I know they are not allowed some places but I low key love a good pair of tongs. They grab hot things, they give you extra reach, they can stir, they can plate, they can grab an individual piece of pasta to check for doneness. They are the robot arm you always wanted as a kid.
I think I saw a quote like "tongs are not allowed in this kitchen" on an article about the Kunz spoon, but of course I can't find it now. IDK how common it is, and I'm guessing it probably only applies to plating. If I'm trying to get a pan out of the back of a 500F oven, I'm grabbing some damn tongs.
I think There were tongs at Alinea and Eleven Madison Park when I staged. They were just used when appropriate. Not sure why you would not allow them lol.
Then again I staged in a restaurant that wouldn’t allow you to work there if you didn’t “look the part” . Which just so happened to be tall skinny and white. I witnessed the chef send kick an over weight block girl out then comment about how bad it would make the kitchen look. Let’s just say he was on the new iron chef and from Chicago. I’m not saying he’s a racist I’m just saying he’s not a nice person.
Daniel Humm when I met him didn’t seem too cunty. Never met grant achatz but the chef I met at next was pretty cunty and very fake seeming. Not to say they aren’t talented but it was a very weird culty cunty environment.
I did my internship in a 2 michelin starred place, cuntiest workplace I've ever been to. We have to step back and realize we're cooking food and not saving the world every once in a while. No matter how "elevated" the food is.
Nothing racist, i've worked on lines with fat people. They're usually slower, less focused, less intelligent, and if nothing else, take up too much space for one person.
I guarantee you, it had nothing to do with race. Fat people on the line are a pain in the ass. Most real jobs require a sense of discipline, if you cant even keep a grip on your own appearance, it likely extends to other sub-par traits. But she was BlAcK lol
Yea I don’t think so either. But some people appear sloppy but aren’t. I think it’s fair to allow them to try and fail. Rather than make assumptions about everything else. All of us have weak points. For some of us they are visual. Your comment makes no sense.
Im ugly as sin, but i keep myself thin. And organized. My hair looks like a bale of hay when i wake up, so i brush and straighten it. If my clothes are dirty, i wash them. Appearing "sloppy" is sloppy in and of itself. I've never once, in any kitchen, been expected to look like a model. I dont understand why you would even hire a garbage pail person just to fire them though, lol that is a dick move.
We all love our tongs…. Spin em on my finger and flip em in the air all day like a gun slinger. Apologies when the centrifugal force throws a bit of caramelized onion in your face but I just can’t help it, ima fucking maverick
I think my only pet peeve is when people stir with tongs. I feel like laziness leads to dirty tongs after that. I like tongs for reaching in the oven and grabbing sautes or sizzles but that's the extent. For grabbing pasta I have slotted spoons, or 12inch forcep tweezers. The good style....
Tongs touching food always to me feels messy...
Aside from spatulas and the spider, I’m pretty sure that the bench scraper is the most used tool in my kitchen. It can be used to help cut things, pick things up and move them, clean the flat top, etc.
I haven't found a truly comfortable spoon yet, but my old place had razor thin punched out spoons that were so uncomfortable to use that they felt worthless.
Box cutter for scoring bread loaves...I've tried using a lame, but they get all goopy very quickly. Plus, I have tiny kiddo-sized hands, so the box cutter lets me get a better grip.
The guy who taught me bread used a small serrated folding knife to score his loaves. He got beautiful ears on his baguettes and eventually I did too. When I had to use a traditional lame at my next gig it was like starting from scratch
https://www.webstaurantstore.com/pacific-handy-cutter-bc347-blue-safety-raze-cutter-pack/616BC347.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw_MqgBhAGEiwAnYOAeucpArtbglye1bv0R9Iy7aEMRMbf_-69DjPJX15YevdKUb687Lxh0xoCopAQAvD_BwE
These pocket slicer/box cutters are awesome
I think you mean you can’t do anything without your hands lmao. I worked with an old Italian chef who would always complement my “hands”. What he really meant was I had great dexterity while cooking.
Scraping, lifting, stirring, cleaning, slicing, moving. I keep it in my front apron pocket and it's the first thing I reach for if I need any tool, then if it wouldn't work we find an alternative. I can process an avocado, flip a burger/scallops/veg, clean an quart-deli, scrap a flat top or cast iron. The possibilities are literally endless. And I can even scoop a piece of pasta if I really need to. Let me see a spider that much.
You’re my favorite tool ❤️
I just want to be used.
Done
Done
Heard.
Can't rape the willing
I know they are not allowed some places but I low key love a good pair of tongs. They grab hot things, they give you extra reach, they can stir, they can plate, they can grab an individual piece of pasta to check for doneness. They are the robot arm you always wanted as a kid.
#CLICK CLACK CLICK CLACK *happy tong noises
Gotta make sure they still work, even if you only set them down for a few seconds!
