese Mandolin
The well-traveled, classically trained Summer Jones, who took over Saint-Emilion’s kitchen early this year, uses this advanced slicer and chopper to create superfine “windowpane” potatoes and garlic along with perfectly shaved fennel and truffles. “Its ability to produce perfect slices that are uniform in size from top to bottom is second to none,” he says. “Your imagination is the only limit to what you can do with this tool.” 

3617 W. 7th St.
Fort Worth, Texas 76107

Keith Hicks
Executive Chef, Buttons
Kuhn Rikon Potato Peeler
Keith “Buttons” Hicks uses this weightless, versatile peeler to peel not only potatoes, but all of his vegetables. “I love it because it’s very handy, lightweight and easy to use,” he says. “When it’s in my hands, it’s a baller, like a pair of Air Jordans.”

4701 W. Freeway #100
Fort Worth, Texas 76107