Chefs share their best kitchen hack

A stronger Maillard reaction for steak

“If you’re working with steak, or any other meat for that matter, let it come up to room temperature before cooking. This allows for a much stronger Maillard reaction, where the amino acids and natural sugars in the meat create that deep, dark crust when seared and enhance the natural umami flavour. We’ve built a Himalayan salt chamber at the Coal Shed and we salt-age all cuts of meat – it takes the flavour and texture to the next level.” – Lee Murdoch, executive chef, Coal Shed, Brighton

Yellow masking tape to label containers

“We use yellow masking tape to label all our containers. The tape comes off easily and doesn’t leave a sticky residue. Every container has a lid so we minimise the use of clingfilm, and so it’s quick to clean down at the end of service.” – Jun Tanaka, chef-patron, the Ninth, London

What piece of equipment is a lifesaver in the kitchen?

Global knives for the next generation of chefs

“My Global knives. I have a wide selection and use them every day in my restaurant and at home. Not only are they the best knives in the world, Global have been a longstanding sponsor of the Roux Scholarship, helping to support the next generation of chefs.” – Alain Roux, chef patron, Waterside Inn

Quality ice-cream in large quantities

“We have recently invested in a Carpigiani. It’s brilliant – we can really make fantastic quality ice-cream and a lot of it. The other cheaper ice-cream machines we’ve had used to break down and were not repairable – a nightmare.” – Margot Henderson, co-patron and chef, Rochelle Canteen, London

Take a microplane wherever you go

“A microplane. Whether it’s zest, fresh horseradish or cheese on homemade pasta, it’s essential for cooking. I’ve been known to pack one before I go on holiday – that’s how much of a necessity it is for me. It can also be used for grating garlic and ginger to use in dressings and sauces. The options really are endless.” – Melanie Brown, chef-restaurateur, the Laundry, London

Japanese mandolins help with precision

“It’s not exactly a lifesaver, but I always need a Japanese mandolin in my kitchen. It’s all about precision. I’m working with blue moon radishes for a crab dish right now, along with red moon and China rose radishes – all perfect for autumn. The mandolin lets me slice them paper-thin, almost like a hairline cut. That’s key because it softens the sharpness and pepperiness of the radish and brings out this delicate sweetness. It’s a small tool, but the difference it makes to the texture and balance of a dish is huge.” – Lee Murdoch, executive chef, Coal Shed, Brighton

Rational combi ovens are a time-saver

“I have worked with Rational combi ovens all of my career. As a tool, they’re very precise. We achieve as close to perfection as possible in our industry and Rational for this is very flexible, very easy to use. It allows us to gain a lot of time daily.” – Michael Nizzero, chef instructor, Alain Roux Culinary School

The KitchenAid is unmatched

“It would have to be the humble KitchenAid. With so many attachments it is unmatched and amazing at slicing, mincing, pasta work and even making ice-cream or sorbets, as well as for all of our pastry needs.” – Nathan Cornwell, head chef, Silver Birch, Chiswick

A Thermomix makes life easier

“A Thermomix makes our lives so much easier! It’s obviously amazing for purées, but it’s also essential for making herb oils. We blend them on a heat, removing the need to blanch the herb first, and resulting in a dark green oil with a much stronger flavour.” – Tom Barnes, chef-owner, Skof, Manchester

Wooden chopping boards over plastic

“A wooden chopping board. In any soft wood, so it’s naturally anti-slip and has anti-bacterial properties. The soft wood is easy on your knife’s edge so will keep it sharper for longer, and you avoid all those nasty micro plastics getting into your food – as well as generally making cooking more enjoyable! I’d recommend investing in a chopping board made by a knife company.” – Tomás Gormley, chef-owner, Cardinal and Skua, Edinburgh

A box-cutter saves knives from going blunt

“A small box cutter. It will save your knives from being blunted on things like opening packaging or cutting greaseproof paper.” – Robin Aitken, head chef, Margo, Glasgow

Perfect clarity for stocks and sauces

“A pressure cooker. Not only does it braise meats such as oxtail in a quarter of the time but it also gives a perfect clarity to stocks and sauces.” – Dominic Chapman, executive chef, Restaurant Dominic Chapman, Henley-on-Thames

A good peeler can’t be beaten

“Personally, I’m a sucker for a great peeler. One of my chefs recently introduced me to Kuhn Rikon peelers. It is just a peeler at the end of the day, but a very good one that makes my life easier because it’s very sharp and fits nicely in my hand. I’m not sure you could ask for more than that.” – George Sweeney, head chef, the Greyhound, Buckinghamshire

An extra chef in the kitchen

“Whether it’s finely grinding spices, making a crème anglaise or puréeing vegetables, whether at work or at home, it has to be my Thermomix. It is a time-saver for dishes and so accurate in weighing and timings – it’s practically an extra chef in the kitchen.” – Sebastian Price, chef director, Grazing

For more invaluable chef advice, sign up to the free Chef Summit

The Caterer’s online Chef Summit will take place on 15 October and offer tips and advice on how to run a successful restaurant. 

Join chef-restaurateur Jason Atherton, Roberta Hall-McCarron, executive chef and owner of the Little Chartroom and Eleanore in Edinburgh, and Simon Wood, chef patron of Wood in Manchester, to hear the acclaimed chefs discuss how they have modified their offer to meet guest expectations. 

They also will reveal how they are maintaining gross profit while delivering dishes that delight diners and offer their tips for inspiring chef talent and devising successful menus.   

The Chef Summit, sponsored by Bidfood and Rational, will provide insights on how to leverage social media for business growth, with Will Murray, chef and co-founder of Fallow, Fowl and Roe in London, sharing his top tips on how can chefs use social media to truly engage with guests.

Sign up for your free place

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