Cooking is an art. To master the kitchen operations and stun everyone with amazing food, it is crucial to use the best culinary tools. Usually, every chef has a set of favorite tools and equipment that they prefer to use while working in the kitchen.
Chefs are well trained with these kitchen supplies and like to use particular equipment. Some chefs like knives while others prefer certain cookware. Eventually, chefs can decide to bring out your own line of cutlery or cookware. Generally, the cooks and chefs have a wide variety of chef hats and uniforms that show their preference. Big companies are dedicated towards providing culinary tools and chef equipment for restaurants, hotels and catering companies.
If you have the mindset to start a restaurant or hotel and get a chef career in manufacturing the professional tools, you need to hold expertise in using these kitchen supplies. The chef is the one who will understand the needs of every professional chef, and can manufacture relevant chef uniforms, knives and culinary tools that fit perfectly to their needs. The job of the chef is not exactly what it appears in the starting of the training, but it does make excellent business sense. Furthermore, it also provides the chance to use the very best pieces of equipment and tools that you like to use while cooking the delicacies.
There are a variety of kitchen supplies that includes baking equipment, serving utensils, cookware, and cutlery that is preferred in hotels and restaurants across the globe. Such equipment are not only marketed specifically for the hospitality industry, but also they are made with avant grade quality. Using such utensils focus on the detail to make the food look and taste to the extra level. However, it is a fact that a professional chef uses their special set of chef special knives, but now the chefs as well as the managers of the restaurant also have special sets of bake & cook ware, glasses, cutlery and other types of cookware.
Being a chef the most important culinary tool that you need to choose is the knives. It is a personal preference and you even get trained with your own knives in the chef schools. Some of the cook & bake, and serveware that you may want to select to begin your career in the restaurant or hotel business, are pots & pans that you enjoy cooking with, and a good quality cutting/chopping board. Additionally, certain other equipment like a thermometer, various gums, stabilizers and many more. Basically, you can use anything that you want to enhance your chef skills and to help the showcasing and taste of your food.
There are so many chefs that rely entirely on their instincts to cook food as they say “trust your instincts”. At the same time there are some who prefer to leave science to do its job and make use of little gadgets to perfectly cook. At times, it hardly matters how you cook, it is just that you choose the best quality premium cookware and cutlery for cooking perfection. There are well designed professional chef tools available online. Such tools are comparatively expensive to the domestic tools and are usually not available to the public. If you observe, you can see that hotels and restaurants use the best kitchen suppliers, and that some schools and colleges have and offer students connections.
Some of the most typical chef and culinary tools chefs use in the kitchen are As followers:
- Zesters and Graters
- Silicone products
- Cutting and Chopping boards
- Chef Knives
- Pans and Pots
- Meat Grinders
- Pounders and Marinade Equipment
- Bamboo Tools
- Culinary Tools for Garnishing
- Measuring Cups and more
In order to make your kitchen most effective, as well as to prepare the best food, you need to be well-stocked with all the right tools and equipment mentioned below:
Knives and Chef Equipment
The topmost important equipment that chefs prefer to use are knives. It is basically the fundamental tool in a professional chef kit. The specially tailored chef’s knife has a small tip for fine work and a large, curved blade for fast cutting and chopping. The boning knives have a thinner blade, either rigid or flexible, based on the chef’s preference. The paring knives that are used are quite smaller than boning knives or chef knives and are used for delicate garnishing work.
The chefs usually prefer to use a manual slicer known as mandoline that focuses on higher-volume preparation. It is a kitchen tool that has a blade embedded in a flat deck for fast slicing and shredding. Usually for high-volume production food processors, the most used chef equipment is rotary choppers and electric slicing machines. These equipment provide quick, efficient bulk preparation of both vegetarian and non-vegetarian items.
Ranges and Ovens
The next most important equipment to be considered are the stoves and ovens. The commercial range equals to domestic gas stoves, but larger and with more powerful burners. They usually consist of six or twelve burners for stovetop cooking and one or two ovens for baking. The high-temperature broiler is referred to as the salamander that is installed above the range for browning foods quickly.
The commercial kitchens generally choose to have one or more additional ovens for special purposes like roasting or baking items. These equipment can be established in the main kitchen or in a separate kitchen that is used by the prep cooks or the pastry chef. There are some kitchens that use a warmer for plates or prepared foods. Others use a spare oven for the same.
Grills and Griddles
The common professional tools that chefs prefer to use include a large griddle or flat-top for cooking meals like breakfasts and frying items in quantity. It is mainly a large frying pan, with drains at the front and sides. Now grills have replaced the flat cooking surface with a grid of bars, and cook foods directly over the gas flame.
Voluminous Cooking Equipment
Generally, in big hotels, restaurants, and convention centre’s sometimes preparation cannot always efficiently produce food in huge quantities. In such circumstances, chefs often have steam-jacketed kettles or tilt skillets to speed preparation. The steam kettles are large sized cooking pots with hollow walls, and are heated by pressurized steam.
Steam kettles are capable of cooking huge quantities of soup or broth very efficiently with minimal risk of scorching. Tilt skillets are very much similar to griddles with high sides and can be used to prepare dishes such as stews in large batches. Once it is done the skillet’s top tilts and pours the contents into a storage container.
Proper refrigeration and freezing capacity are vital for the secured operation of a restaurant. Obviously, restaurants almost always have a large walk-in cooler to hold the huge amount of their cold-storage ingredients. Smaller refrigeration units in the main kitchen for chefs to use during service.
There are walk-in freezers, which are common, though there are some restaurants that offer freestanding upright freezers or chest freezers. It is very important to monitor refrigerators and freezers on a regular basis to ensure they are working properly in maintaining the temperatures.
The restaurant kitchens usually include a minimum one deep-fat fryer in their chef tools list. Such fat fryers use gas or powerful electric heating elements to keep fat at a consistent temperature and to quickly return the fat to that temperature after foods are added. Restaurants that offer fast-food should install fryers as one of the main tools for food preparation.
Cleaning and Sanitation
One of the vital aspects the chefs consider is cleaning and sanitation. It is the crucial aspect of a kitchen’s operation. Considering that a high-volume commercial dishwasher can speed service and reduce the number of settings a restaurant needs to keep on hand.
Chefs choosing the equipment for their kitchen usually varies from one restaurant to other also chefs preferences. However, there are some mandatory kitchen supplies that chefs use. The above mentioned information might certainly help you accordingly.