For creating unique textures and transforming ingredients, chef Jenna Cuccia (above), executive chef at 17 Summer restaurant in Lodi, N.J., usually turns to her Cabela’s dehydrator.

“I use the dehydrator to dry ingredients like mushrooms, orange peels, peach skin, fish — the list goes on and on,” Cuccia said. “The dehydrator intensifies and concentrates the flavors by removing the moisture. I then will make a dust, mix it with salt or sugar to elevate a specific dish. For instance, our beet salad has orange dust and it is a new way to bring the flavors of orange and beets together.” 

While commercial kitchens are mostly known for lightning-fast food preparation, certain dishes like osso bucco benefit from braising all day in a slow cooker.

“I do love my slow cooker,” said Bill Telepan (above), executive chef at Oceana in New York City. “I make stocks in it, braise meats, and make soups and stews.”

The best addition to your commercial kitchen is one that can take on multiple jobs. Greg Biggers (above right), executive chef and co-owner of Fort Louise in Nashville, loves the versatility of his Thermomix.

“It’s basically a blender on steroids,” Biggers said. “It allows you to make things like purées and sauces all in one step instead of having to weigh things out on a scale, cook in a pot, strain, then put through into a blender to purée.”

Sujan Sarkar (below right), executive chef of Baar Baar in New York City, meanwhile, uses his Thermomix to make “smooth and silky purees,” to emulsify hot sauces and gravy, and to make finely ground chopped meat for Indian meatballs, or gustaba.

“I can use it for anything and everything,” he said.

Even without the bells and whistles, a simple blender is crucial.

“I love my Vitamix.  I constantly say in my kitchen, ‘When in doubt, puree and strain,’” said Kim Alter, executive chef at Nightbird in San Francisco. “Almost all of our purees, sauces, condiments, etc. are processed in the blender to refine their texture.”

Chef Vinson Petrillo (above), executive chef at Zero Restaurant and Bar in Charleston, S.C., said he uses his Vitamix blender for difficult-to-puree fibrous ingredients like artichoke.

Sometimes in a commercial kitchen, you need a little more finesse with your flames.

“Who doesn’t like playing with fire a little bit?” said Lyndi Stein (above), co-owner of Juniper Green catering company in Nashville. “I use it for everything from torching meringue to running the edge of the flame against my metal mixing bowl to warm butter to room temperature.”

Often the most low-maintenance piece of equipment becomes the workhorse.

“You can basically sous vide, roast, braise, poach, etc. by using one machine,” said Darryl Harmon (above), executive chef at Clinton Hall in New York City. “I love this oven because once your codes are set up digitally, you can walk away and not have to worry about overcooking any product.”

Lucas Sin (above), executive chef at Junzi Kitchen in New York City, said the Zojirushi is “the best rice-maker in the business.” But he often uses it for more than just rice.

“Because the rice cooker is basically a temperature and moisture-controlled slow-cooking device, its applications extend far beyond just rice,” he said. “I like to use the rice cooker as a slow cooker for braises, for jam, for aging alliums like shallots and garlic, for steaming, for grains and porridge, for poaching, and even for cakes.”

Another day, another high-powered commercial blender to make solids liquify quickly.

“This will blend literally anything and everything,” said Claudette Zepeda-Wilkins (above), chef and partner at El Jardin restaurant in San Diego. “The auto settings are great: they have pre-programmed cycles for things like smoothies. You’ll always end up with the perfect texture.”

For grilling meats and vegetables with just the right smoky flavor, purchasing the right grill is essential.

“This charcoal grill is from Spain and it is amazing,” said Katie Button (above), executive chef of Katie Button Restaurants in Asheville, N.C. “It is fully enclosed, like an oven, but has heavy-duty, cast-iron grill grates inside of it that pull out like oven racks. You grill on the grates and close the door, it sears and cooks super evenly and gives that nice smoky charcoal cooked flavor.”

Contact Joanna Fantozzi at [email protected]

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