TOOLS THEY USE

I STARTED COOKING with handheld tools and transitioned to machines only after mastering the classical, tactile ways to prepare food. In the mid-1990s, when modern innovative cooking came to the world stage, I learnt that when machines save time and cost or improve flavour or texture, then tradition could discreetly benefit from technology. That’s why I describe my work as “handmade food with the help of machines”. – As told to Francine Maroukian

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/ MINIPACK MVS 31X VAC SEALER There is no time I don’t use this. Beyond the basic packaging function, it increases efficiency and product integrity, from resting and accelerating the hydration of fresh pasta to compressing fruit to change its texture.

2 / ARCOBALENO AV300 MANUAL MEAT SLICER Manual is better than electrical because then the meat is not exposed to friction and heat, which changes the taste.

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/ ROBOT COUPE FOOD PROCESSOR The industry standard. I have two. One with a plastic body, but also one with a metal body, which will process cold things and keep them cold despite the heat created by the motor.

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/ PACOJET ICE CREAM MAKER Instead of the typical custard base spun into ice cream via a freezing machine, a completely frozen base is shaved with a titanium blade at high speed, resulting in super-smooth texture.

5 / WARING CB15 STAINLESS-STEEL FOOD BLENDER I am passionate about making hot sauce, and like to control every aspect from seed to bottle. I can’t blend the fermented liquid in a plastic canister because it retains aroma. So this metal version is a necessity. Also, not only is it efficient, but it’s big enough to make large batches of sauce.

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/ LABCONCO FREEZE DRYER I give everything a second look and explore variations in my approach. That’s how I came to freeze-drying, a method of dehydration requiring a vacuum pump that works on the theory of sublimation. Freezing the water content and then gradually moving from a solid state to gas while avoiding the liquid phase allows for a high degree of aroma, colour and nutrient retention.