I didn't think I was hallucinating.
Sometimes I think its a bad dream when I look at my 10" saute pans, every one carbon encrusted on the exteriror with bottoms warped to wok dimensions.
Seriously, we are a small place in the country, and it's had the same owner for 30 years. So he must know something about staying in business.
But it's an uphill battle coming up with items that I can produce with sufficient speed in my walk in closet sized workspace.
I hit the wall at around 80 covers in the dinner service, and from then on it's a battle of survival.
It honestly makes it very difficult.
I'm just trying to figure out how much of an issue I should make of it.
Assuming anyone really wants to be in the restaurant business, and run a professional kitchen, a minimum toolset is a must. And when I look at the average fast food joint's kitchen and feel envy, I think something's wrong.
So to other chefs out there, what would you NOT be without? |