Magazine article Sunset

The Finishing Touch: How Food Pros Make Their Home Kitchens Feel like ... Home

Magazine article Sunset

The Finishing Touch: How Food Pros Make Their Home Kitchens Feel like ... Home

Article excerpt

My father's cleaver hangs with my other knives. He would use this cleaver for everything from butchery to brunoise. It would even make an appearance at the holiday dinner table.

ELIAS CAIRO, SALUMIST-OWNER,

OLYMPIC PROVISIONS, PORTLAND

I have a dozen 60- to 70-year-old bamboo baskets that I've collected from flea markets and junk shops around Japan. They make it feel like an old Japanese farmhouse.

SYLVAN MISHIMA BRACKETT, CHEF-OWNER,

PEKO-PEKO JAPANESE CATERING, OAKLAND

A kitchen is also a living space: People always gather there. So why not give them a place to sit? I've got a sofa in mine.

KEVIN WEST, CANNING GURU AND AUTHOR,

SAVINGTHESEASON.COM, LOS ANGELES

Jars filled with pasole, pintos (of course), Anasazi beans, boiita beans, local quinoa, yellow and blue commeal, and best of a whole shelf of dried red chiles.

ANDREA MEYER, CHEF,

THE LOVE APPLE, TAOS, NM

Our kitchen is where all the good stuff happens: dance parties, recipe successes, culinary failures, and, of course, pit bull trick training. …

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