Most home cooks assume celebrity chefs rely on expensive, high-tech tools, but the reality is the opposite. The most essential kitchen tools are often simple, tactile, and deeply personal. I visited the Charlotte set of the current season of Top Chef to talk to judges Tom Colicchio, Gail Simmons, and Kristen Kish about cooking and, more importantly, how they cook at home. Their must-haves reveal a common theme: control, precision, and small upgrades make a big difference.
Tom Colicchio
Tom Colicchio loves a lot of things in his kitchens. Yes, as in plural, because he has many homes, as one should with his pedigree and level of success. Although his New York kitchen has his beloved French-made La Cornue stove, he says a good manual pepper grinder is a must because freshly ground pepper is a non-negotiable. "So many people use pre-ground pepper, and it's terrible," he said. "Fresh ground pepper is so important, and so many people don't use it." If you watch the show, you have seen that Colicchio is a stickler for proper seasoning. Colicchio does not own an electric peppermill. He prefers manual styles since you can exert more control over the end product.
When it comes to manual pepper grinders, there are so many shapes, sizes, and price points. I have tested so many pepper mills over the years, and I can confirm the Männkitchen Pepper Cannon is the best on the market right now. The Pepper Cannon is sleek, black, and offers an astounding amount of grind control. It’s also made of stainless steel and anodized aluminum, so it contains minimal plastic components.
French brand Le Peugeot is known for its wooden construction, built to last. The Paris-based brand has been in business since 1840, so you can trust that these mills are well-made. They last forever, and I even have one my mother bought in Paris during college that is still in excellent condition. They also come in a variety of sizes and price points, so it’s simple to find one that matches your kitchen and your budget.
Gail Simmons
Gail Simmons relies on small tools that make a big difference and naturally has many collections. "I like mini things like mini whisks. I have lots of whisks," she said. "I have a very large collection of vintage soft-boiled egg cups. I love collecting." Two items she can't live without are her fish spatulas and mini silicone spatulas. "I have a very large collection, much to my husband's dismay, of miniature silicone spatulas and flexible, small spatulas," she said.
“I love my flexible fish spats for so many things,” said Simmons. She prefers metal ones with a wooden handle to the silicone models, and we agree. After testing many current models, I found the Field Company fish spatula superior. It has a light feel, and the metal section has the right angle and edge for grabbing everything from pancakes to burgers from a variety of pans. It’s hand-wash only due to the cherry wood handle, which you can moisturize with mineral oil if it dries out over time. It’s also great for lefties because it's available in both left- and right-handed versions.
“I find the little tiny ones in all different shapes,” says Simmons. “These are for getting into corners for cooking or moving small things in small pans,” she said. “But mostly for scraping out every last drop of something from a jar or from a bowl, but I want a small one often to reach into those little areas.” We love the GIR spatulas, which come in a variety of sizes, including a mini. They are stiff enough for structure but easy to maneuver and heat-resistant.
Kristen Kish
Top Chef host Kristen Kish's kitchen must-have? I solid cutting board. "I had one sent to me that I don't even remember the name of. It's so beautiful and a perfect size," Kish said. "I have cupboards of cutting boards, and it's always the one that I'm gravitating towards. It's wood and about an inch and a half." When it comes to features, Kish prefers flat cutting boards without a juice groove, which was surprising. She had a good reason, however. "They mess up my knife, and you can't get clean cuts," she says. "If I need to slice meat or anything with a lot of juice, you put it on a sheet tray that catches any liquid that runs off."
When choosing a cutting board, it’s also essential to consider how it will affect your knife blades. Some can chip or dull with the wrong cutting boards, which is why I prefer wood cutting boards over other materials like glass and plastic. They won’t damage knives, and many, like John Boos, are heirloom-worthy if you take care of them. This flat board is one of my favorites. It is pretty enough to leave on the counter, and easy to maintain.
The bottom line
These tools aren't flashy — but they're exactly what chefs rely on under pressure. Top chefs know winning dishes come from execution, not trendy gadgets. Chefs value control over convenience and lean toward tools that improve technique. See more easy kitchen upgrades that will make home cooking easier and save you some prep time.
