|My wife and I have differing opinions on what type of cookware to use. I like the cast iron stuff, but she loves stainless steel so we have a little of both. We also have cutting boards and some really nice knives that we bought at Mission.|
|I love to entertain and have little get-togethers at my house so I'm constantly getting new decorative items. I bought some pretty tongs, a huge molcajete for serving dips and such, and some nice serving trays that I think are very reasonably priced.|
|I bought all of the basic stuff for my house. Mostly just cups, plates, and silverware. What's nice is that you don't have to buy the plates and cups in huge quantities if you don't want to. Most of them are sold by the dozen.|
|I would say that my favorite thing we have are our spatulas, especially the set that you can buy. I also really like those metal cake pans with the plastic covers. I do a lot of baking so I like pretty much anything by Nordic Ware.|
|I bar-b-q all the time so I made sure to get lots of stuff that I can use with my commercial smoker. I've got this cool 3-piecegrill utensil set and some BBQ mops that I got at Mission. I'm even trying to talk some of the guys into forming a competitive grill team.|
|I've got tons of our pots and pans, mostly stainless steel. At Mission, we really have a lot of variety and we keep everything I need in stock. I love to cook so I bought a lot of different cookware at our store in San Antonio.|
|My favorite items are just our everyday kitchen necessities. Over the years I've bought graters, measuring cups, colanders, and other random kitchen gadgets. My splurge item was a really nice blender.|
|When I cook, I like to cook with good stuff. I have pretty much everything made by OXO that we sell. Their peelers and choppers are very ergonomic and easy to use. I also have some plastic tumblers to keep at the house because they are really inexpensive and more convenient than glasses.|
|I think the item that I use the most from Mission is my 12" cast iron skillet that I bought awhile back. I use that thing all the time and it's easy to clean. I have also collected other random pots and pans for day-to-day use from our store.|
Monthly Archives: April 2010
At Mission Restaurant Supply, we're always proud of the job we do and the products we sell. Not only do we believe in the companies we represent and what they can do for restaurants across the country, we also love to use all of our products in our own homes. Here's a glimpse at some of the amazing people that work for you day to day and the products they can't live without.
At Mission Restaurant Supply we have a lot of love for our customers. Every individual in our company is dedicated to our community and to each other. That's why we decided that we wanted to feature chefs around the country that we have had the honor of getting to know on a personal level and that we believe have truly influenced the foodservice industry in a very positive way. These individuals are pioneers in the kitchen and beyond. They are not only determined to deliver an incredible experience, but also dedicated to the well being of their guests and staff.
We thought it would only be appropriate to feature Chef Boatman and his team at Silo Elevated Cuisine for our very first Chef Feature. Never have we found a more humble man or group of 'culinarians' (they refuse to use the terms "executive chef" and "cooks" in their kitchen). Their 'culinarians' are dedicated to making dishes that are delicious and breathtaking all while working closely together and learning from one another. "I believe my values and work ethic have influenced my staff well," says Boatman, "I do not ask them to do anything that I am not doing or will not do with them." Chef Boatman said that his favorite part of the job is the creative aspect and his unlimited ability to influence his staff. "We lead trends, not follow them." That statement couldn't be more accurate. Silo Elevated Cuisine's menu has a wide variety of options, from duck spring rolls and Black Angus beef lettuce wraps to Chilean sea bass and chicken fried oysters over pasta. They never cease to amaze.
Boatman believes that a chef has to remember how they got to where they are and how they are going to anticipate the needs and tastes of their guests. To him, the best way to do that by changing products frequently to make sure that everything is high quality. "Our goal is a true dining experience," he says, "In today's world everyone goes out to eat, but an 'experience' is being able to have a great meal, great service, and great entertainment all in one place. We back this up with staff and the best quality product."
Not only are Chef Boatman and his crew focused on excellence in the work place, they are also devoted to their community. The team at Silo helps raise money for the SA YES Foundation, which provides school supplies and scholarships to low income students in the San Antonio and South Texas areas. They also take part in other educational programs that benefit culinary students. When asked what he would suggest to other restaurant chefs and managers, Chef Boatman replied, "Today we have taken a few steps back in time. Right now we are having to be more productive than we ever have with these economic times. Hire the right people and move on the ones that do not fit your values. It is better to have a quality team than a team on quantity." If you would like to visit Silo Elevated Cuisine or learn more about the venue, please visit their site at: http://www.siloelevatedcuisine.com/
Thank you to Chef Boatman and his amazing team for their time and efforts. If you know of a chef that you would like to see featured, please contact us at: firstname.lastname@example.org (210) 354-0690 ext. 243