Utensil Awareness!

          Professional kitchens and kitchens in general require a very specific set of tools to execute consistent dishes day in and day out. Its very similar to math. You need all the components of the equation before you can attempt to solve it. No matter how much of a mathematician you may be, if you have a missing link, the solution will always be wrong. In other words, if you are missing necessary kitchen utensils, you simply can't execute a dish. This principal applies to all kitchens whether you're working in a local pub, or a Michelin rated restaurant.


            My first eye opener with this culinary "law" began when I was prepping one of the renowned "Prawn Ravioli's" at Gordon Ramsay's in Hollywood. Ramsay doesn't use a straight or fluted cutter for his ravioli's, so we had to hand trim them to perfection. We used herb scissors, because they were small and enough to avoid tearing the dough, and agile enough to work around the ravioli in a semi-what perfect circle. Normal kitchen shears tend to be bulky and long, and are primarily used to cut through bones, twine, and lobster shells, which would would make this particular process unrefined and twice as difficult. The small adjustment of a tool can dramatically change the quantity and quality of food production, and in this case that became very apparent.

            This sort of "law" about the necessity of proper utensils, only begins with the chefs imagination. This is, "per se," the chefs hypothesis of what the end result of a dish will taste and look like. Even though a chef has to start with the ingredients first, he/she will always hit a road block if the necessary tool is missing. I'm all about making due with what you have, but this is why a chef needs to review the requirements and executions of the dish before his/her attempt.  A common and risky mistake among chefs, is when a dish surpasses the capability of the kitchen.  Utensils have a large creative impact when it comes to the development of a dish. Tools allow you to customize and transform ingredients to a chefs liking. A Yukon gold potato becomes pomme puree with butter, cream, and a few essential tools. Its up to the chef, whether or not he's experienced enouhgh to accept grainy or sticky pomme puree (Potato puree.) If you don't have the proper tools and experience, then you have to recognize the mistakes and prepare differently the next go around.

"Failing to prepare is preparing to fail."
        -Winston Churchill


           Finally, a kitchen that cares about the variety and most importantly the quality of their tools, cares about their food. Chefs that are hell bent on high priced produce, and low budgeted kitchen equipment will see the demise of contemporary cuisine and possibly their reputation. I recommend staying away from these kitchens because of the bad habits they produce. The chefs that were and are an inspiration, especially those at Bouchon (Thomas Keller's Bistro Brand) , always taught me to think five steps ahead of myself.  Prepare, practice, and expect the unexpected!..... That last one kills me!

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