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Most great artists I know have their magic tools. The ones that inspire, challenge and enhance their craft. For writers, it might be an old typewriter with a specific font or a great pencil or calligraphy pen. For chefs, favorite kitchen utensils are key. Here are my top 4 essentials.

A perfectly sharp paring knife. I prefer Victorinox, Wusthof or J.A. Henkels. These are all great knives but so much depends upon the chef’s preference of weight, grip and all around feel. Once you find one that cuts clean without slippage, stick with it and keep it sharp for dicing carrots, shallots, celery, jicama, garlic, fresh herbs and the like.

A great swiss peeler. I use the Kuhn Rikon Juli Peeler because it’s compact and easily turns out pretty matchstick strips of vegetables for salads and stir-fries.

Large Scoop colander. Essential because of its versatility. This supersized ladle is ideal for scooping and draining everything from vegetables and shrimp to ravioli and dumplings straight from the pot. A mesh strainer works just like a colander to drain water or juices, but take it a step further, allowing you to separate the fat out of gravy, seeds out of a raspberry puree, or chunks out of sauce. Even better, when dry, you can use it to sift flour or powdered sugar.

Wooden spoon. Some chefs prefer plastic, silicone, stainless steel -- there are a lot of different types of kitchen spoons. But I prefer the look, feel and function of wooden spoons to all the others. They won't scratch nonstick surfaces when you stir, so you don't have to worry about ruining your nice pots and pans. They don't conduct heat, preventing careless burns on your hands and tongue. Finally, they don't react with acids in food and leave a metallic taste like a metal spoon.

Whether you are catering or working in the comfort of your own home, establishing your go-to essential kitchen utensils will make cooking more efficient, less cumbersome and altogether more enjoyable. Hope you enjoy and would love to hear yours!