Bobby Rahman is a true Canadian success story. He has been cooking in the country for more than 15 years, and his innovative take on traditional dishes captures everyone’s attention! Since he is an expert in the kitchen, we thought we would take his advice to update the kitchen equipment so that every chef does not miss the basic things that are necessarily needed in a restaurant.
If you have decided that your kitchen deserves an upgrade and you want to know how to upgrade a chef, then this article will provide you with several tips to follow. Upgrading an entire kitchen can be expensive, but you do have some choices when it comes to appliances. You will need to make sure that you are taking the best care of your equipment and upgrading it safely. If you are not careful, you might end up with a situation where you are having problems with your chef supply more often than you would like. Here are the five most equipment from Chef Bobby Rahman you should have in your kitchen.
Bobby Rahman: As a commercial kitchen proprietor, you need to invest in the right equipment for your venture. Without refrigeration and freezer space, it’s impossible to keep ingredients fresh and prepare food ahead of time or stock up on inventory from bulk purchases.
Industrial-grade refrigeration units are the backbone of any food handling operation. For example, they have a fast cooling process to ensure that large pots of sauce reach safe temperatures in record time and can be stored safely for long periods without fear that it will spoil or go bad before use. You’ll need to decide between walk-in systems versus ones that fit on shelves – but both are great investments!
As the popularity of walk-in fridges and freezers grows, smaller restaurants may not need a larger unit. Customization is available to match any space limitations if you’re looking for something more compact. Outdoor refrigeration options are also readily available, which could be perfect for those who like all their food prepared on-site in an outdoor kitchen or patio area!
Bobby Rahman: Sinks are not only the most basic necessity in a kitchen; they’re also essential to food safety. By maintaining cleanliness and hygiene from start to finish with stainless steel sinks, you can ensure that all of your dishes will come out as good-looking as when they went in.
Food Storage Containers
Bobby Rahman: Keeping your kitchen organized is a big challenge. It can be hard to find the right container for storing food, especially if you use wet foods and need plastic containers that won’t break down over time. One solution I’ve found is rectangular metal steam table inserts – they’re sold at restaurants and even come with their lids! But it’s almost impossible to get any of these in stores because they either sell clunky glass ones with no nesting ability or expensive but not very durable plastic versions, which will bankrupt you if you buy as many as needed!
Bobby Rahman: Forgetting one of the most important kitchen items can make running a restaurant difficult. But for those days when you need to whip up an omelet or reheat some fish, microwaves are still essential in any professional chef’s arsenal.
Fire suppression system
Bobby Rahman: There are many risks of fires in commercial kitchens, and it is crucial to have a fire suppression system on hand. Kitchen fires can start from cooking surfaces, so having an efficient way to put them out becomes essential.
Bobby Rahman: These appliances are the heart and soul of any kitchen, so spending a little extra money upfront can be well worth it when you open that new kitchen and provide your family with the best food possible. When you have the right appliances, to begin with, you will find that the hard work has been made easier. It may even be enjoyable to cook all your meals and desserts from this new enhanced equipment. Once you have your kitchen up and running, you can begin thinking about upgrading a chef’s kitchen when you feel the need. You will not only have a better-equipped kitchen, but you will have a better business that is sure to bring in some extra cash.