Culinary Tools Of The Trade
I’m gearing up to go back to college for my 5th semester in less than a month, and I already started investing in some newer gear. It’s not that what I had doesn’t work, its that I am trying to invest in things that I can transition from school to working and not have to upgrade right away. When I first started my culinary classes the first day, I had to sit through the chef opening up his rolling luggage and tell us everything he carries. Its a lot of stuff. I decided to get a few essentials for myself. And because I get asked what kind of tools I carry I thought I would share. These are what I am using in school but will most likely change after I am done.
2. KNIVES. I bought the kit that was offered by the hospitality club which was around $125 for a chef knife, paring, boning, carving, bread, a steel and case for them. The brand inside was Deter-Russel brand basic knives. For reference the most used knife, the chefs, in this brand retails for $29.99, absolutely starter but really good when you keep it sharp.
NOW, my knife of choice is the delicious, smooth, beautiful Wusthof Classic Ikon 8-Inch Cook’s Knife. Compared to the Dexter, this one balances completely in your hand where the Dexter tips forward. Its heavier which is fine. It has one solid piece of steel from tip to end. I kissed this knife when it arrived yesterday.
Also from the illustrious brand that is Wusthof, I have a 7-Piece Garnishing Tool Kit
Which includes a tourne knife, which makes fancy cuts like this
garnishing and fancy cuts are essential for the class I have next, culinary artistry. Its about taking the basics to the next level. A culmination of all things we’re being taught.
And very soon I will be swapping out my paring knife for the Wusthof Classic 3-1/2-Inch Paring Knife, which I will have a review/giveaway soon for!
Bread Knife (I used this to cut my shark melon and it was FANTASTIC, mine is 8 inches I think)
12 inch Carving
and keep this sucker sharp, as in steel it after every use and get uniform gorgeous cuts like:
Boning Knife (Usefeul when deboning birds! Especially cornish game hen)
Honing steel (might have to get a Wusthof one that is made for my new knives)
3. Other items in my arsenal:
Thermometer (I’m going to order another)
chopsticks (never know when you need fine tips to place a sliver of carrot!)
And last but not least, always a camera. I am one of the few students that takes pictures of everything.
While you don’t need all these items at home, I can assure you I do grab my knife kit when I cook because I take care of my knives and keep them sharp. And I use the thermometer at home as well. I will eventually upgrade all my knives to Wusthof until I get a decent paying gig then I will shop brands again if I need to. Its an expensive ordeal, when you consider I am just a student on a meager blogging income. $150 for ONE knife is a lot for me. But its worth it, its my future! To round out what I have, I also own 2 chef coats with my college logo, but I ordered a WOMENS cut chef coat with my name only on it last week because I don’t much care that my college is closing down my kitchen in May. Oh I have a hat too, not a full tall toque like the chef but its a hat. I personally LOVE wearing my uniform. I get called chef by passers by. I am not a chef yet, not certified but I am on my way and these tools are a must for me!
Disclosure: There are a couple affiliate links up there.