We use tweezers to manipulate garnishes during plating, but they are also great for turning roasting vegetables and meat, stirring a split condiment right in the jar without making a mess, or grabbing that pesky egg shell in an omelette," says Hukezalie. " Kitchen tweezers are invaluable they can grab pickles from the bottom of a jar and plate pasta perfectly.
And while he may work in an environment that's a far cry from the kitchen I cook in at home, that doesn't mean there isn't a thing or two to learn from his go-to tools. But at the top of his list were four things that Hukezalie never goes into the kitchen without. Some others-say, a pocket knife-get a bit less use. These can include:Ī lot of these are things we home cooks interact with (hello, phone!). Nick Hukezalie, the chef de cuisine at Blue Hill in New York, calls pockets "the clown cars of the culinary world." He keeps no less than ten things on him at all time during a dinner service. (But more comfortable, one would hope.) Chefs store all types of tools and doodads and little secrets that we otherwise can't see, between apron pouches and sleeve sheaths and frockets (front facing pockets on t-shirts). Sometimes more! That's like wearing cargo pants, but all over your body or three fanny packs at once.
#WORLD CHEF HACK TOOL PROFESSIONAL#
At once, a professional chef can have ten pockets at his or her disposal.
So that's why we're looking into the folds of a chef's uniform. But for the most part, unless we’ve spent considerable time working a dinner service, we know very little. Sometimes, we catch a moment through a window, a swinging door, a flickering portal into the process by which our dinner emerges. It’s why we gravitate towards tell-alls and TV shows that attempt, at the very least, to offer some glimpse into the masterful and chaotic world of a restaurant. A lot of what goes on behind the walls of a professional kitchen remain a mystery to us laypeople.
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