— Monique Tietyen Mlengana

You know, someone sent me for Christmas, a caraway, the New Rage, a caraway pan that I have yet to use, but it came with a note from my friend who's also a cookbook author that you don't need one drop of oil with this pan. So caraway is what they're recommending. And let's see if I can open my cabinet here. Um, I don't have any in here. I like a knife, a hand knife called Vitros, V-I-T-R-O-N-I-X. It's made by the same people who make the Swiss Army knife. Uh, it's more of a chopping knife. It looks like a butter knife, but it is excellent. Um, I will say this, that it doesn't really matter, uh, the brand or the price of your knife. It matters how you keep the knife. And by that I mean not washing it in the dishwasher and also sharpening it. I sharpened mine after use, so I know that when I go to use it, it will already be sharp end. So, um, you should have either, uh, a honing block or a good knife cutter knife, um, sharpener that you can use. So that's, you know, we get that question all the time. And, um, I think that sometimes people think that because they're enrolled in a culinary program, they've gotta go and buy, you know, uh, a shun knife for school. But, you know, let, this shouldn't be your graduation present from Rouxbe and start off with, uh, we have a great unit on knife care, by the way.