PASTRY KITCHEN TOUR

Summary

In this video, Mia takes viewers on a tour of her professional pastry kitchen, showcasing key equipment and the layout that supports her daily tasks. From the rational oven and ice cream machine to the KitchenAid for prep work, she highlights the organization of tools and storage that streamline the cooking process. Mia explains how the kitchen is optimized for efficiency, with designated areas for prep, service, and storage. The video provides a behind-the-scenes look at a pastry chef’s workspace, offering insight into the tools and organization required to run a busy kitchen.

Takeaways

• 😀 The kitchen tour is hosted by Mia, who walks viewers through the layout of her professional pastry kitchen.
• 😀 The rational oven is essential for baking all the items served at the restaurant.
• 😀 Tools are stored above the rational oven, making them easily accessible yet out of the way for efficient space use.
• 😀 There are two racks below the oven: one for storage and the other for cooling baked goods.
• 😀 The kitchen features an ice cream machine, an induction burner, a freezer, and a cubby for cleaning supplies.
• 😀 The counter is equipped with Bain Maries for hot water baths and prep tools.
• 😀 The prep area includes a KitchenAid mixer for whipping and preparing various dishes.
• 😀 The sink area holds storage for plates, sul rakins for service, and essential tools, with a ticket printer for managing service orders.
• 😀 Above the sink are binders with recipes and dry ingredients for easy access during prep and service.
• 😀 The pass area is where Mia sets up for service, preps dishes, and sends them out to guests.
• 😀 The kitchen also features freezers, a reach-in fridge for service items, and additional cabinets for dry ingredients and books.
• 😀 Despite being a small kitchen, it is well-organized, efficient, and designed to handle professional pastry work.

Q & A

What type of oven is used in the kitchen?

The kitchen uses a Rational oven, which is used for baking everything that gets served in the restaurant.

Why are the kitchen tools stored above the oven?

The tools are stored above the oven to keep them easily accessible while saving space and ensuring they stay out of the way.

What purpose does the space below the Rational oven serve?

The space below the oven has two racks: one for storage and the other for cooling items that come out of the oven.

What equipment is located next to the Rational oven?

Next to the Rational oven, there's an ice cream machine and an induction burner. Below them, there's a freezer and a cubby for cleaning supplies.

Where is most of the prep work done in the kitchen?

Most of the prep work is done in the corner of the kitchen that has a KitchenAid mixer and an induction burner.

What is stored above the kitchen sink?

Above the sink, there is storage for plates, sul rakins (for service), some tools, and the ticket printer for service.

What additional storage is available in the kitchen?

There are additional storage areas for dry ingredients, books, and prep items, including a clipboard for the prep list and black shelves for prepped items and service tools.

What is the purpose of the 'pass' area in the kitchen?

The 'pass' is where most of the work is done, such as setting up for service, prepping, and plating food to go out to guests.

What is stored in the two drawer freezers and the reach-in fridge?

The top drawer of the freezers holds glosses and sorbets, while the reach-in fridge stores items needed for service, keeping them close at hand.

What is located across from the pass in the kitchen?

Across from the pass is a cabinet that contains more dry ingredients, books, binders, and some miscellaneous items that don't have a designated place.