Holly Jivin has been with The Bazaar by José Andrés since it opened in Los Angeles in 2008. Back then she was a sous chef and the head chef of SAAM, an intimate chef’s tasting room within a restaurant. There she worked alongside the research and development chefs who, with Andres, create truly spectacular molecular gastronomy and more. Last year, Jivin was elevated to chef de cuisine of the entire restaurant by Andrés, with whom she works closely to craft and evolve The Bazaar’s modern Spanish-inspired cuisine.

1. Good olive oil and finishing salt. I have learned to truly appreciate what a drizzle of great olive oil and the crunch of flaky salt crystals can do to a dish.

2. Combi-oven. It’s an amazing piece of machinery that I never want to live without. I can make steamed buns, a roast overnight, sous vide items, canning, baking, the list goes on.

3. Offset spatula. It’s an extension of my right hand. If I were to ever misplace it, it would be like losing my cellphone or my keys.

4. Lead cook Brodie Davis. Before I was promoted to chef de cuisine, I ran our 22-course tasting menu. For a while, it was just me and Brodie preparing 20-30 covers in a fine dining atmosphere off of a stainless-steel rolling cart and six burners. Through the thick of it, this guy had my back and did anything I asked.

5. ISI canister. It’s amazing how many different things you can achieve with one piece of technology. You can make your own soda, create the lightest batter, make an espuma, carbonate spheres, inject proteins and something as simple as make whipped cream.