In our annual poll of 100 top chefs, we asked about their kitchen essentials and cooking inspirations. Here, more favorites from our chef panel.

By Ratha Tep
Updated: March 31, 2015

Ingredients

What’s your favorite type of salt?

38%

Fleur de sel

24%

Maldon

10%

Kosher

What’s your favorite type of non-black pepper?

31%

Piment d’Espelette

12%

Cayenne

12%

Red chile

What’s your favorite butter?

31%

Plugrá

8%

Double Devon Cream

8%

Organic Valley

What’s your favorite part of the pig?

50%

Pork belly

20%

Whole pig

10%

Jowl

Where do you get your favorite cured meat?

6%

Salumi (salumicuredmeats.com

4%

DiPalo Dairy (212-226-1033)

4%

La Quercia (laquercia.us)

We’ve been seeing a lot of grains on menus. What’s your favorite?

26%

Barley

22%

Farro (Italian spelt)

20%

Quinoa

What’s worth making from scratch as a home cook?

29%

Pasta

19%

Jam

15%

Pickles

What’s your favorite newfangled ingredient for cooking?

30%

“I never use newfangled ingredients.”

Equipment

What’s your favorite pan?

39%

All-Clad

14%

Le Creuset

10%

Blue steel (no brand)

What’s your favorite new equipment or technology to make its way into the U.S. kitchen?

26%

Immersion circulation

14%

Dehydrator

12%

Pacojet

12%

Plancha griddle

Drinks

What’s your cocktail of choice?

14%

Mojito

14%

Single-malt Scotch on the rocks

6%

I don’t drink

Travel

What’s your favorite restaurant in the world?

6%

Chez Panisse in Berkeley, CA (1517 Shattuck Ave.; 510-548-5525)

6%

Louis XV in Monte Carlo, Monaco (Hôtel de Paris, Place du Casino; 011-377-9806-8864)

4%

Arzak in San Sebastián, Spain (Avda. Alcalde José Elósegui, 273; 011-34-94-327-8465)

4%

Jean Georges in New York City (1 Central Park West; 212-299-3900)

4%

L’Astrance in Paris, France (4 Rue Beethoven; 011-33-1-40-50-84-40)

What is the best food destination in the world?

18%

New York City

12%

France (Paris, Provence)

12%

Italy (Piedmont, Emilia-Romagna)

12%

Spain (San Sebastián)

Restaurant Trends

What’s the next big menu trend?

28%

Pared-down menu descriptions

16%

Melding of sweet and savory

10%

Japanese ingredients

What food trend do you want to disappear?

20%

Molecular gastronomy

14%

Foam

Other

How much of a role does science play in your kitchen? Please answer on a scale of 1 to 10, with 1 being all about the ingredients and 10 being all about the science.

33%

5

19%

1

15%

2

15%

3

What’s your favorite cookbook?

6%

Joy of Cooking

4%

Chez Panisse series

4%

Larousse Gastronomique

4%

The Zuni Cafe Cookbook

If you could open a fast-food place, what would it be?

18%

Taco stand

14%

Burger joint

10%

Barbecue joint

What kind of music do you think diners should listen to at your restaurant?

35%

Jazz

10%

Classical

3%

Classic rock ’n’ roll

3%

Indie/Alternative Rock

What kind of shoes do you wear in the kitchen?

38%

Clogs

12%

Designer shoes

10%

Birkenstocks

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