00:00Here at Hamburger America, the most important tool is my Smashula because there's really
00:17nothing like it at all.
00:18It's the perfect tool for smashing burgers.
00:20A lot of people use smashers that go straight down, a lot of people use bacon weights.
00:24This actually gives you the ability to sort of operate like a bricklayer, you know, and
00:28move it around.
00:29You can break your arm before you break this thing, I think.
00:32The most important tool in this restaurant is this hearth.
00:34It is so important to every single part of what we do here.
00:38The ovens, the hearth, everything's hanging during production.
00:42We're drying herbs, we're drying meats, we're using it to produce things for our fermentation
00:46larder and it also cooks all of the food for our guests.
00:49There's no gas, it's just wood and charcoal.
00:51A lot of unique things about our grill specifically is kind of this grid that's right here as
00:57well as this grid that's on the back wall right here.
00:59All of these things can move around.
01:01We have planches, we have grill screens, everything can shift around, everything is customizable
01:06to what we're cooking that allows us all the freedom in the world to cook however we want.
01:11At Williamsburg Pizza, the most important tool in our arsenal is probably our oven.
01:15There's an Italian steam tube oven.
01:17It replicates the exact thermal mass and environment of a coal fire oven.
01:21It's also like the most energy efficient oven out there, so there's only one 120,000 BTU
01:27burner that's creating heat exchange.
01:30The Rubi's tubes, where it's a very dry heat, but all the tubes have a little bit of water
01:35in them.
01:36So each tube meets at the bottom and burns water into pressurized steam, an amazing heat
01:42exchange.
01:43It's got about like 15 to 20 times the thermal mass of a regular pizza oven.
01:48The most important tool in our restaurant is our dish machine, because if it goes down,
01:52we're screwed.
01:53This is like a high temp dish machine.
01:54It sanitizes things up to like almost 200 degrees, I believe, and you can run a full
01:59rack of these fully cleaned in less than 90 seconds.
02:03So imagine this rack filled with plates, in 90 seconds you can throw in the next round
02:07and the next round.
02:08It's gone down before and we have to have another three compartment sink in the basement
02:12where we have to manually wash it all by hand and you need three or four people just
02:16to kind of keep up with what this can do with one person.
02:20And this thing does go down a lot too, but that's...
02:25Multiple pieces of equipment, that's important.
02:26We've got the pizza peel, the pizza oven.
02:29This is the pizza peel, which brings me to my next piece of equipment, this turning peel.
02:34And this is what we use to take the pizza out of the oven.
02:40The most important tool at Pies and Thighs is our seven-slice pie cutter, which you can
02:45see has been well-loved.
02:46We cut our pies into seven pieces because it's the perfect size for our nine-and-five-eighth-inch
02:52pie pan.
02:53Six is too big, eight is too little.
02:54We love it so much that it is missing one of its piece cutters.
03:00The most important tool at Wenwen is this meat slicer.
03:03We have to order it from China and all the parts pretty much just all come from China.
03:08You have these blades inside that are, like, circular, and they kind of just work, will
03:12rotate, and they'll slice anything you put in there pretty fine.
03:16This gets quite a bit of use.
03:18We use this for the shrimp floss, we use this for the lo bap bang, we use it for pickled
03:21mustard greens, shiitake mushrooms.
03:24This saves a ton of time for us.
03:27The most important tool in my restaurant would probably be the chef knife because you can't
03:30really do much without it.
03:31I've had it for about maybe two, three years.
03:34This is a Takamura, a true Damascus, folded metal.
03:37It's as strong as a drill bit.
03:38I keep it very sharp.
03:39So, I've had it for such a long time.
03:41It started, like, over here, and it's worked its way down.
03:44If it was just, like, a regular knife, it probably would have been a lot skinnier by
03:49now.
03:53At Rolo's, the most important tool for me is this very specific spoon.
03:57It's one of one.
03:59It's super beaten up, and it's been here since I started.
04:03And anytime I'm using it, I kind of feel a little bit more confident while cooking that
04:07project.
04:08There's something great about the firmness of the actual spoon, especially when you're
04:12building up, like, a lot of fond on the bottom of a pan.
04:16You can really use the spoon to kind of, like, scrape it off and kind of continue getting
04:21that mired reaction.
