The Chef's Press

06/03/2026

🎁 Looking for the perfect Father's Day gift for the foodie dad in your life? We have a suggestion.

The Strategist recently highlighted The Chef’s Press as a must-have gift for dads who love to cook, grill, smoke, sear, and experiment in the kitchen. And honestly, we couldn't agree more. 🔥

Whether he's perfecting smash burgers on the griddle, getting crispy skin on chicken, pressing bacon, searing steaks in cast iron, or leveling up his weekend breakfast game, The Chef’s Press helps deliver better results with every meal.

✔️ More even cooking
✔️ Better browning and caramelization
✔️ Crispier textures
✔️ Built to last
✔️ Made in the USA
✔️ Designed by chefs, trusted by chefs

Read more: http://nymag.com/strategist/article/best-fathers-day-edible-food-gifts-2026.html

06/01/2026

Toasters? Why? Not when you have The Chef’s Press 🔥💪 the perfect toast every time! 🍞

05/30/2026

Built with purpose. Checked by hand. Made to last 🔥

Every Chef’s Press is proudly made in the Bay Area and personally hand-inspected by himself before it reaches your kitchen.

When you cook with The Chef’s Press, you’re not just upgrading your technique. You’re supporting a U.S.-made, family-owned business built by chefs who care deeply about craftsmanship, quality, and better cooking.

From restaurant kitchens to home stovetops, The Chef’s Press was designed to help you get deeper browning, crispier textures, and more even cooking every single time 👌

Thank you for supporting small businesses, American manufacturing, and tools built by real cooks, for real kitchens 🤍

Get yours: www.thechefspress.com

05/27/2026

A good sear changes everything 🔥

In the kitchen with creating crispy, deeply caramelized chicken with broccoli rabe and creamy polenta using the tool that started it all: The Chef’s Press.

Designed by a chef, for chefs, The Chef’s Press helps create even contact with the pan for faster cooking, better browning, and restaurant-quality texture every single time. From crispy chicken skin to perfectly golden vegetables, this little tool works harder than almost anything else in the kitchen 👌

Whether you cook professionally or just want your weeknight dinners to taste next-level, this is the kind of kitchen upgrade you actually use every day.

🔥 What should Chef Bruce cook and press next? Drop your ideas below.

05/26/2026

Congratulations to for winning ! We are so proud to say our presses are used by a winning chef! 🔥🔥🔥 We had so much fun watching you this season.

05/24/2026

Simple ingredients. Big flavor. Perfect dinner 🍃🔥

Savory Italian sausage glazed in a rich balsamic reduction, served over silky wilted spinach with crispy Chef-Pressed sourdough croutons made for soaking up every last drop of sauce.

This is the kind of meal that feels elevated without being complicated. The Chef’s Press creates beautifully caramelized sausage and ultra-crispy golden croutons with even contact and deep browning you just can’t fake 👌

🥩 Ingredients for the Sausage:
🌭 2–4 Italian sausages
🫒 Olive oil
🧂 Salt + cracked black pepper

🍯 Ingredients for the Balsamic Glaze:
🍶 ¼ cup balsamic vinegar
🍁 2 tbsp maple syrup or honey
🧄 1 garlic clove, minced

🥬 Ingredients for the Greens & Croutons:
🥬 4 cups baby spinach
🧅 ½ cup sliced red onion
🍞 2–3 slices sourdough bread
🧄 1 garlic clove
🫒 Extra virgin olive oil
🌿 Fresh mint leaves

Quick Directions:
1️⃣ Simmer balsamic vinegar, maple syrup, and garlic until thick and glossy.
2️⃣ Sear sausage using the Chef’s Press until deeply golden and cooked through.
3️⃣ Cook onions and spinach in the sausage pan until just wilted.
4️⃣ Press sourdough in a hot cast iron pan until deeply crisp and golden. Rub with fresh garlic.
5️⃣ Slice sausage and serve over spinach with balsamic glaze, fresh mint, and crispy croutons.

05/22/2026

Tofu deserves better than being bland 👏🔥

With the right technique, tofu becomes crispy, golden, crackly, and seriously satisfying. Using the Chef’s Press helps create maximum contact with the pan so moisture escapes evenly and that deep, crispy crust can develop without falling apart.

Finished with tangy black vinegar, savory soy sauce, and spicy chili crunch, this is the kind of plant-based dish that wins over everyone at the table.

Save this recipe for your next crispy tofu night 🌶

🥢 Ingredients:
⬜ 14 oz extra-firm tofu, pressed & sliced
🌽 2 tbsp cornstarch
🌶 2 tbsp five spice
🧂 Salt
🫒 Neutral oil

🔥 Sauce Ingredients:
🍶 2 tbsp Chinese black vinegar
🥢 1 tbsp soy sauce
🍬 1 tsp sugar
🌶 Chili crunch to taste

Quick Directions:
1️⃣ Pat tofu completely dry and coat with cornstarch, five spice, and salt.
2️⃣ Heat oil in a skillet and cook tofu in a single layer. Use the Chef’s Press for even browning and maximum crispiness. Cook 3–4 minutes per side until golden.
3️⃣ Whisk together black vinegar, soy sauce, sugar, and chili crunch.
4️⃣ Spoon sauce over hot crispy tofu and garnish with sesame seeds or herbs if desired.

05/19/2026

Smoky chile-rubbed grilled chicken layered with a bright, charred green herb sauce made with blistered scallions, onion, jalapeño, fresh herbs, and caramelized lemon. The kind of meal that tastes fresh, vibrant, and deeply flavorful all at once.

Using the Chef’s Press helps create even charring on the vegetables and citrus while pulling out deeper flavor without losing that bright spring freshness 👌

Save this recipe for grilling season because this sauce deserves to go on absolutely everything.

🌶 Ingredients for the Chicken:
🍗 4 boneless skinless chicken breasts
🫒 2 tbsp olive oil
🌶 1 tsp smoked paprika
🌶 1 tsp chili powder
🧄 ½ tsp garlic powder
🌰 1 tsp brown sugar or honey
🧂 Kosher salt + black pepper

🌿 Ingredients for the Charred Herb Sauce:
🧅 1 bunch scallions
🧅 ½ yellow onion
🌿 1 cup parsley
🌿 ½ cup cilantro
🍋 1 lemon, halved
🧄 1 garlic clove
🌶 1 jalapeño
🫒 ½ cup olive oil

Quick Directions:
1️⃣ Coat chicken with olive oil and chile rub. Let sit 15–20 minutes.
2️⃣ Char scallions, onion, jalapeño, and lemon using the Chef’s Press until blistered and caramelized.
3️⃣ Blend charred vegetables with herbs, garlic, olive oil, and lemon juice into a loose sauce.
4️⃣ Grill chicken 5–7 minutes per side until cooked through.
5️⃣ Slice and spoon herb sauce generously over the top.

05/16/2026

A good steak au poivre never misses 🥩🔥

Perfectly seared onglet, creamy peppercorn sauce, buttery mashed potatoes, and the kind of rich, restaurant-quality flavor that makes you immediately want to make it again the next night. Using a press helps create that deep, even crust while keeping the steak beautifully tender inside.

This is your sign to stop being intimidated by steak at home. A hot pan, quality beef, and a little patience go a long way 👌

📸 .aficionado

05/14/2026

We're honored to learn that our presses are used at TThe 86in New York! Big thanks to Chef Michael Vignola. Check out the full video on BBon Appétit Magazines YouTube!

Bon Appétit spends a day on the line with Chef Michael Vignola of The Eighty Six, North America's number one steakhouse. This historic NYC restaurant was a p...