Chef's Press

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The Chef’s Press was born out of true necessity in the tiny kitchen of Bix Restaurant down a secret alley in San Francisco, where Chef Bruce Hill was at the helm of the stoves. In a small kitchen like that, every second counts. The old cast iron bacon presses used by his cooks trapped steam and were too heavy for many dishes. In 2004, Chef Hill created The Chef’s Press – a weight adjustable tool that allows food to cook 20-30% faster, and is vented to release moisture, yielding better results with greater ease.

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