I might be a tool geek. Off-premise catering can happen in fully equipped professional kitchens, under a tent in a parking lot, or in a client's garage. Caterers try to bring everything needed to set up a temporary kitchen, but you never know what might come up. Here's a list of what is currently in my road kit:
thermometers:
instant read
infra red
wired probe (2)
bluetooth wireless probe
knives - 8
carving fork
diamond hone
kitchen shears
metal spatulas/turners -5
plating tongs - 2
silicone spatula -1
metal tongs -2
wire whisks - 2
vegetable peeler
mandoline slicer
micro plane
channel knife/zester
melon baller
oyster knife
cut resistant glove
disposable pastry bags
pastry tips - 3
pastry brush
butcher's twine
bamboo skewers
waiter's corkscrews - 2
butane lighter
butane torch
multi-tool
cable ties
markers/highlighters
In addition, my backpack will normally contain a flashlight, a backup battery for charging phones, a spare can of butane, first aid, an extension cord splitter, latex gloves, sterno, salt, pepper and more...
I also wear a holster while I work that holds my instant read thermometer, torch lighter, phone, sharpie, and sometimes a pair of tongs.
Definitely a tool geek. ;)
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