20 Chefs Answer: The Most Important Tool in Their Restaurant | Restaurant Talks | Bon Appétit скачать в хорошем качестве

20 Chefs Answer: The Most Important Tool in Their Restaurant | Restaurant Talks | Bon Appétit

Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly. 00:00 Intro 00:11 Smashula - Hamburger America 00:32 Hearth - Ilis 01:10 Pizza Oven - Williamsburg Pizza 01:47 Dishwasher - Bonnie’s 02:24 Pizza Peel - L’Industrie Pizzeria 02:38 Pie Cutter - Pies ’n’ Thighs 03:00 Meat Slicer - Wenwen 03:26 Chef’s Knife - Llama Inn 03:51 Spoon - Rolo’s 04:39 Wok Station - Di an Di 04:45 Burger Patty Press - Cozy Royale 05:20 Cleaver - Saigon Social 05:51 Gelato Machine - Kellogg’s Diner 06:20 Tajine - Simple 06:38 Plancha - Golden Diner 06:50 Rubber Spatula - Oxomoco 07:09 Corn Mill - Sobre Masa 07:40 Alto-Shaam - Chino Grande 07:54 The Staff - Food Bank for NYC 08:13 Prep Team - Chez Ma Tante Shop products from this video: Wooden Spoon - https://amzn.to/3Qd5vuH Tagine - https://fave.co/4hN2L3D Burger Patty Press - https://amzn.to/3WWaGDe Smashula - https://www.georgemotz.com/stuff/smas... Cleaver - https://amzn.to/4aRqhK5 Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t Rubber Spatula - https://amzn.to/42URvgL Pie Cutter - https://amzn.to/4gG2Kge When you buy something through our retail links, we earn an affiliate commission. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_sour... Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.