Posted by Kathy Miller on April 20, 1998 at 01:07:49:
In Reply to: Questions about equipment? posted by David on March 11, 1998 at 18:26:58:
: If you have questions about commercial cooking equipment sources or applications, I'll try to help.
Hi:
I am not sure if this is the proper forum, but here goes:
I am an interloper to all these discussions of food preparation.
I am an interior designer/design student researching a project for a class
that I am taking. My assignment is to design a professional kitchen
for a pastry chef and two assistants. I am wondering if you can give me an idea
as to what your personal preferences are in terms of the real basics
in baking equipment. I know this is not a quick and simple question.
I am looking for your most preferred brands and features of equipment
used in preparing french pastries and cakes. For example, do you prefer
a particular brand or configuration of oven and if so, why?
Is this something you can help me with? Or am I really off in left field
with this question?
Thanks for any attempts,
Kathy