What is your relationship with the kitchen?
Our kitchen is currently under construction. And the idea of a home kitchen…it’s like bringing your work home, and you might actually end up hating your job. Many chefs probably treat their restaurant, studio, or commissary more like their home kitchen than their actual home kitchen. I often cook at work, so any kitchen at home is fine.
Having a studio kitchen sounds like a bit of a luxury, but I’m a chef. It’s just like a painter has a paint studio and sometimes they paint for fun, sometimes they paint for gallery shows, and sometimes they paint for friends. My studio is the same, only with food. So sometimes I make food for dinner. Sometimes it’s for content, sometimes it’s for a bake sale, sometimes it’s for an event or dinner. It just runs the gamut. It’s literally a commissary kitchen, but it’s mine. There is no need to rent by the hour.
What is your kitchen aesthetic?
The studio is really open. One wall is a window. Everything there is white and blue. I’m a maximalist, so there’s a lot of weird and boring stuff in there. I wanted my studio to feel like my own brain. In your home kitchen, there’s a lot of pressure because everything has to be heavily designed. My studio is a collection of things I’ve collected. Everything that is there was consciously chosen by me to be there. It’s very intentional. I have a piece from a really dear friend. It feels very, very personal.
But this is a very professional kitchen, so there are two wooden work tables, and everything in the actual oven area and by the sink is stainless steel. I have a stainless steel speed rack, a small half speed rack. And I have every appliance you can imagine, from an ice cream maker to a robot coupe to a dehydrator to two blenders. I have a juicer. I have everything you can imagine.
What are your kitchen essentials?
I need a speed rack. I probably have hundreds of pairs of seat pants, so I need a speed rack. I need some really nice knives that I’ve collected over the years. A really good knife is relative, as knives are very individual and are like wands. But I can’t go without it. I couldn’t do without cooking utensils like Dutch ovens and cast iron pots. We have a lot of carbon steel. I think it can be done without electricity. I think that it is all right. It’s sad that I don’t have a blender or food processor, but you can use that. All you really need is a knife, some really good pots and pans, and a rubber cutting board. And a pint container. That deli container. You must have hundreds.