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News ..............................................6 Ad Index .......................................22 www.kitchenwarenews.com BY MICAH CHEEK As Austin, Texas' culinary scene grows, both restaurant industry professionals and avid home cooks in the city are making their way to Métier Cook's Supply for supplies and guidance f rom industry veterans. The store is owned by Jessica Maher and Todd D uplechan, who, in addition to stocking shelves and sharpening knives, run the restaurant, Lenoir, next door. "My husband and I have been in the restaurant industr y for Supplying Cooks in a Culinary Hub Continued on PAGE 12 6Continued on PAGE 6 Continued on PAGE 10 Continued on PAGE 16 several decades. When we opened the restaurant we had this side project; we had been brainstorming some holes in what Austin had to offer," says Maher. "A couple years later, a building adjacent to the restaurant was open. We opened the restaurant in 2012, and we opened the store in 2014." They repurposed the property, a 1940s- era home, and divided up the rooms by types of stock. "We use probably half the actual building for store space; we have about 700 square feet just devoted to inventory," says Maher. "One half is tools and knives, the other half is cookware. The middle room is where we have all the books and magazine publications, new and vintage." One of the needs Maher was filling was Austin's lack of professional-quality knives. "Our top seller is knives, by far. People come in looking for knives want someone with experience finding the right knife for them," says Maher. Tools and knife apparel BY MICAH CHEEK Baking the holiday season means more than just cookies. Chef Katherine See, Corporate Executive Chef for Au Bon Pain, notes that while the classic muffins, danishes and pound cakes remain popular, consumers are starting to look for something different in their pastries. " There's two trends we're seeing right now, which are handheld and shareable pastries," says See. "[Consumers] don't want the whole thing for themselves. You might have something that 's three ounces, but you can pull it apart into Chef Harvey Rosen Dies at 80 half-ounce pieces." The trend towards shareable pastries has to do with portion control. "You're seeing portion sizes decreased. They still want their muffin; they just want it smaller," says See. "People are also smarter about their calories. I think people will eat a pastry that has butter in it rather than sacrificing it for something that has margarine in it." See has found that international flavors are making their way into on-the-go baked goods. "We look to Europe and other international areas, like France and Belgium. You're going to see more of that collision of international flavors. That combination of sweet and savory, like apple and bacon, those are good examples of those flavor profiles. You can do savor y croissants, ham and gruyere. I've been working on a smoked sausage with peach and fontina, more handheld, and more savory," says See. "Also, we'll take samosa filling and we' ll put it into a croissant dough. You get that hybrid idea. But then you get this idea of the filling, here's the potato and curry and pea filling, it 's a great experience. So we're looking at some of that, that we BY MICAH CHEEK A good knife is widely regarded as the most important part of any kitchen. Educating customers on the techniques that keep a knife in working order can help new knife owners avoid costly repairs and premature wear. According to Bob Tate, former student of cutlery legend Bob Kramer and current owner of Seattle Knife Sharpening, a number of factors contribute to wear on the blade and how often it needs to be sharpened. "When you ask what people aren't doing right — they're not honing, they're not using a good cutting board, they 're using bad technique, [and] they're chopping through food that's much too hard for the knife," says Tate. The first factor is what the cook is cutting regularly. "If you're using your knife to cut parsnips and cantaloupes and things like that, your knives are going to last longer than if you're cutting kabocha squash, for instance," says Tate. "What I tell people is if you eat a lot of winter squash, use one large knife for it, and I can put a stronger edge on it with a stronger bevel at the edge." Cutting boards come in different levels of hardness, and some can have adverse effects on the blade. Tate recommends a quality maple Boos board or a good plastic board that 's made of soft plastic, not a hard acrylic. "There are companies that make extremely hard cutting boards that I don't recommend," he said. "A cutting board made out of countertop material is not the kind of cutting board you want." Different chopping and slicing movements can cause a surprising amount of wear on a knife. "If you've got a good rocking motion GENERAL NEWS n Antibacterial Soap 6 SMALL ELECTRICS n Mills and Grinders 15 THE PANTRY n Cocktail Mixers 18 BAKEWARE n Frieling 13 THE KNIFE RACK n Kyocera 16 BUYER'S GUIDE n Pacific Merchants 20 TRADESHOW CALENDAR n Upcoming Shows 22 THE PANTRY: WINE COUNTRY KITCHENS SEE PAGE 18 GADGET OF THE MONTH: FRANMARA CORKSCREW SEE PAGE 21 SMALL ELECTRICS: TRUDEAU GRAVITI PEPPER MILL SEE PAGE 15 H o u s e w a r e s R e v i e w KITCHENWARE NEWS The Care and Feeding of Kitchen Knives Changing Tastes on the Rise Chef Harvey Rosen, one of the leading authorities on food presentation, and Founder and Executive Chef of International Culinar y Consultants, passed away on September 3, 2016 at the age of 80. For decades, Rosen brought the world of garnishing to professionals and home chefs alike with his books, garnishing kits and how-to videos. "HIC has truly lost a member of its family," said John Mulligan, CFO of HIC, Harold Import Co., who first met Rosen at the New York Hotel & Restaurant Show. "He drew such a crowd with his culinary skill, charm, and humor, that you couldn't get through the aisles. I just had to meet him." Since 1988, trade show attendees have been seeing Rosen at the HIC, Harold Import booth as he demonstrated how to to carve beautiful and ornate decorations out of f ruits and vegetables. "It truly has been a successful business collaboration and f riendship," said Mulligan. "His charm, humor and knowledge are what made him loved by so many." "Chef Harvey was such a great part of our industry and played a VOLUME 22, NUMBER 10 OCTOBER 2016 n $7.00

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