What Every Home Chef Should Have on Hand
- Written By:Alexandra Perron
- Photography:Liz Barclay
by Alexandra Perron
Whether you’re just getting into the habit of cooking at home (me!) or you’re making meals on the regular, it’s all about having the right tools (and aprons) on hand. And who better to share their must-have list than Jenny Goodman and Alex McCrery, the co-founders of Tilit? The husband-wife duo founded the label in 2012 with the goal of making cool and comfortable uniforms and workwear for chefs. With a fanbase that includes everyone from Missy Robbins (Lilia and Misi) to Angie Mar (Beatrice Inn), they know a thing or two about working their way around a kitchen in style. Here’s their list of what every home chef should have in the kitchen:
This is easily our most stylish and functional kitchenware piece that transfers seamlessly from kitchen to street.
With Material's three tool set you can pick your go-to pieces and not get stuck with counter clutter. We use the tongs, wood spoon and metal spoon.
We use the 7-qt dutch oven from Staub on the regular. Personally a fan of the clean white finish.
For a knife sharp enough for the best chefs and still tangibly priced, we turn to Chubo for their gorgeous and lightweight Takeda collection.
Every cook needs some great spices and our friend Ethan curates amazing finds direct from the farmers.
For the best in finishing salts we always dip into Jacobsen's stash. While they offer some pretty rad flavored salts, we go the purist route!
For an olive oil that can finish your best dishes, but also look great on your countertop look no further than Frankies Spuntino. (It's made by restaurateurs Frank Castronovo and Frank Falcinelli that have some of the best spots in Carroll Gardens like Frankies Spuntino and their newly opened Franks Wine Bar.)
Every cook, pro or amateur, should have a great apron to keep them protected in the kitchen, while still looking sharp when your guests arrive.
We try and make stock at home, but when work is busy and we'd rather spend down time with our daughter, we make sure and keep a pint of Brodo broth in the freezer to jumpstart a soup, serve as a base for ramen or just sip straight away.
You've made a great meal, so don't let your hard work go to waste. For beautiful ceramics to complement your feast, we've got our cabinets stocked with Jono Pandolfi's creations.