Do You Need A Culinary Degree To Open A Bakery Restaurant Supply Offers Top Chef Picks

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Restaurant Supply Offers Top Chef Picks

Ready to start building your kitchen but unsure where to start? Maybe you’re looking for suggestions from professional chefs instead of a mysterious article writer. But maybe it’ll be this mysterious writer who brings chef advice straight to you from Lewiston, Maine!

Interested in lobster gingerbread cookies? That was just one seemingly impossible combination of delicious treats chef Paul Landry presented in his restaurant for the holidays. It took Paul some time to decide which appliance was his favorite, but finally he settled on “a good mixer.” Paul notes the versatility of a countertop mixer saying that “a lot of today’s conventional mixers have attachment hubs that let you put on slicers, dicers” and many other attachments. Some mixers even allow for ice cream making attachments!

The Green Ladle is small town Lewiston’s culinary school. Run by Chef Don Caron, The Green Ladle has graduated over four hundred students in fifteen years! Don Caron claims his favorite kitchen tool is the immersion blender. When it comes to blending, the immersion blender has been called the motorized whisk! Don also pointed out that buying a cheap immersion blender would be a mistake. The cost of one professional blender will be less than several immersion blenders that will be broken in no time.

Want to guess what Lisa and her husband Tim of The Italian Bakery claim as their favorite kitchen tool? Lisa answers the question without hesitation: a sharp bread knife. Lisa offers advice for choosing a great bread knife. “I’m finding that even when you buy the expensive one… you have to replace it anyway.” Don’t be surprised by Lisa’s advice. The product that costs the most isn’t always the most effective.

Chefs will always debate over what is the most efficient, most durable, most what ever kitchen tool. When it comes down to it, opinion is shaped by experience. Just because one chef tells you not to buy this or that, doesn’t mean you shouldn’t. Then again, if 4 or 5 chefs tell you not to buy it, maybe you should consider it seriously.

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