KITCHEN FAVOURITES 3
We chop, we grate, we fry, we steam, we serve, we eat: we have come up with a lot of ways to deal with food. The tools we use to fulfill these tasks — they are landmarks of our species’ inventiveness and creativity, and in the case of specific knives, boards and pans, they become a part of our personal stories. Cooking in someone else’s kitchen can often be frustrating, because, gee, how can they cook with that chopping board, that knife? Coming back to our own kitchen, we sigh a breath of relief: we’re home. But even there we have our favourites: maybe because we use it everyday, or maybe because it only comes out of the cupboard for special occasions. Maybe because it has travelled across continents in a suitcase, or maybe because it was passed down to us from a loved one. In any case, these objects make us feel something. As the cliché goes, it’s not just the destination, but the journey too. If cooking is the journey, then these tools are a big part of the trip.
Tessa, who lives in Florence and works as a photographer, treats an egg with the dignity it deserves. To describe this object, the word ‘egg cup’ hardly suffices. It’s more of an egg throne. It was designed and 3D-printed by Tessa’s good friend Leilei, and whether it’s used for breakfast on the windowsill or snack time in the studio, it’s just one of those things that *spark joy*.
Collectors have a certain kind of obsessive quality, and Yannic is definitely one of them. He felt the calling when he saw this colourful Pyrex nesting set, produced between the 1940s and 1970s, and since that moment, he didn’t want to imagine a life without these bowls. The yellow and green ones were easily found, but red and blue gave him a headache for years. Recently, when he finally completed this collection, he felt the true satisfaction of a happily-ever-after.
Zsuzsanna bought this etagere in a second hand shop in Normandy. Originally, it would have been used to showcase fruits or desserts, but Zsuzsanna prefers using it for everyday snacks — lending her croissants, sandwiches and salads some extra class and allure. It’s a reminder to appreciate the simple pleasures in life, and made her realise that everything tastes better when elevated: closer to the mouth, closer to the heart.
Iyobo, a school teacher in Rotterdam, had a hard time choosing between her moka pot and this french fry cutter. However, since she got an induction hob, she can’t use her favourite Bialetti moka pot anymore, so this ingenious gadget won out. Iyobo inherited it from her uncle Fred, who she remembers fondly. Recently, she got the blades replaced, so it’s now as functional as it is nostalgic.
Photographer and journalist Eileen, currently living in Paris, got this pair of scissors as a present from her grandmother. A practical gift, because Koreans use scissors to cut pretty much everything, but grandma particularly liked the packaging: The ‘handsome man’ advertising these scissors was small-time chef Jamie Oliver. They do a great job — still sharp as ever and easy to clean because of the removable blades. Grandmas always give the best gifts.
Photographer Phillip really likes his peeler. In fact, he likes it so much that he travels with it. It snugly lives in his luggage next to coffee mug and toothbrush, because you’ll find that there’s a carrot that needs peeling everywhere. “Rex”, as this model of peeler is called, is a nifty piece of design history: pretty, functional, sturdy, cheap as chips and waste-reducing. Hats off!
Qiyun, who designed the beautiful ‘engraft’ set of tableware, is a self-proclaimed workaholic. Wanting to take better care of herself and live a healthier life, she used the natural light of her new studio space to grow an array of fresh herbs. This little pestle and mortar, which she’s had for years, is a reminder of her resolutions, and gives her hope to soon be able to prepare healthy, delicious meals using her home-grown herbs.
Cecilia, who is a data analyst in Boston, says her single most favourite object in the kitchen is her dishwasher. She probably wouldn’t cook at all if she didn’t have it. It has definitely changed the way she shops for tableware: No matter how cute, without a ‘dishwasher safe’-icon she just will not bring it home. Nothing makes her happier than the diamond shine of glassware after a cycle — and if that doesn’t happen to you, you’re probably using the wrong detergent. Cascade Platinum, Cecilia says, works every time.
Carien has a growing collection of fruit bowls. At least three are always on display, but she secretly owns even more. She has collected these bowls on her numerous travels over the years: Some on vacations, some on work trips; some she bought and some were gifts. These three are her favourites: A Spanish one made of cork; a Kenian, wooden one and a South-African bowl made out of electrical wire.
Fine artist Olivia often uses food as her medium and has written her own cookbook. With all the specialised equipment we see in food media, we tend to overlook those basic sidekicks that accompany us every day. Olivia loves her perfect teflon pan, which has seen her through four years of university with minimal charring and sticking. Since her favourite meals revolve around combinations of pan-fried vegetables and eggs, it’s in use almost daily.
Coco, private chef of the New Gate Studio, found this wooden chopping board in her previous flat six years ago. A former tenant had left it behind. Coco moved out and did not leave it behind. If there ever was a multitasker, it’s this board: She uses it for chopping, rolling and all the usual kitchen tasks, but also does her drawing, reading and writing on the board — standing next to the stove, listening to the soothing sounds of food slowly cooking away.
Every year in spring, Muji launches their ‘new life’ campaign in Asia, which markets a line of basic products to people starting a new job or studies. Junshen is the example of a perfect marketing victim, as this new life rice cooker to him has always represented arrival in the world of grown-ups. Several years ago, he finally felt ready to invite it into his house, and while it is by no means the best or fastest or most advanced rice cooker out there, to Junshen, it is the only one.
Xueci, who is around a lot of fancy cooking equipment due to her work as a food editor, didn’t understand the fuss about microplanes — but as a garlic aficionado, she soon had to admit that she was wrong. There is no better tool for making a quick and pain-free garlic paste for noodles or dipping sauces, and while using a microplane to grate garlic for Sichuan hotpot might be a grotesque scene to think of, somehow, Xueci feels like it suits her.
Sandro is an architect and set designer who doesn’t leave his professional mindset at the kitchen door. Instead, he views pasta like any object of design: as an exercise in structure. His mom’s trusty pasta maker, containing within itself whatever shape Sandro dreams up, has been with him for a long time. While living away from his native Italy in São Paulo, it helped him stay connected and when he moved to Berlin, there was no question about leaving it behind.
For as long as she can remember, Sandra’s father has annually gifted her a set of these small knives, which go for about a euro each wherever cheap knives are sold. Although she owns better knives, good knives, for certain tasks these little friends can’t be beat. They slice through radishes like butter, are not in the least bothered by tomato skins — and they add a nice splash of colour to the kitchen.
Photos:
Olivia Allen, Iyobo Amayo, Cecilia Cheng, Xueci Cheng, Eileen W. Cho, Tessa Chung, Qiyun Deng, Coco Kwok, Sandro De Mauro, Sandra von Mayer-Myrtenhain, Yannic Moeken, Zsuzsanna Toth, Junshen Wu, Phillip Zwanzig, Carien Van Zwol
