Inside the Kitchens of Real Chefs

It seems like everyone wants a pro-quality kitchen in the home, but what are the pros themselves cooking with once they get off work? We surveyed some of the nation's most innovative chefs and food experts, including a few Food Network show hosts, and received some surprising answers and many clever ideas. Put them to use at your place and you'll genuinely be "cooking like a real chef."

ROBIN MILLER
The cooking expert: A long-time food writer and nutritionist, Robin Miller is host of Food Network's Quick Fix Meals with Robin Miller and lives with her family in Arizona. She is a contributing editor for Health and Cooking Light magazines.

The pick: "I adore my KitchenAid food processor. It's not just functional and sturdy, it's beautiful on my countertop — I have it in red."

What I do with it: "I use my food processor for everything in my Quick Fix kitchen, from slicing vegetables to mixing quick breads and sauces. The breads, sauces and salsas that come from my food processor are superior to any that I would chop or mix by hand. I even used it to make margaritas when my blender was out of commission!"

Personal glimpse: "I think my family appreciates the food processor because it slashes my prep time, meaning I can spend more time with them!"

SHAWN WEVIKKI
The cooking expert: Shawn Wevikki is the chef at the traditional, English-style Jasper Brewing Company in Jasper, Alberta. The accompanying restaurant features local fusion cuisine.

The pick: "My Teflon nonstick indoor grill."

What I do with it: "I use it to produce a sharp, crisp product with a clean flavor and professional-style cross-hatching. I particularly like the results when I prepare salmon and asparagus."

Personal glimpse: "To be totally honest, about six nights a week I order in to the basement suite where I live. But I like to use pro methods to plate food even when I'm just cooking for myself. The starch on the bottom, the drizzle of sauce across the top? I have a certain passion for harmonizing spices and herbs and for the way food should look."