Must Have Equipment

jonathan.mota

Hello there,

I've given the jump. I quit my job and decided to star my own business. I I'm preparing to open a gastrobar.

The kind of food that will be served is the kind you can find in the "Recipes" tab of the Chefsteps Web. Ergo, good and consistence menus.

I would like to get some advice of what kitchen equipment I must have for the kind of food that will be served. Of course I know and already have a list, but I would like to get some advice/counseling from the chefsteps community. You should have that the capacity of diners: about 40.

Thanks and cheers,

Jonathan

jonathan.mota

Ok, let me start the discussion.

I was thinking, for a kitchen of 12 square feet you have to take advantage of every inch you have. So, we have to take advantage of vertical space, shelves for sous vide equipment for example. But besides this, and the cooktop, a plancha (griddle), a modern oven like a water-vapor one.... what other tools would you recommend for the kind of dishes and size of kitchen I'm talking about.

Cheers