The Features I Expect
After I graduated from Culinary School, the greatest purchase I ever made was a Stainless Steel Double Oven. Back in school we used a similar one and I have become accustomed to the versatility of such design. It is very sleek and so it goes well for my newly renovated kitchen. It looks professional and it has an easy clean oven finish so I do not need to scrub it exhaustingly after a long day of cooking for catering business.
I have decided to go into catering to be able to build my clientele before I open my restaurant. As a partner for this endeavor, I decided that I had to be backed up with the greatest equipment and choice, is very critical for a chef.
There are certain features that ovens come with but I particularly prefer those with a defrost setting. This negates the need for defrosting something prior to cooking, which usually destroys the overall taste of the dish.
All ovens functions the same, but not all of them have the addition I look for. Apart from the defrost option another thing I look for in an oven is one that has a light inside so that I do not have to open the door to see the state of my cooking. Opening the oven door can be hazardous sometimes and this feature is simple yet very useful, if you know what it really means.
A chef at work is like a scientist. Our ingredients have to be measured precisely and our equipments need to be calibrated to produce great results. You cannot compromise the overall output of a dish by using low quality ovens. Cooking is an art and my art, needs to be perfect.
