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Mouthing Off

By the Editors of Food & Wine Magazine

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Restaurant Industry Intel

Chefs, Bartenders and Baristas Reveal Their Every Day Carries

Tim Love's Every Day Carry.

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.

Related: Best Kitchen Knives
Ultimate Super Bowl Party Recipes
Chefs' Best Clean-Up Tips

Expert Guide

How to Hire an Awesome Restaurant Staff, by Eddie Huang

© Jasmin Sun
© Jasmin Sun

© Jasmin Sun

For the past three months, infamously outspoken lawyer-turned-comedian-turned-streetwear designer and chef-restaurateur Eddie Huang has been traveling through California and Taiwan as the host of Vice TV’s Fresh Off the Boat web series. Tomorrow, he’ll add “author” to his growing list of careers when his memoir, also titled Fresh Off the Boat, goes on sale nationwide. In it, he offers insight into building a brand through non-traditional hiring requirements. His first Craigslist ad, for example, was titled, "Baohaus Hiring Multi-Tasking Nice People Who Listen to Ghostface." Here, Huang talks to F&W about why hip-hop lovers make great restaurant employees but culinary school grads don't always work out. His hiring tips. »

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Grace in the Kitchen

Senegalese Penicillin

© Stephanie Foley

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 »

Related: More Chicken Soup Recipes
Delicious Warming Soups
Easy Chicken Recipes

Andrew Zimmern's Kitchen Adventures

Farfalle à la Vodka

Farfalle a la Vodka

Photo © Stephanie Meyer.

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 »

See More of Andrew Zimmern’s Kitchen Adventures

Drink This Now

Toasty Drinks for Winter Weather: Hot Toddies, Irish Coffee and Warm Punch

Hot Drinks: The Dead Rabbit

The Dead Rabby © Andrew Kist

New Yorkers looking for an antidote to the recent blast of frigid weather can take refuge at a new cocktail spot opening next week called the Dead Rabbit, which will offer several warming winter drinks. Located in an early-19th-century townhouse, the new venue is actually two bars in one: a cozy pub, which aims to have the largest Irish whiskey menu in the city, and an upstairs cocktail lounge. Downstairs, co-owners Sean Muldoon and Jack McGarry will serve a classic hot toddy and Dale DeGroff’s Irish coffee recipe. But upstairs, among the 72 cocktails divided into 12 chapters, Muldoon and McGarry will employ very modern technology to prepare historically influenced drinks. MORE >

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