Between Top Chef tapings, hitting the food-festival circuit, and more, chef Hugh Acheson spends much of his time far from his family in Athens, Georgia. In the past year, he’s hit upward of 30 cities, from Barcelona to Bentonville, Arkansas. How does this man on the move prepare for each trip?
Thw Victorinox roller bag pictured above has been Acheson’s constant travel companion for the past two years. “It’s bulletproof,” the chef says. Compact and light, it makes for smooth wheeling on everything from carpet to cobblestone.
Acheson’s kitchen-survival kit can fit in a carry-on: two Kunz spoons and a pair of tweezers. “More than a knife, a great spoon is my go-to culinary tool,” he says. But the lack of knives doesn’t keep him safe from the TSA: “Every time, they search my bag. The tweezers must look like the most dangerous weapon of all time in the x-ray machine.”
He will eat the meal on board (“I’m not picky”), but he has a strategy: Always choose the chicken. “It’s not good chicken, but at least it’ll taste like chicken,” he says. “The vegetarian casserole? That’s a roll of the dice.” Above all, steer clear of any lettuce.
from Bon Appétit http://www.bonappetit.com/people/chefs/article/chef-luggage