Some chefs are strict about measuring ingredients, others not so much. Which camp do you fall into? Im definitely a no measure chef. I had a very hard time writing The Chef Next Door, a cookbook that has 100 recipes. The hardest part about the cookbook was making sure the recipes worked. I would wake up with nightmares. Oh, my god, what if somebody gets the book and they make a recipe and it doesnt work?
Do you ever use cookbooks? Cookbooks for me are purely inspiration. I will look at maybe the title of a recipe or a photo and Ill think oh, I know what I want to make now. It just sparks something.
Apron or no apron? You know what? I actually wear an apron. Chefs always wore a uniform but now we just see chefs in their t-shirts with a cool apron on. I miss the days of wearing a uniform. At heart, Im a line cook. I kind of miss the chef coat because when I put that on then Im on. But I have to say, when Im at home and Im cooking I do like having an apron on. I do. It just feels right. When youre done and you sit down at the table you take your apron off.
After all your years behind a stove, do you still enjoy cooking for people at home? I do! Absolutely! Im actually under a kitchen renovation right now, so I cannot wait to cook in that kitchen and have friends over and cook for them.
Was designing your home kitchen easy or hard? It was weird. Ive only ever done restaurant kitchens.
How restaurant-grade is the kitchen? It cant be that much because its in a New York City apartment and it was a transformed galley kitchen. I knocked out a wall. Theres only so much you can do.
No salamander? No, salamander! I had to have a 30-inch range because I had to fit the range, the fridge and the counter all next to each other. You dont have space for big equipment like you would in a restaurant. I can pretty much cook on anything, so thats okay.
Tweezers or no tweezers? Im a little bit old-school in the way that I dont use tweezers. Im not opposed to them entirely. Ive grabbed them and used them when somebody else has them. I use spoons. I use spatulas. I use tongs to turn meat but never for fish.
Why? Because it would break it. A fish spatula for fish. I love citrus, so I have multiple Microplanes in my kitchen. Citrus zest is a key element even if youre just making rice. You put some lemon zest in it. It kind of ups the game a little bit and its not that hard.
What equipment do you use most often when youre cooking at home? Im starting to slowly gather equipment but honestly the one thing that sits on my counter every day is a blender, my Vitamix. That and my coffeepot. Everything else gets put away and taken back out when I need it.
Do you bring home menus from restaurants? I usually like to take menus from wherever I go. I just moved into this new place and when you move you try to purge and its like here another box of menus. Heres another box of menus. Do I keep this one? Do I keep that one? I dont like to throw them away.
Whats your favorite kind of salt? I love kosher salt. And I do like sea salt for finishing. Iodized salt is so fine and so dangerous. As soon as you pour it onto something you are in salt land. You dont taste flavor any more. You just taste salt. Kosher salt has a bigger grain and its easier to control. Sea salt is the same way and that has a better flavor. Iodized is so fine and it comes out so fast.
Are there any ingredients that youve become burnt out using? No, I would never give up on anything. Its a good to take a break if youve made something 100 times. You get burnt out on that dish. So, step away and do something else for a while.
Amanda Freitag is the author The Chef Next Door and can be seen on hit Food Network show Chopped.
Interview has been condensed and edited.
Read more: https://www.thedailybeast.com