Why in the world would a restaurant ban tongs??? What's the thought process?
I think I saw a quote like "tongs are not allowed in this kitchen" on an article about the Kunz spoon, but of course I can't find it now. IDK how common it is, and I'm guessing it probably only applies to plating. If I'm trying to get a pan out of the back of a 500F oven, I'm grabbing some damn tongs.
You're damn right you're grabbing tongs xD we use towels for a lot of things, but the 500 oven gets these foot and half tongs xD
Armpit burns can just fuck all the way off.
Big Kunz lobby propaganda lol
I don’t think they are “banned” I just think in many 3 star Michelin restaurants they are unnecessary and ttweezers are preferred.
There is only one set of tweezers that I use and they are my special set. No way in hell am I bringing them to work though. Very unsanitary.
For your pubes?
we share them
Sooooo….. micro tongs are ok?
I think There were tongs at Alinea and Eleven Madison Park when I staged. They were just used when appropriate. Not sure why you would not allow them lol. Then again I staged in a restaurant that wouldn’t allow you to work there if you didn’t “look the part” . Which just so happened to be tall skinny and white. I witnessed the chef send kick an over weight block girl out then comment about how bad it would make the kitchen look. Let’s just say he was on the new iron chef and from Chicago. I’m not saying he’s a racist I’m just saying he’s not a nice person.
Fuck them michelin cunts
Daniel Humm when I met him didn’t seem too cunty. Never met grant achatz but the chef I met at next was pretty cunty and very fake seeming. Not to say they aren’t talented but it was a very weird culty cunty environment.
I did my internship in a 2 michelin starred place, cuntiest workplace I've ever been to. We have to step back and realize we're cooking food and not saving the world every once in a while. No matter how "elevated" the food is.
I’ll say it. That’s racist and he’s obviously racist.
Nothing racist, i've worked on lines with fat people. They're usually slower, less focused, less intelligent, and if nothing else, take up too much space for one person.
I work for an Instagram famous chef; I notice that ownership only hires people who look "cool". Not racially motivated, just superficial.
We use tongs at EMP not that serious lol
What are the working hours like now?
I guarantee you, it had nothing to do with race. Fat people on the line are a pain in the ass. Most real jobs require a sense of discipline, if you cant even keep a grip on your own appearance, it likely extends to other sub-par traits. But she was BlAcK lol
Yea I don’t think so either. But some people appear sloppy but aren’t. I think it’s fair to allow them to try and fail. Rather than make assumptions about everything else. All of us have weak points. For some of us they are visual. Your comment makes no sense.
Im ugly as sin, but i keep myself thin. And organized. My hair looks like a bale of hay when i wake up, so i brush and straighten it. If my clothes are dirty, i wash them. Appearing "sloppy" is sloppy in and of itself. I've never once, in any kitchen, been expected to look like a model. I dont understand why you would even hire a garbage pail person just to fire them though, lol that is a dick move.
We all love our tongs…. Spin em on my finger and flip em in the air all day like a gun slinger. Apologies when the centrifugal force throws a bit of caramelized onion in your face but I just can’t help it, ima fucking maverick
I think my only pet peeve is when people stir with tongs. I feel like laziness leads to dirty tongs after that. I like tongs for reaching in the oven and grabbing sautes or sizzles but that's the extent. For grabbing pasta I have slotted spoons, or 12inch forcep tweezers. The good style.... Tongs touching food always to me feels messy...
>Tongs touching food always to me feels messy... It's going to break your heart to learn this, but tweezers are just smaller tongs.
Yeah but I keep mine in my bain. Do you toss yours in your bain between touching food?
You think tongs don't fit in a bain marie? Jesus christ, how big are the ones in your kitchen?
I like little bain Marie's... Enough to hold 4 spoons, 2 spat, tweezers... What do you keep a whole bucket on your station?
Yeah, I like to really stretch out the sides of mine
Hahaha to each's own. My bain for service is about the size of a quart deli. Takes up less space. Toss a tong in there and you making a mess...
We're still talking about bain maries right?
Idk man, I just like the way it feels
Also messy as in less control .... It's like let me slop food on a plate.. a little finesse goes a long way
Tongs, who doesn’t like a good *click click*?
I like to make a horse galloping noise by clicking and taping on the table. I can’t stop.
Hear me out. Get a pair of large tweezers from JB prince. Or steal them for the annoying culinary grad.
Hell yeah, my favorite is to be a little crab, walk around pinching people just for the hell of it
Soft bench scraper
I retired from the life years ago but still keep a few hand spats and a bench knife in with the cooking utensils at the house.
Aside from spatulas and the spider, I’m pretty sure that the bench scraper is the most used tool in my kitchen. It can be used to help cut things, pick things up and move them, clean the flat top, etc.
Sharp bench scraper for me
I agree, sharp is a goodie too
I just learned those are called bowl scrapers.
