I always equated convenience with space-saving.
OKAY. I know, it's not something people think about much. Anyway, I was keen to try the Kenwood Cooking Chef because it was like, a whole kitchen that looked really small.
WELL? The thing itself is compact, but the attachments! My kitchen is tiny, and I thought I was going to have to build an extension.
SURELY YOU EXAGGERATE. Not by much. The point is, of course, that the Cooking Chef replaces all those bits and pieces that are cluttering up the place: the food processor, the liquidizer, the blenders and whatnot. So, if you toss out all that stuff, then you've got nothing to worry about.
HOW DO ALL THE BITS WORK? Easily enough. There's a bit of a learning curve, as in, how to fit on the two plastic parts that actually allow the chef to work (one is a heat shield, the other is like a splatter shield). It's not that difficult, once you figure it out, but when you've got two random pieces of plastic in your hand, even the savviest gadget gal feels pretty stupid.
NO, REALLY, HOW DOES IT WORK? I decided, for my first trick, to make risotto. I love risotto, but the standing-over-the-hob-and-stirring-forever part? I hate that.
I chopped up an onion, opened a bottle of white wine (for the recipe, and for me), and according to the directions, hooked up the Flexi-beater and put everything in when I was meant to. The Chef heats up, from zero to 140° in a heartbeat; this is, I think, it's defining virtue.
HOW WAS THE RISOTTO? It was fab. It really was. And the Chef just stirred and stirred with no complaints. And all I had as clean up was the big bowl and Flexi-beater.
I was meant to make truffles, but got too intimidated.
In general, if you can make it in a bowl, you can make it in the Chef, and make it well.
The Kenwood Cooking Chef retails for €1,200 and is available at Brown Thomas.