This is Chef’s Staples, where professional chefs dish on the gear they couldn’t cook without. This week: Chef Mike DeCamp of P.S. Steak in Minneapolis, MN.
After runs cooking in and managing Italian and French restaurants in Chicago, Chef Mike DeCamp returned to his native Minnesota to cook beef and wild game. As kitchen head at Minneapolis’s P.S. Steak, DeCamp aims to modernize the steakhouse without losing classic steakhouse charm (house-aged meats, long wine list and cavernous booths all included). But back in the kitchen, DeCamp is pragmatic. From a $12 Amazon buy to a surprisingly useful Japanese grill, these are the things Chef Mike DeCamp couldn’t live without.
Matfer Bourgeat Nylon Dough Scraper
“This little baby helps me keep my cutting board free of debris. It also helps me transfer anything that I’ve minced up, especially smaller garnishes. Another use is to cut pasta and bread dough into smaller, easier to manager portions. Overall, it’s just very handy.”
Frost River Utensil Roll
“I tend to do a lot of cooking outside of my restaurants. That means that I need to bring the tools that I need to cook with me. This is what I use to transport a few of the things that are the most precious to me. It’s practical but also really durable and I like that it’s Minnesota-made.”
ThermoWorks Thermapen MK4
“This piece of equipment is indispensable for me. I use it so much that I actually keep one in my car at all times as I hop between restaurants. When cooking I prefer to be as accurate as possible and this helps me achieve the consistency that I am looking for in everything that I cook.”
Korin Konro Charcoal Grill
“I use this grill more than I ever thought I would when I bought it. It seemed like a splurge but it’s quickly becoming one of my favorites. It holds heat extremely well, it’s small and most importantly it gets hot. I use Japanese white oak charcoal in it so it lasts forever. I will very rarely reload this during the night of cooking.”
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