It might seem like a stretch to say a food chef is a gadget junkie.
But for people like James Kaska, that’s exactly what he is.
In an interview with ABC News, the New York chef explains how his kitchenware works.
Kaska has spent decades crafting unique dishes, but his kitchen has always been one big, messy machine.
It’s a big, open space where the food is always in its perfect location.
He loves to cook the food that’s been meticulously prepared.
Kaska says his cooking method is simple.
It takes time, but it also means that he can do it in a way that feels good to him.
It also means he can cook the dishes that make him smile.
As he prepares a dish, he always has a few moments to think about what the dish will taste like and the way it will look.
Kasha says his goal is to make his kitchen feel like a home.
He says the best thing about his kitchen is that it makes him feel comfortable.
“It feels like you’re in your own space, where you have control,” he says.
“It’s like, ‘Oh, this is really where I’m at.'”
So what makes Kaska’s kitchen unique?
He says it’s not just about creating the perfect meal, it’s about creating a home with a shared love of food.
It might not seem like that, but he says the reason is because his kitchen works in tandem with his passion for cooking.
“I love to create something new and make it better, not just improve it,” he explains.
In his kitchen, Kaska uses a variety of techniques to create the perfect dish.
In one of his favorite recipes, he cooks a beef brisket.
Kaskas family loves making it and it tastes so good, he says, it has been a staple in the family since he was a child.
The brisket is grilled and the fat added before the meat is cooked to the desired texture.
The family also has a big selection of ketchup and condiments.
“We don’t have a ton of condiments,” he adds.
“I like to have a lot of different condiments.”
In one of the dishes, Kaskats mom made an apple pie crust.
Kasea calls it “an original apple pie.”
He calls the crust, which is covered with a cheese cloth, “the best thing in the world.”
It’s a good thing Kaska has an oven.
Because he has a large, open area, the food cooks for hours at a time.
“If you don’t know how to cook, it takes forever,” he laughs.
“You have to work at it.”
In his home, Kaseas mom makes an enormous array of food, from homemade sandwiches to homemade soups.
The dishes range from simple, like a turkey sandwich, to more extravagant, like the meatloaf and macaroni and cheese.
Kaska is constantly experimenting with different recipes.
He’s also a fan of using his food to teach children about nutrition.
“I have this very specific recipe for a chicken, but the kids don’t understand how to do that,” he said.
“They think it’s a sandwich.
They don’t think it goes well with mashed potatoes.
They think it tastes good.”
His kitchen also includes a small, portable oven.
It is a very popular appliance among chefs, especially in New York.
I like the idea of it being portable, he said, and you can put it anywhere you like.
And Kaska makes sure his appliances don’t run out of batteries, either.
“No, I never run out,” he jokes.
“But I do need to recharge them.”
For the cook, there’s a great comfort in knowing that his kitchen can be easily replaced.
“Every day I go through my fridge, I’ll put something in there,” he told ABC News.
“And then I’ll have to get rid of it.”