Essential Kitchen Tools the 2024 F&W Best New Chefs Can’t Live Without

A chef’s job is hard. The right tools not only make their jobs a lot easier, but they’re often critical to a chef’s success. So, we asked all the 2024 Food & Wine Best New Chefs about the products that helped make them become a better chef. From favorite cookbooks to indispensable kitchen equipment, these are the essential tools that our Best New Chefs can’t live without.

“I use the standard Microplane for everything, like grating garlic into a dish. I feel like I always have so many garnishes that are grated on at the end, whether it’s cheese, bottarga, or lemon zest. It’s a good utility.” — Mary Attea, Raf’s and The Musket Room, New York City

“I bought Jikko Crator Kiritsuke’s Blue steel Santoku from Kirei Knives. It has a good weight, it’s comfortable [to use], and the tip is pointy and very versatile. I use it to train people; I use it for myself. It’s one thing that I cannot live without.” — Deau Arpapornnopparat, Holy Basil, Los Angeles

“I have a vegetable knife that I bought from Korin many, many years ago. It’s a Masamoto Usuba vegetable knife, and it’s my workhorse. I use it every day. It has been with me forever.” — Nicole Cabrera Mills, Pêche, New Orleans

“My favorite cookbook of all time is Cleora’s Kitchen.  My granny gave me that book when I graduated from high school. No one ever talks about [Cleora Butler], but her story is fascinating. She talks about the African American standpoint on the Trail of Tears, and going out to Oklahoma and being a chef and caterer there. You always hear about the struggle of African Americans in the South, but she writes from a perspective of the Midwest. ” — Erika Council, Bomb Biscuit Co, Atlanta

“We always joke that I’m a liquid chef, because I love making soups and sauces. In a small space, having the Vitamix is indispensable. I think that is the equipment I use the most — every single day, I think.” — Leina Horii, Kisser, Nashville

“I got my knife 8.2-inch Nenox Gyuto after about a year at the [Neng Jr.’s]. It is the smooth driver of my day. The handle is my favorite color, green, which is in much of the restaurant. 10 years ago, I worked for a few special people that had these knives, and it felt like I joined their club when I was able to earn one with all the work I put into the restaurant.” — Silver Iocovozzi, Neng Jr.’s, Asheville, North Carolina

“It’s basically been my favorite cookbook since it came out. I love the sensibilities of the cooking, but it is the perfect blend of knowing how to use modern techniques, and super classic, traditional techniques, and finding that middle ground.” — Brian Lea, Kisser, Nashville

“I just got Jamaican Food: History, Biology, Culture by B.W. Higman. It’s fascinating. It reminds me of Harold McGee’s On Food and Cooking, but for Jamaican food. It’s an honor to have.” — Camari Mick, Raf’s and The Musket Room, New York City

“We use a 12-inch Dexter-Russell serrated knife [at Goldee’s]. It gets through the brisket bark easily and the scalloped ridges slice through the grain without destroying the texture. We also use the serrated knife for slicing bread. We use a 6-inch boning knife for trimming briskets, and a chef’s knife for everything else.” — Lane Milne, Goldee’s, Fort Worth, Texas

“It’s a great knife for all kinds of butchery, with a strong spine for working through joints. The curved heel reduces catching, and it’s great for Frenching. Because it’s so versatile with a good weight and balance, I enjoy using it as an all-over kitchen petty knife as well.” —  Lawrence Smith, Chilte, Phoenix, Arizona

“I like Jacques Pepin’s grandmother’s recipes and ways of using leftovers. Here’s an incredibly well known chef with incredible techniques at his fingertips, yet he’s not too good to use leftovers — in fact, that is sort of the backbone of the way that he cooks, his grandmother cooked, and many others cook.” — Karyn Tomlinson, Myriel, St Paul, Minnesota