Shop and learn

CHEF STORES

GADGETS, GIZMOS ... AND HOW TO USE THEM

The stand-alone kitchen shop is like a candy store for grownups who cook

By Jim Flint

for the Mail Tribune

Who among us doesn’t consider a spiffy new kitchen gadget or a piece of quality cookware as one of life’s simple pleasures?

I can say, truly, that my first salad spinner, my Thermapen digital food thermometer, our enameled castiron Dutch oven, and a recently acquired heavy-duty, hand-held chef’s citrus juicer all changed my life in the kitchen for the better.

Building an efficient kitchen is not something that happens overnight. There are the treasured passed-down items from previous generations. You acquire a great and durable piece here and there and, in the middle, pick up whatever you might need in a pinch at the grocery store.

But there comes a time when you decide to say goodbye to those aluminum-foil pans or infomercial knives (that never were as sharp as promised) and plan a trip to the kitchen store.

In the Rogue Valley, you can find excellent kitchen departments in most department stores and box stores. And there are restaurant suppliers which also have wellstocked retail outlets, like US Foods Chef’Store in Medford.

But it’s the stand-alone kitchen store that provides the immersive experience, the place for not only the latest in kitchenware but good advice as well.

COURTESY PHOTO

A well stocked kitchen supplies store in Jacksonville, The Pot Rack is owned by Erika Bishop, a former Food Network executive producer who helped launch the network.

Two local stores — one in Jacksonville and one in Ashland — typify the stand-alone stores that cater to home chefs.

The Pot Rack, 140 W. California St., in Jacksonville, owned by Erika Bishop, opened in Florence in 1992 and moved to Jacksonville in 2002.

The Culinarium, 270 E. Main St., in Ashland, owned by David and Constance Jesser, opened as the Jacksonville Mercantile in 2005 and moved to Ashland in 2016.

In addition to kitchen supplies, you’ll find owners dedicated to helping their customers cook with ease and confidence. They are a good source of advice and are delighted to share what’s new in the culinary arts.

A lifetime opportunity

Bishop is not the founding owner of The Pot Rack. She purchased the established business when the original owners retired.

“I bought the business during the pandemic and two days after the Almeda fire,” she said. “I knew it was a once-in-a-lifetime opportunity.”

Bishop, an enthusiastic cook herself, brings some impressive cred to the job. She produced cooking shows at the Food Network from 1995 to 2002.

“As an executive producer, I was on the original team that launched the network,” she said. She helped create multiple famous chef brands, including Emeril Lagasse and Bobby Flay.

What sets independent kitchen retailers like The Pot Rack apart from chains like Williams-Sonoma or Sur La Table?

“We are part of our community,” Bishop said, “and customer service is our priority. Our staff has been with us for up to a decade, so you can shop in comfort, knowing you are well supported.”

The Pot Rack has a small footprint, but is well stocked.

“We have loads of classy items,” she said. “We also display our inventory out of the packaging so you can really see what you’re getting.”

Meeting customer needs is what it’s all about, but Bishop enjoys surprising them too.

“I love it when a customer comes in and asks for a special hard-tofind item — and we have it on the shelf!” The shop has a customer mix of 75% local and 25% visitors.

There were challenges during the pandemic, but silver linings as well.

“The COVID disaster affected everyone in Jacksonville,” she said. “However, we are lucky to be a cooking store at a time when people are cooking more than ever.”

Recent buying trends have been in the areas of bread baking, pizza oven accessories and charcuterie. Also selling well are Wusthof premium knives, ScanPan nonstick cookware, and Emile Henry ceramic cookware and bakeware.

“We are celebrating our 30th anniversary year,” she said, “and we invite our customers to celebrate with us.”

For more information, go to thepotrack.com.

Filling a need

The Jacksonville Mercantile was primarily a gourmet foods store with a selection of kitchenware. The Jessers decided to expand the kitchenware lines and retain just a few of their customers’ favorite food items when they relocated to Ashland as The Culinarium.

“Alyson’s (kitchen store) had been gone since 2008,” Jesser said. “We understood there was a need for a stand-alone kitchen store in Ashland.”

Constance is the cook in the family. She graduated from the Culinary and Hospitality Institute of Chicago, a Cordon Bleu school.

“Constance formerly had a wedding cake business in Sonoma CHEF STORES

before we moved to the Rogue Valley,” David Jesser said. “I’m the grill and air fryer enthusiast. We both love to eat and cook, and we really enjoy sharing what we know with our customers.”

Their passion for the business is evident in their enthusiasm for sharing recipes, cooking tips, and how to use the cookware they sell.

The Culinarium carries many of the quality items found at the big chains, but the Jessers enjoy curating a unique selection of the best and newest they think will appeal to their clientele without overwhelming them.

“Our customers enjoy being able to find high-quality kitchenware and specialty foods not found in the grocery store,” he said. “We laid out the store in an easy-to-navigate way and not too cluttered.”

He says they enjoy helping their customers solve problems and find just the right tools that work for them.

The Culinarium coped with having to close in the early days of the pandemic by offering private shopping, curbside pickup and local delivery.

“We also expanded into more cocktail bar ware, bitters, and bread-baking items,” he said. “The disruption created by COVID made people truly appreciate fine food

and using quality kitchenware in their own homes.” “People embraced the fun of cooking at home again,” he said. “What’s better than gathering with family and friends in your own home?” Like The Pot Rack, The Culinarium has experienced an uptick in sales PHOTO BY JIM FLINT of bread-baking David and Constance Jesser opened supplies, piz-The Culinarium after seeing a need za-making items for a stand-alone shop in Ashland and quality kitchen when Alyson’s closed. Constance is knives. “Our a Cordon Bleu chef, and David is a American-made grilling and air fryer enthusiast. stainless-steel cookware has been incredibly well received.” He says some customers are looking for just the basics, but get excited to learn about new gadgets the store carries. The store inventory evolves, with new items added regularly. “The most recent additions are a large selection of cocktail mixers and bitters, and an expanded collection of Japanese shoyu,” Jesser said. Shoyu is made from fermented soybeans, wheat, salt and water. It’s generally lighter, saltier and thinner than Chinese soy sauce. For the Jessers, it’s a two-way street: they love to share ideas with shoppers, “but we also have learned many things from our customers.” For more information, see ashlandculinarium.com.

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