If you’ve ever been out to dinner around Long Branch, had a wonderful meal and thought Man, I wish I could cook like that at home, well, you’re not alone. Plenty of diners have that feeling; it’s part of why we all go out to eat.
The secret is, the “back of the house” has more cooks than you have forks in your house. And being organized, informed, and working as a team allows them to put food on the plate with a flare or flavor profile that might be out of reach for an at-home cook.
But when these culinary artists are at home, what do they stock their kitchens and pantries with to make sure the meals they're making for themselves or their own families are just as satisfying as what gets served up from the West End to Pier Village? We caught up with some veterans of the local dining scene to get a sense of what they like to use, and collected their recommendations for items that can help you bring your cooking game up a notch or two.
Editor’s note: Interview answers were condensed and paraphrased for clarity.
Jonathan Johnson, sous Chef at Rooney’s
You have to have good, sharp knives and you’re always going to need a chef’s knife. Never put it in the dishwasher, the heat can alter the molecules in the steel, and always towel-dry as soon as you’re done to prevent rust.
Secret tip: Rice wine vinegar. Add it to soups and salad dressings. It adds a full-mouth, umami type feeling.
Misael Heraz, cook at Bar Melo
What matters is the order you cook the ingredients in. You can cook the same dish with the same ingredients, but in a different order, for a different flavor palette.
Secret tip: Go to where the ingredients are. We cook with a lot of Portuguese ingredients, and Newark has a big Portuguese supermarket. The Fine Fare has a good international market.
Nick Petitti, co-owner of Jack’s Goal Line Stand
We don't use any fancy devices. I cook simply just like my grandmother did with a couple of frying pans, and good hands to break everything down. Fresh aromatics (celery, carrots, onions, garlic) make a big difference.
Secret tip: Baking is science and things have to be exact; with cooking, you can add a pinch of something here and there.
"Baking is science and things have to be exact; with cooking, you can add a pinch of something here and there."