Tools of the Trade

Stocking Up Your Pantry? Here Are Four Must-Haves, Chosen by Chefs


March 14, 2020 Home By
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If a plate were a canvas, a cook’s pantry would be the paint. So when searching for the best everyday go-to condiments, spices and sauces, we sought out professional advice. These are the pantry staples four chefs couldn’t cook without.

Koshihikari Short Grain Rice


“They grow a lot of this rice in California. When we opened RedFarm I brought a bunch of it to [the chef] Joe and I said, ‘Joe, fuck that Chinese stuff. Here’s some Koshihikari rice here.’ Now we mix short- and long-grain rice.” — Chef Ed Schoenfeld, RedFarm and Decoy

Maldon Sea Salt


“This sea salt is perfect to sprinkle on something to finish it off with just a bit of that salty contrast. It’s not meant to be dissolved or used to season a hot stew. Just place a pinch on top [of food].” — Chef Dominique Ansel, Dominique Ansel Bakery

Tabasco Hot Sauce


“I just can’t say enough about this. It’s my go-to when finishing a dish like a late night pasta, or even adding it on a sandwich to spice it up. I love the spice and acidic note to it.” — Chef David Myers, Sola Tokyo, David Myers Cafe

La Bella San Marzano Tomatoes


“These tomatoes are a great way to get that fresh taste of
summer any time of the year. Quickly throw together a dish whether it’s pasta or a casserole.” — Sean Brock, Husk, McCrady’s, Audrey (2020 opening) and Redbird (2020 opening)

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Note: Purchasing products through our links may earn us a portion of the sale, which supports our editorial team’s mission. Learn more here.

Jack Seemer

Jack Seemer is the deputy editor at Gear Patrol. Since joining the publication in 2014, he has reported on a wide range of subjects, including menswear, smart home technology, cookware and craft beer.

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