Im in culinary school right now but in August I have and externship at a resort. In school we carry all kinds stuff from spoons and rubber spatulas to zesters and things like that along with out knives. What im wondering when your working in most commercial kitchens what do u need to carry? Just knives? Which knives are a must? and do u carry anything else. The kitchen i worked in before i came to school had everything and was a small establishment. I know i will carry knives but im wondering what else im going to have to cary?
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6/13/07 at 4:59pm