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What kit do you bring to work?

post #1 of 8
Thread Starter 
I know I've seen a thread concerning this at some point but I can't find it anywhere, so I'd love to get some input on it.

Be you a prep or line cook, a chef, or deal with catering, what equipment do you bring with you (or would bring if your employer didn't supply it)? This being knives, ladles, other tools and basic equipment etc.?
post #2 of 8

line cook kit

my knives: chef, boning, paring & steel
hemostats, pliers, turner, shortie tongs, spoons,
bamboo spoon, small spat, small whisk
pastry tip, pastry wheel, bench scraper
leatherman, flashlight, chisel, winekey
post #3 of 8
For a "first date" I only bring 3 or 4 knives, that's it. I've never see a house that didn't supply ladles, tongs or whisks. Make sure you have band-aids and finger cots. Don't worry about burn cream, use ice and forget about the pain., cream won't do anything but make a mess and taste funny.....
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 8
I worked in a place that didn't supply much.
On my frist day of training for breakfast, I asked the cook where the rubber spatulas were, and he said "you can use mine today, but I'd suggest you buy one when you leave here, for tomorrow".
I ended up donating a dredge for their powdered sugar, and bought measuring cups and spoons, biscuit cutters, etc.....all of the things I needed to cook their menu.
Since then my collection has grown, and if I'm ever asked if I have a particular piece of equipment (like an olive pitter) and I don't, you'll see one in my kit shortly after that.

So, to try to keep this long story from getting longer....I bring pretty much everything short of saute pans.
If they end up having what I need, either my stuff stays packed away, or I break it out if I feel their equipment is too inadequate.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #5 of 8
In my roll right now ready to go:
8" Chef
3" Pairing
3.5" Pairing
7" Filet
6" Boning
Cleaver
Meat Thermometer
Mincing blade
12" Bread knife

If the kitchen didn't have any:
Silicone Spatula
Oak spoons
Sauce ladle
Whisks in various sizes
Basting mop and silicone sauce brush

Hopefully they have pots pans and measuring cups.:chef:
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #6 of 8
One kitchen, I donated more than i brought over the weeks. And had to fight to get it back when i left. (They assumed it was theirs, cos they had no F*&^ing idea )

I usually started with knives and my tapered rolling pin and worked from there.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #7 of 8
I even bring sharpening stones, electric sharpeners, first aid kits, kevlar gloves etc.
CHEFED
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CHEFED
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post #8 of 8
All i Take is my 10" chefs , and a santoku. the kitchen i work in is very small so storage is almost non existent for tool boxes etc, and im only a part time weekend line cook
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