When home kitchen owners bring in private chefs, they usually want them to cook a meal. But a Charleston-area chef recently started repairing his customers’ kitchens.
“During the pandemic, especially at the start of it, we were a lot more at home and taking care of all the different utensils since my marriage, back from college,” said the attorney for Mount Pleasant. , Gary Christmas. “I was using a Corning dish to put steak in it.”
Fed up with his culinary mishmash, Christmas called Ty Kotz to see if he could tell him “what to keep and what to throw”.
Christmas explained that it is common for lawyers to save time and money when preparing for trial by hiring experts. So he figured he could apply the same strategy to his kitchen setup. Kotz, a former New York chef and cooking show competitor who had recently added organizational advice to his professional repertoire, agreed to review the Christmas inventory.
âThere is so much garbage and gimmicks that no one needs to be a good cook,â Kotz said. âI like to come and clarify what they need based on their way of cooking. I believe it really helps people in a way that no other service does.
Kitchen reviews are still an emerging service category. While many private chefs make spice racks or pantries for a fee, it is almost impossible to locate suppliers through online search engines. Even Kotz is still updating its website to reflect what it offers.
Still, it stands to reason that a growing number of home cooks will be taking a closer look at their kitchens in the coming months. While it’s still too early to codify post-pandemic behavior, Supermarket News in May reassured readers that research conducted by a Jacksonville marketing company showed a sustained increase in in-home dining.
Almost 20% of respondents to Acosta’s survey said they intended to cook more meals than before COVID-19.
Leslie Lynch, who also organized the disposal of her kitchen collection, cooked ahead of the pandemic. But now that she has a modified set of equipment, she feels like her previous meal prep sessions were little more than food prep.
âYou totally take everything out of the kitchen, literally every item, and decide what you really use,â Lynch said. “I got rid of things and added things that I now use every day.”
Although Lynch declined to detail what she had given up, Christmas said Kotz asked her to get rid of “five or six different types of food processors and blenders” and replace them with a single device doing the same. job. He also ditched a giant pair of outdoor grill tongs in favor of half-sized tongs that allow Christmas to flip steaks comfortably.
âIt’s almost like an extension of your hand,â he said.
Some additions to the Christmas kitchen included a durable cutting board, additional pans for improved food safety and her favorite, a plastic wrap box for catering.
âI was never a big guy with leftovers, but now I can have leftovers for the kids,â he said. “And I love the minimalist clean lines.”
Kotz also included storage containers on the Christmas shopping list, which mostly consisted of $ 4-6 items. Christmas confessed that he hadn’t used much of it yet because he wasn’t eating “a ton of grain.”
But if he wants last night’s dinner for breakfast, he keeps the pork chop and the right knives to turn it into an omelet filling.
Reach Hanna raskin at 843-937-5560 and follow her on Twitter @hannaraskin.