Sometimes people ask me if there’s a piece of restaurant equipment I particularly miss – and there is: the French top. French tops are living fossils, the coelacanths of cooking technology, relics from the time when restaurant stoves were powered by coal. They look like this:
Loved your description of the essence of the equipment and it's important on the entirety of the kitchen, what a cool perspective and I dig your writing voice! I would be interested to see your unique take on blast chillers, my current obsession related to food waste rescue strategies. Following!
LOVED this! The flat top. It's the sawed off shotgun "loaded for bear" , big shot with a slug seated last in the line, of the professional kitchen. Your description and relation speaks to generations of chefs. They have been the center of the finest kitchen's i worked in, and I still dream of owning one in my restaurant salon. Will expand when we meet.
no. 69: hot plates
Wonderful writing as ever and thank you so much for mentioning my little newsletter. Honoured!
Loved your description of the essence of the equipment and it's important on the entirety of the kitchen, what a cool perspective and I dig your writing voice! I would be interested to see your unique take on blast chillers, my current obsession related to food waste rescue strategies. Following!
Yes! Was just having this conversation yesterday with some ex-line cooks!
LOVED this! The flat top. It's the sawed off shotgun "loaded for bear" , big shot with a slug seated last in the line, of the professional kitchen. Your description and relation speaks to generations of chefs. They have been the center of the finest kitchen's i worked in, and I still dream of owning one in my restaurant salon. Will expand when we meet.