"Pastry chefs use refractometers to measure sugar density and to ensure the desired level of sweetness and texture in desserts such as sorbets and jams. "It looks like a little telescope, so I feel like a pirate when I use it," says Rochelle Cooper, pastry chef at Capitol Hill's Duck and the Peach and La Collina, where she churns out ever-changing pints through her Ice Cream Shoppe-Up venture."
"In his collection of hundreds of tasting spoons, Katsuya Fukushima's favorite is the Hermès Attelage that his wife, Karen Park, gave him. Fukushima, chef at the Chinatown Japanese restaurants Tonari and Daikaya, loves the stainless-steel utensil with a stirrup-shaped base because of its attractive design, heft, and durability: "It's the difference between driving a Honda and driving a Porsche.""
"Nearly 15 years ago when Sébastien Giannini was training to compete in France's Bocuse d'Or competition, his mentor, Philippe Joannès, gave him a pair of tweezers for deboning fish, plating, and handling micro-herbs. The chef at Georgetown's L'Avant-Garde says he still keeps them in his pocket to remind him of his competitions as a young chef."
Professional chefs carry a handful of compact, specialized tools that enable precision and speed in the kitchen. Refractometers measure sugar density to control sweetness and texture in confections and frozen desserts. A favored tasting spoon provides design, heft, and durability for consistent service and personal satisfaction. Tweezers assist with delicate tasks like deboning, plating, and handling micro-herbs and also serve as mementos of culinary milestones. Tiny scissors are indispensable for trimming herbs and cutting twine, while a six-inch ruler enforces exacting portion and presentation standards in high-end tasting menus.
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