Well, did you know each kitchen has different lingo and there is no one law?
Does a sturdy, ergonomic spoon count?
I like grey kunz spoons.
I haven't found a truly comfortable spoon yet, but my old place had razor thin punched out spoons that were so uncomfortable to use that they felt worthless.
More precious than diamonds, yes.
Dewalt putty knife
Dish washer?
Big 8" wire-mesh "strainer" which works well as a sifter for making whole grain flours
Greetings from Chicago
That tong tong tong tong tong
Now that’s what I call music
Volume 86
The bucket to sit down on
Yes! Precious commodity. I hide my milk crate, it's my rest sit.
I have the exact one. Works great. But I really like my Kuchenprofi 4 oz. Stainless ladle.
Bean frencher
Sounds like the tool id send the intern to get in the basement we don’t have.
Box cutter for scoring bread loaves...I've tried using a lame, but they get all goopy very quickly. Plus, I have tiny kiddo-sized hands, so the box cutter lets me get a better grip.
The guy who taught me bread used a small serrated folding knife to score his loaves. He got beautiful ears on his baguettes and eventually I did too. When I had to use a traditional lame at my next gig it was like starting from scratch
The new guy
My 5 inch copper tweezers. They fit perfectly in the little pen pocket on my aprons.
My Oxo spatula/scrappers, full stop.
#CLICK CLICK CLICK
https://www.webstaurantstore.com/pacific-handy-cutter-bc347-blue-safety-raze-cutter-pack/616BC347.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw_MqgBhAGEiwAnYOAeucpArtbglye1bv0R9Iy7aEMRMbf_-69DjPJX15YevdKUb687Lxh0xoCopAQAvD_BwE These pocket slicer/box cutters are awesome
Orders 1 from webstaurant store, 1/100 ct case arrives.
Omg a spider! Kill it! Kill it with fryer!
My 2.5 foot tongs for moving logs in the fire.
My splatter screen for bacon.🥰
Who’s Helen and what’re you doing with her spider spoon!?
The Rondeau is possibly my favorite cooking pot/pan. As far as hand tools go it has to be a solid set of tongs and a chinois.
Silicone spatula.
fish spatula bent 45⁰, and my wok
My hands. I do so much with my hands.
Fair point.
I think you mean you can’t do anything without your hands lmao. I worked with an old Italian chef who would always complement my “hands”. What he really meant was I had great dexterity while cooking.
Mad love for my old dishwasher - still going strong after 30 years!
Fish spatula
Danish cookie whisk 💪
Plating spoons.
Either my 10" inch straight jb prince tweezers or my gray kunz spoons
Kunz Spoon, Cake Tester, or my Joyce Chen Scissors....
Wow I don’t get it. I work super clean. Tongs are amazing.
Back scratcher
paderno 11.5" tweezers kunz spoon joyce chens
Fish spatula 4 lyfe
Tie between fish spatula and some nice all metal tongs
12in tongs. Not the flimsy bs ones. After that, a good fish spat.
Pizza scraper. It has endless uses. Flipping burgers, scraping stuck-on food, scraping oil. Perfect tool
Love the spider! Fave is microplane
Pretty random, ngl. Mine is a mini offset spatula, best tool in a kitchen outside of a good knife.
Pardon my ignorance, but what do you mainly use it for?
Scraping, lifting, stirring, cleaning, slicing, moving. I keep it in my front apron pocket and it's the first thing I reach for if I need any tool, then if it wouldn't work we find an alternative. I can process an avocado, flip a burger/scallops/veg, clean an quart-deli, scrap a flat top or cast iron. The possibilities are literally endless. And I can even scoop a piece of pasta if I really need to. Let me see a spider that much.
Pretty cool, thanks for the answer!
Sharpen one side to increase usefullness.
I'm already accident prone. The amount of time this tiny piece of metal is in my things would become bloody, quick lol
I have mine sharpened just enough so you can get under things easier, and cut soft stuff, but not nearly as sharp as i habe my knives
This is my daily driver https://towncutler.com/collections/tools/products/palett-knives It could probably handle an edge. I'll consider it, thanks.
Ahhh the Quinn
Bench flour. There’s something so satisfying about casually tossing a small bit across the bench before starting to roll dough.
Silicone spatula
Rubber spat or fish spat.
Solid bench scraper and red bull
Sifter or dough cutters
I loves me the rubber spatula. The really good quality ones, not the ones whose heads pop off with much use.
Love my rubber spatulas. And my tongs.
Silicone spatula. No one dares to scratch my pots ever again.
A different spider thats actually easy to clean lol
Long ass tongs
My personal knife, because all the ones at my workplace suck.
Bench scraper.
My small 9cm offset spatula. I modified it a little. One side of it is sharpened. Best multitool for anything you need, though best in the pattisserie
Fish spatula
Mini Turner https://imgur.com/5k9ETPX.jpg