What underrated, or downright odd, catering chef tools are in your tool kit? Here are four from our ECEP chefs -- including the toolbox! Send us a note to let us know what your chef is using and we'll add it to the list!
From Butler’s Pantry, St. Louis, Missouri
Rebecca Dubis, Pastry Sous Chef
“I love a bowl scraper! Most people don’t use them, but they clean a bowl way better than a spatula, have a flat side for cutting dough and scraping a table clean like a bench scraper, and are great for like cleaning up a cake board.”
“Also, super weird, but for scoring breads and other detailed cuts instead of a lame or Xacto knife, I love a scalpel because they are cheap and disposable.”
"Finally, as a baker I really like a tackle box for organizing tools especially small things like piping tips.”
From The Catered Affair, Boston, Massachusetts
Executive Chef Mark Richardson
“I always keep a small offset spatula handy in the kitchen and during events. With its uniformly rounded top, this underrated yet versatile tool is perfect for spreading, plating, and safely transferring items between plates or cooking pans.”
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