Lucky Spoon: A spoon that I’ve had since we opened the restaurant. I bent it on the first day of service — it was stuck in a drawer and we yanked it out it and it was bent in a perfectly ergonomic position. I use it to baste meats, braises, fish, etc.
Vacuum Sealer: Keeps things fresh, infuses flavor into products (pictured).
Pasta Roller: I make everything from wonton skins to egg noodle pasta to fondant with this.
Vita-Prep Blender: Purées soups and emulsifies sauces at high speed!
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