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2026-07-25 02:41:23 CEST

Monty on Nostr: The Home Chefs Trying To Out-Cook Restaurants Motivated amateurs are going far beyond ...

The Home Chefs Trying To Out-Cook Restaurants

Motivated amateurs are going far beyond the basics, with centrifuges, dehydrators and meat aging chambers.

Two weeks before guests arrive for one of his omakase-style dinner parties, Travis Iwanaga will place a slab of bluefin tuna belly in a dry-aging fridge in his New York apartment.

Over the next 14 days, Iwanaga will monitor the fish with the watchful eye of a sushi chef.

Aging the tuna is just the beginning of his prep. Before his seven guests sit down, he may also have clarified some cocktails, spun sorbets light as air with a Pacojet and assembled kakigori, the eye-catching snow-cone-like dessert, with help from an electric Japanese ice machine.

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Over the past six years, the 39-year-old hardware engineer has built a kitchen that would make many professional chefs jealous.

Among his appliances: a centrifuge, a superfreezer for storing imported seafood that can drop to -63F, plus that dry-aging fridge to precisely mature meat and fish.

Remainder Of The Article: Ultimate Resource For Cooks, Chefs And The Latest Food Trends: https://dpl-surveillance-equipment.com/miscellaneous/chefs-and-food-trends/ultimate-resource-for-cooks-chefs-and-the-latest-food-trends/