Tools They Use takes a look at local food artisans, such as chefs, bakers, brewers, and more, with a simple photo displaying signature items and favorite tools.
“I use a 1000 grit at beginning of every service and a 6000/8000 fine grit to finish. This stone was given to me by my sushi chef Robin Choi twelve years ago.”
“I drink coffee everyday and use it by combining it with balsamic and dried fruit for glazes with meat or using grounds mixed with chocolate and crusting tuna for appetizers. On my days off you can usually find me at Presta Coffee Roasters on First Avenue. They do an amazing job connecting their customer with the farmers growing incredible beans.”
Global G-4 – 7 inch, 18cm Oriental Chef’s Knife
This small, lightweight knife makes for quick work with vegetables.
“I won [the cleaver] at the 2012 Porktober at Mercado San Agustin. It was made by Zach Lihatsh out of a leaf spring, I use it whenever we get whole hogs at the restaurant.”
“Espelette is a spice from the Basque region and it’s mildly hot with a slight citrus scent. I love that it has a light kick without overpowering what you are seasoning.”
Searzall Torch Attachment
“The Searzall allows us to caramelize without having to sear on a pan or the grill.”
Attached to the head of a blowtorch, the Searzall distributes the heat over a wider area, making for even searing on items post-sous vide.
Piazza Alma Kitchen Test Tong
“The Alma spoon lives in my coat sleeve, it serves as tasting spoon. I also use the built-in tweezers for plating.”
Mercer Culinary 18-8 Stainless Steel Precision Tongs, Offset Tip, 6-1/2-Inch
“I use the offset tweezers for plating delicate garnishes like red vein sorrel, baby mache, or micro cilantro. Our resident gardener grows these ingredients in house so we try to be respectful when handling them.”
Misono UX10 Gyutou 9.4″
The Misono UX10 brand is also a favorite of James Beard Award-winner J. Kenji López-Alt. Solorzano uses a larger 9.4″ blade for heavier tasks in the professional kitchen.
Gray Kunz Spoons
“I use Gray Kunz spoons [for tasks] from saucing plates [to] basting proteins with butter, [and] instead of tongs when sautéing. They come in two different sizes and have a perforated version to drain liquid from ingredients or when making spherification caviar.”
“The apron was made by Jesse Carpenter, a buddy of mine that I used to cook with downtown as well as at Hacienda.”