This article about what chefs take with them on holidays got me thinking. I’ve been known to travel with my knives and a good set of stainless steel claw tongs but I usually only tote equipment if I’m expected to cook something at my destination. Most of the time I figure that being on vacation means that I’ll also be on vacation from being both a cook and a foodie.
Perhaps my attitude would be different if I had a cottage and, since no one ever invites me to theirs (maybe I should enroll in charm school?), I can’t really imagine packing up all my kit and kaboodle and laying in serious gourmet supplies for my holiday.
What about you? Are you a Judy Rogers or a Thomas Keller? Or, do you fall somewhere in between?
Regardless of what kind of pack horse you are, I bet you laughed at Sang Yoon’s entry and that deep inside you wish you were that cool, too.
Welcome to my blog! Have a look around, feel free to post some comments and 
Please subscribe to my blog and never miss a posting.
Hungry for info on the latest food trends? 
August 13, 2008 at 10:43 am |
I take my appetite! No matter my destination I always seem to put on a few pounds.
August 13, 2008 at 11:12 am |
Tell me about! I’m just back from vacay (as you know – I’ve been going on and on about in this blog!) and I am a bloated cow.
August 13, 2008 at 11:57 am |
I like Thomas Keller’s response the best.
I don’t bring anything but do often wish I had my favorite knife and wooden cutting board. Plastic cutting boards and flimsy knives make me batty.
August 13, 2008 at 2:48 pm |
How can you enjoy a vacation if you’re as fussy as Judy Rogers? Tell me she was joking. If so, she needs to work on her delivery. Maybe Sang Yoon can give her some pointers.
I thought Anthony Bourdain was spot on.
As for me, when I’m on holidays I don’t cook. I love exploring new cuisines and can’t do that if I’m the cook.
August 13, 2008 at 3:15 pm |
Unfortunately, when I travel I often have to teach a knife-skills class sometime during the trip. That means bringing 20+ pounds of knives on the airplane. My minimum for classes is seven 10-in chef’s knives, 4 paring knives, a 10-in serrated knife, and a 10-in slicer. Sometimes, I’m requested to discuss Asian knives so I include 3 santokus and 3 Chinese cleavers. For my upcoming trip to Toronto, I need to add to that a couple of boning knives and a 10-in butcher’s knife. All-in-all, it’s not uncommon for suitcase to have more knives than clothing. Also, since a lot of my travel is international, customs is always fun.
August 13, 2008 at 7:01 pm |
Peter, if you’re flying Air Canada, look out! If your bag is over 50 lbs they’ll charge you $100 surcharge!
August 20, 2008 at 7:33 pm |
I usually bring my favorite knife, my recipes & my spices. This sounds silly but if I’m anywhere in the world and I want to cook something using certain spices, I did to have them with me. I have like to bring a microplane.
August 20, 2008 at 7:35 pm |
Helene, you’re obviously in good company — look at the famous chefs who took similar items on their vacations!