04:22I don't think anybody knows that I like this spoon, but, like, I think if you walk in and
04:26see, like, this in a bain-marie sitting somewhere, it's likely that I'm using it.
04:33But I don't know if anybody has the same affection for this spoon as I do.
04:39Our most important tool at D&D is our wok station.
04:43You can't replicate this kind of flavor at home.
04:46The amount of heat and how quickly it cooks.
04:48There's the flame.
04:49It heats up the wok really fast, really hot.
04:55The most important tool at Cozy Royale is probably our burger patty press.
04:59We only have this one.
05:01Every day, the grill cook will come in, and the bulk of his work is prepping patties.
05:04This tool, for us, is much better than using hand or any other form, because if you and
05:09your friend come in and get a burger, they're both going to be exactly the same size, which
05:11means they're going to cook exactly the same way.
05:14We're going to know our cost on the item.
05:15The consistency is just huge, and this is 100% every time.
05:19My most important tool here at Saigon Social is my cleaver.
05:23I would always see my friends, uncles, and aunts, and mom, like, their dads working in
05:28Chinese restaurants, and was always really amazed about how simple the tools that they
05:33use were.
05:34The universal tool in all of the restaurants I've been to have always been the cleaver.
05:39This is my cleaver.
05:40Sometimes, I kind of put it away and hide it, but then our prep team also uses it as
05:45well, which I don't really mind, because it makes me very happy to know that this is their
05:49tool of choice as well.
05:52The most important tool in the kitchen as a future chef at Kellogg's is our gelato machine.
05:57I call it, like, the Cadillac of ice cream machines.
06:00It's pretty impressive, just because of the amount of ice cream that we go through in
06:04this restaurant.
06:05It would be only three settings, which makes it pretty straightforward.
06:08And then, generally, once it hits a certain temperature, except for, like, a couple different
06:11flavors, it'll let me know when it's done.
06:13It kind of does a beep when it hits a certain internal temperature.
06:17If I didn't have a machine, we just would not have ice cream.
06:20Most important tool is a tagine.
06:23It's a pot made out of clay, and it keeps the food super warm.
06:27So you see how it has this special plate underneath?
06:31It's to protect the clay to not crack.
06:33This one is cooked on the top of the stove.
06:35Then we have another one that we can put in the oven.
06:39Most important tool at Golden Diner is our plancha.
06:42For the amount of volume we do, it's a little small, but we make it work.
06:44This is where we make all of our pancakes, which is our best seller by far.
06:50The most important tool in the Oxomolco kitchen is the rubber spatula, because that way we
06:56don't waste anything.
06:57Specifically, this rubber spatula is my favorite, first of all, because it's heat-resistant.
07:02So you can have it on the stove, and it won't melt.
07:06Just the size is perfect for everything.
07:10The most important tool at Sobremasa is our mill.
07:13This is the mill we use.
07:14It's a 10-horsepower mill that will grind 300 pounds of corn an hour.
07:19We wouldn't exist if we didn't have this mill.
07:21It's definitely one of the most fundamental pieces of equipment in being able to produce
07:25high-quality masa for tortillas.
07:28We use it five days a week, probably for three to four hours during the day.
07:33This mill makes me feel really proud, because you can see the difference not just in working
07:36with the product, but in the final product itself, it's really cool.
07:42Our most used tool in our restaurant is our alto sham.
07:45Alto sham is basically a multipurpose tool.
07:48It steams, it bakes, and it's a confection.
07:51I use this to cook our ribs, our pork belly.
07:55The most important tool here is staff.
07:59Without my staff, we could not get a lot of things done.
08:02I mean, we rely on equipment, but sometimes the equipment is just not accessible.
08:08We're going to make these meals regardless, so I appreciate my staff.
08:13My most important tools, I have two of them.
08:16They are our prep team, Hermogenes and Alejo.
08:18These are my sharpest tools.
08:19Say hi, guys.
08:20I'm making sausages.
08:21I can literally run this restaurant with me and one other person, and that's him.
08:26He's incredibly talented.
08:27He learns super fast.
08:29He's kind of like a prodigal talent with charcuterie, and he really cares.
08:34We taste everything together.
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