The best addition to your commercial kitchen is one that can take on multiple jobs. Greg Biggers (above right), executive chef and co-owner of Fort Louise in Nashville, loves the versatility of his Thermomix.
“It’s basically a blender on steroids,” Biggers said. “It allows you to make things like purées and sauces all in one step instead of having to weigh things out on a scale, cook in a pot, strain, then put through into a blender to purée.”
Sujan Sarkar (below right), executive chef of Baar Baar in New York City, meanwhile, uses his Thermomix to make “smooth and silky purees,” to emulsify hot sauces and gravy, and to make finely ground chopped meat for Indian meatballs, or gustaba.
“I can use it for anything and everything,” he said.