The latest must-have device for chefs – medical tweezers

The New York Times reports in almost 1,000 breathless words this morning that the most recent cross-disciplinary tool in a chef’s batterie de cuisine comes from the operating room: medical tweezers. In some of the country’s most ambitious restaurants, a pair of them allows a chef to put the final, seemingly impossible touches on a dish.

Grant Achatz, the chef at Alinea, in Chicago, said his restaurant bought 100 of them. “Now we give them to our cooks when they start, Most slip them into the pocket of their chef’s coat. They’re always there. They’re always used.”

How about thermometers for those chefs along with the tiny tweezers?

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time