Behind the Line
Topic: On the Job
Culinary Style
What is the one piece of technology that never enters your kitchen?
- John Anderes
- Chef
- Telegraph
- Chicago, Illinois
I'm pretty open to anything - I'm not dead set against using anything in particular.
- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
I am open to new technology. I think it is great to know how to use new things and do new techniques. It doesn't mean that everything has to be used all the time or turn the kitchen into a science ...
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- Brian Runge
- Executive Chef
- Chicago Il
Tongs. The spoon, the hand or the offset spatula. Leave the the tongs to home cooks that can't reach over the grill to flip pice of meat. And honestly if you use them to flip fish you should not...
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- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
Salamander... It is a cooks crutch
- Gerard Craft
- Executive Chef/Owner
- Niche Restaurant and BRASSERIE by niche
- St. Louis, MO
I'm open to almost anything. We are always looking for ways to make our kitchen more efficient. I believe that is Escoffier was around today, he would probably have a microwave in his kitchen.
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
Electric knife sharpener-what a piece of shit. A cook that can take care of their own knives says more to me than what's on their resume.
- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
In the restaurant its a microwave.
- Jennifer Plank
- Toast
- Cleveland, Ohio
a microwave. we will never ever have one.
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
A Rotary-evaporator.
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
an anti-griddle - not by choice...i was just naming something that i couldn't afford and wouldn't know what to do with it, lol.
- Josh Galliano
- The Libertine
- Clayton, MO
If it doesn't enter the kitchen, it's usually because it is cost prohibitive.
- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
the mesh glove for the slicing machine. I saw it backfire once. Never again...
- Jeremy Kittelson
- Executive Chef/Owner
- Denver, Colorado
Lasers because I think there is a thing as going too far. It's really exciting with everything that is going on in cooking but sometimes it's just a little to theatric. How do they afford those th...
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- Jared Van Camp
- Executive Chef
- Old Town Social and Nellcôte
- Chicago, IL
I’m open to anything that helps us do what we’re doing. I just don’t like things that aren’t well-made and don’t last.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
I do not have any thermal cookers or anything for pressure cooking.
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
I wish it was cell phones, but I can't legally strip search employees. I hate hearing them ringing in the kitchen, much less seeing someone on one.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
It's not super high-tech, but I don't do salad spinners. I prefer to hydro-chill lettuce. It leaves a crispier, more succulent leaf free of bruising.
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
I will accept all forms of technology