Professionals and Their Tools

Appears in

By Culinary Institute of America

Published 2015

  • About

Most equipment is manufactured by a number of different companies. There will be differences in quality, the number of additional features, shape, size, and cost. Good-quality tools are often more expensive, but they last longer and perform better than poorly made tools. Over time, you will want to accumulate both the basic and more specialized tools of your trade for your own kit or, perhaps, to outfit a shop or kitchen of your own. You can read about tools of all sorts in a variety of industry publications and learn about them at trade shows. Consult Appendix D for a list of recommended readings on equipment.