In the vibrant foodie scene of metro Atlanta, a group of talented cooks and bartenders have shared their personal collections of kitchen tools and how these items relate to their culinary journeys. Each professional reveals a deep connection to their collections, shaped by memories, experiences, and passion for the art of cooking.
Hudson Rouse, the chef-owner of Rising Son, Whoopsie’s, and Pure Quill Superette, highlights the importance of spoons in his kitchen. He learned that tasting food is crucial in the culinary world during his first restaurant job, where he was responsible for tasting dishes.
“Tasting is such an important part of our job,” Rouse explained. “If we’re not tasting what we’re serving, we don’t know what we’re serving.”
This realization ignited a fascination with spoons, prompting Rouse to collect around 150 spoons. His collection includes special pieces like a Catalonian soup spoon from Barcelona, which he appreciates for its design and functional use in drizzling sauces.
Rouse finds joy in the stories that each spoon carries, particularly those that are vintage. “A lot of them are old, so you wonder what was done with it before,” he said.
For Tiffanie Barriere, a mixologist and founder of The Drinking Coach, glassware has become a significant part of her collection as a bartender. With over 100 glasses in her home and storage, Barriere believes that every drink is deserving of special treatment.
“I think that every drink is a special occasion,” she remarked. “It’s exciting to have a variety of glassware to select from for different contexts.”
Barriere is also in the process of writing a cocktail recipe book, and she’s utilizing her collection of glassware for photography, stating that glassware can be likened to the stiletto of a cocktail. She keeps sentimental pieces, such as Ikea shot glasses gifted by friends and a stained-glass vase from her aunt.
Matt Marcus, the executive chef at Truth Be Told, comes from a family of collectors, and he has accumulated his unique collection of antique cookbooks and pie tins. His love for pie tins grew after he inherited vintage tins from renowned Southern chef Edna Lewis.
Marcus emphasizes the significance of tools in the kitchen, illustrating his affection for his collection of 20 knives, which he has acquired through transactions rather than as gifts.
He shares, “It’s the hands that the tools have been in, just the grace, the whimsy… It’s a reminder of where you’ve been in life.”
Another chef who cherishes his kitchen tools is Jason T. Hall, the executive chef at the Ashford on Dresden. Hall has been passionately collecting spoons for 15 years, now owning an estimated 300 spoons.
His collection began when he kept silverware treasures left behind by past chefs at a resort.
Hall finds that spoons are incredibly powerful utensils, explaining how he utilizes different shapes of spoons for various culinary tasks, including a specialized spoon tattoo on his forearm that symbolizes his love for the utensil.
Shaun Doty, the executive chef-founder at Bantam & Biddy, shares the invaluable experience he had during his quest to acquire left-handed sushi knives around Japan’s Tsukiji fish market. These knives represent more than just tools; they embody respect for ingredients and an understanding of Japanese forging traditions.
Doty expresses the sentimental value of his knives and how they remind him of the passion he felt as a young chef. He shares, “It was like I opened a Pandora’s Box and the curiosity and passion were released.”
Jon Novak, executive chef at Brasserie Margot, prioritizes looking sharp in the kitchen with his collection of aprons. He has a range of approximately 25 aprons that reflect his personality and can withstand the rigor of daily culinary tasks.
“If you feel good and think you look good, you usually have a better day,” Novak said, noting how each apron can influence the vibe in the kitchen.
Stuart Rogers, who holds the title of director of culinary innovation at Your 3rd Spot, also revels in the art of spoon collection, developing a toolkit of about 50 assorted spoons. He treasures the variety of shapes, making sure to select the right spoon for each specific task.
Rogers particularly cherishes two large serving spoons from his grandmother that have traveled from France in the 1940s, representing a connection to his heritage.
Julia Kesler Imerman, chef-owner of the Daily Chew, embraces the beauty of mismatched dinnerware, each piece with its own unique story. Her diverse collection consists of plates sourced from local artists and reminders of her South African roots.
“There’s just a story behind each plate,” she said, showcasing her appreciation for setting the table beautifully.
She finds joy in the ritual of laying out her dinnerware for family meals, believing that the aesthetic presentation enhances the dining experience.
Cody Chassar, chef de cuisine at Gunshow, has built a library of over 75 cookbooks that guide his culinary journey through diverse techniques and styles. His first cookbook, “wd~50: The Cookbook” by Wylie Dufresne, opened his eyes to modern gastronomy after years of classical training.
Chassar emphasizes the importance of understanding cooking techniques over merely following recipes. He values the knowledge contained in cookbooks, akin to having access to a vast range of culinary experiences all at once.
Lastly, Travis Cintron, chef de cuisine at Hartley Kitchen, shares the focus of his unwitting collection of over 100 spoons, appreciating their finesse in culinary tasks. He champions the spoon as an artful tool that allows chefs to exhibit respect for their craft.
In exploring the collections of these metro Atlanta culinary professionals, one can see how kitchen tools do more than assist in cooking; they embody memories, history, and the artistry of each chef’s passion. Their unique perspectives on these simple items reflect their dedication and love for the culinary world.
image source from：ajc
