Yes.... totally agree with this one. Sometimes can feel totally nervous because I have to be the leader, but so far THAT at least, seems to be working. Even the owner (a woman), needs someone who takes the lead. She wanted a restaurant but has NO knowledge of kitchen matters nor how you even set...
Life has surprising ways.
I have been out of it for a year, and then suddenly got hired by a restaurant, first as line cook.
Since they fired their chef few days before opening... there was no chef.
Since the team (foh and boh) both already saw me as a chef, my boss asked me whether I wanted...
have you considered posting this question on a bakers forum like dan lepard's or the fresh loaf forums. there are a lot of pro's out there who are more likely to have experience with setting up a bakery.
especially on dan lepard's. (I used to frequent those two and came across famous names)
please don't buy a set.
buy the knives you need instead……need a cleaver? get a cleaver. need a chefs knife? get a chefs knife.
try to try before you buy. hold the knife , see whether it is balanced, how it feels for you.
do you want light knives or heavy knives? matter of preference.
if you're trying to keep the "integrity of pure peanut butter" why then try to deepfry it.
what about making it in a mousse. or a foam even (I am pretty sure you know how to do this, since you talk about iota and hydrocolloids ;) )
using a prep list is the only way to make sure, that you are able to check everything is in its place before service starts.
that you can serve all the dishes on the menu because you checked off all their components on the list.
don't let anyone tell you that this is ridiculous.
next time a...
so, what is your question/ what kinda help do you need.
I did notice something though.
you say your starter is @ 75% hydration.
yet you describe 350 grams starter coming from 175 flour plus 175 grams water.
this is a 100 % hydration starter in my book :)