Restaurant Industry Intel
Every Day Carry courtesy of Tim Love.
I’ve often thought about which items I should have on me at all times—essentials like keys and a wallet, of course, but also gizmos like mini flashlights and bottle openers that are needed only occasionally (but oh-so helpful when they are). Turns out there’s a whole community of folks online who have turned this question into a full-time obsession. They’ve dubbed it Every Day Carry (EDC), and on blogs, Tumblrs, forums and elsewhere, users share photos and descriptions of their personal sets of super-practical—sometimes tactical—gear, with the goal of always being ready for just about any situation. In that spirit, we asked chefs, bartenders and baristas for their professional EDCs—the portable tools they need to perform just about any job-related task. Scroll through the following slideshow to see what gear these pros couldn’t imagine living without: Professional Every Day Carry.
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Grace in the Kitchen
The base for this West African Chicken Soup is a
deeply flavorful chicken broth.
© Stephanie Foley
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Straight-up chicken soup is supposed to be some sort of panacea that people swear by, but it doesn’t work on me. I might do better with ramen, minestrone or pho. Maybe those soups, with all of their complexities could temporarily distract me from feeling crummy. But I’d rather just listen to music. Nothing lifts my spirits like African dance music with great percussion and horn sections. Three of my favorites are Touré Kunda and Orchestra Baobab from Senegal, and Fela Kuti from Nigeria. Their names alone are uplifting. I do like chicken soup, but not for it’s curative promises. It’s a blank canvas onto which you can throw all sorts of interesting colors.
This version uses flavors of West Africa—ginger, curry, coconut milk and banana. Though I can’t dance while I'm eating the soup, I certainly can while I prepare it. And therein lies (my) cure. SEE RECIPE »
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Andrew Zimmern's Kitchen Adventures
This is a Zimmern family favorite, a great recipe for a midweek dinner. The amped-up tomato sauce gets a kick from the vodka and a rich, smoky flavor from the bacon. The kids will love it, and yes, the alcohol boils off. We sometimes take this a step further and put out a grater and three or four hard cheeses for folks to choose either a pecorino, an aged goat Gouda, a Parm or other salty, aged piece of magic for their pasta. SEE RECIPE »
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