Get used to wearing an apron as it will not only protect you from getting dirty but will also protect your body from splashes or even flames I recommend a bib apron CHEF’S KNIFE This is the most important tool a hot food chef can have, and it’s important for the pastry chef too You need one with a long blade —10 inches is ideal—for cutting pieces of puff pastry, chopping nuts, cutting up fruit, etc Use a heavy-gauge stainless steel knife with a good grip and keep it sharp by regularly sharpening it with a knife sharpener and honing it with a steel Source: www.backmann24.com, www.chefrubber.com PIZZA PADDLE We use pizza paddles for sliding breads and pizzas onto baking stones in a hot oven and for taking them out Source: www.amazon.com OVEN MITTS I prefer cloth mitts to silicone as they are less slippery PLASTIC CONTAINERS, SUCH AS 1-QUART YOGURT CONTAINERS Useful for storage OPTIONAL NONESSENTIALS ELECTRIC KNIFE I use one rarely, but when it comes to cutting a Napoléon or slicing cooked meat finely, nothing comes close They should not cost a lot and there are plenty of models available online Some are cordless, other are not Source: www.amazon.com COMMERCIAL CHILLER AND BLAST FREEZER FOR ... Napoléon or slicing cooked meat finely, nothing comes close They should not cost a lot and there are plenty of models available online Some are cordless, other are not Source: www.amazon.com COMMERCIAL CHILLER... onto baking stones in a hot oven and for taking them out Source: www.amazon.com OVEN MITTS I prefer cloth mitts to silicone as they are less slippery PLASTIC CONTAINERS, SUCH AS 1-QUART YOGURT CONTAINERS Useful for storage...need one with a long blade —10 inches is ideal—for cutting pieces of puff pastry, chopping nuts, cutting up fruit, etc Use a heavy-gauge stainless steel knife with a good grip and