Professional Every Day Carry (EDC)

For kitchen gear inspiration, we asked chefs, bartenders and baristas for a look at their Every Day Carries—the portable tools they rely ...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 4 of 13
  • < back

Jenn Louis, chef, Lincoln Restaurant; Portland, OR

EDC:Bob Kramer handmade 10-inch chef’s knifeVictorinox 10-inch serrated bread knife3.5-inch Global paring knife (CDGS-38): “I’ve had this paring knife forever. I always use it to cut gnocchi.” • Masahiro 6-inch Sakabone knife: “I use this for butchery. It means business!” • Shun Classic 6-inch boning knifeFish spatulaThermapen thermometerMicroplaneKuhn Rikon Swiss peeler: “I think I have a dozen of these. They are sharp and do not take off too much product when peeling.” • Plastic bench scraper • Spoons: “I have a set of Ruhlman spoons (like little ladles) and Grey Kunz spoons. I don’t like to have too many tools, but these are the perfect array of sizes and shapes, solid and perforated.” • Ceramic sharpening steel: “For honing knives, a ceramic is the best. I bought it from the Bob Kramer website.”
More ∨
You might also like