Despite fervorous attempts at asourdough starterand a dedication to concocting of-the-momentsummer recipes,年代ome of us are more of a novice in the kitchen than we’d care to admit. But for those looking to improve their skills (*slowly raises hand*), taking a peek into an expert’s kitchen is never a bad place to start. Why? Because tools are important, people, and this is especially true when it comes to cooking. Which begs the question: Are there certainappliancesthat are gimmickier than others? Or specificknivesthat’ll help us on our way to slicing and dicing like the pros? What about utensil types that we should reach for more frequently than others?
To get to the bottom of things, we turned toCarrieNahabedian, a professional chef who has spent decades (since high school, to be exact) honing her craft. Chicago resident, Nahabedian worked a near 12 years as an Executive Chef at the Four Seasons Hotel and Resort, and now co-runs a restaurant with her cousin, Michael Nahabedian, called Brindille, which showcases upmarket Parisian cuisine, in addition to the duo being partners inKostali at the Gwen Hotel。简而言之,她正是我们需要的专家help us navigate what we should avoid buying—and what to stock our shelves with instead.