I’m graduating next month and want a setup that reads professional on a bench test. Beyond my 210mm gyuto and a dependable honing rod, what do chefs expect to see when you unroll your kit during a stage or interview — and is it worth highlighting those tools on a résumé, or does that feel try-hard?
Pack a 150mm petty, offset serrated, microplane, fish tweezers, peeler, small offset spat, Sharpie/tape, and a fast thermometer — ‘clean, sharp, and quiet’ reads pro… On the résumé, list skills not gear; at most a line that you maintain a service-ready kit — what station are you aiming for?
One thing that always lands well is a compact Benriner mandoline and a cut glove — being able to bang out perfect brunoise without borrowing house gear reads pro. Backing @janet_wilson92 on the thermometer. On the résumé, skip the inventory and use a single line like “maintains a clean, service-ready kit”; if you’re leaning garde manger, I’d also toss in shears, while hot line folks often appreciate a suji for proteins.
I’ve had sous chefs clock this: a dedicated tasting spoon on a lanyard that you use every time and keep spotless. On the resume, don’t itemize; a simple “keeps a well-maintained personal kit” comes off better.