These powerful, multifunctional appliances are the prized workhorses of restaurant kitchens. Here, a few chefs sing their praises.
Our Vita-Prep blender can handle anything; we use it at least 40 times a day. It has higher RPMs than any other manufacturer’s model. Our softshell crab and saffron bisque always comes out silky smooth, and we use it to grind all of our spices each day, too. —Tory McPhail, Commander’s Palace, New Orleans
Unlike other blenders, the Vitamix has an accelerator and can change velocity easily to blend even a very small volume of food. I use one at home, too, to make baby food for my year-old daughter. —Michael Anthony, Gramercy Tavern, New York City
I use the Vitamix to prepare my coconut, carrot, and cardamom chutney. Coconut is transformed by the Vitamix—no bits stick in your teeth! The Vitamix is also ideal for making hollandaise, with no chance of the fat separating from the egg yolk and the butter. —Susur Lee, Lee Restaurant, Toronto