I've recently started working in fine dining for the first time in my checkered career. Previous to this I've spent 5+ years working in more rustic kind of restaurants. In these places, tongs were the end all-be all utensil. Needless to say, it's a little weird going from tongs welded in right hand/side towel in left to working exclusively with spoons/fish spat's.
My main question is where do you guys score your plating/saucing spoons and what do you look for? Perhaps more importantly, I need a great spoon for quenelling Ice cream. I can make perfect quenelles with the right spoon but I struggle if I don't have a nice, deep, lengthy spoon. I usually borrow the sous-chefs quenelle spoon but he isn't always there. I'd also feel better about having my own gear. So what/where should I look at? Thanks.
My main question is where do you guys score your plating/saucing spoons and what do you look for? Perhaps more importantly, I need a great spoon for quenelling Ice cream. I can make perfect quenelles with the right spoon but I struggle if I don't have a nice, deep, lengthy spoon. I usually borrow the sous-chefs quenelle spoon but he isn't always there. I'd also feel better about having my own gear. So what/where should I look at? Thanks.
