What one gift would you give to a chef?

Depends entirely on the chef in question and their position within the kitchen.

Is this a theoretical question or are you actually looking for gift inspiration?
 
The one prized possession I have which was given to me by a chef is a Gray Kunz saucing spoon. It's utter perfection in every way and I honestly don't know how I'd replace it should I misplace the thing.

Something like that would be an ideal gift for a chef - they'll probably not have anything like it and they'll use it every single day. The downside is you'll never find one this side of the Atlantic - there's a shop in New York that sells them and I've never seen them anywhere else.

Can you elaborate a little about the position your chef occupies in the kitchen?
 
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Okay, so you've got two choices - something they'll use at work or something they'll use at home.

Work is a tricky one, but I think it's safe to say your chef works on a savoury section as pastry chefs tend to let it be known exactly what they do as they are pretty proud of it.

So, it needs to be something simple, relatively unobtrusive and nothing that is likely to get pinched by a fellow cook. I'd suggest a saucing/tasting spoon fits the brief - a nice antique piece might fit the bill, otherwise there's some really nice modern offerings out there. They can keep it in their whites and it'll soon become an indispensable part of their kit.

But if something along those lines doesn't take your fancy, buying something for home is pretty easy - the hardest part is working out what to buy. You could get them a book, some exotic ingredients, a kitchen gadget, some nice crockery, some food-related artwork, etc.

Do you have a budget in mind and is there an overall effect you hope to achieve from this gift? Is it to impress them, to thank them or something else?
 
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The latest edition of Larousse Gastronomique. Most chefs have loved it, along with a cookbook by their favourite chef. Failing that, they all seem to want "A bloody day off"!!

Alternatively, cook dinner for them. It doesn't have to be great, but so few people are afraid to cook for professional chefs that it's often quite a treat!
 
ttaskmaster said:
The latest edition of Larousse Gastronomique.
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I don't see the appeal of LG - it's useless as a recipe book, too boring for a reading book and doesn't have enough interesting photography to be a coffee table book.

Must be me as people get a real froth on when talking about it.

I'd go for Kitchen Confidential, Physiology of Taste and Food for Thought: Thought for Food as solid, readable books for chefs - if that's what is required.

ttaskmaster said:
Alternatively, cook dinner for them. It doesn't have to be great, but so few people are afraid to cook for professional chefs that it's often quite a treat!
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That's a very good shout, but a daunting task nonetheless.
 
probably nothing to do with food or being a chef. "Oh great, another "oh he's a chef, let's think about something foody" present"

Go to a Japanese karaoke booth or something, but nothing to do with food or cooking
 
ttaskmaster said:
Alternatively, cook dinner for them. It doesn't have to be great, but so few people are afraid to cook for professional chefs that it's often quite a treat!
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I've done that twice but didn't make the mistake of trying to do something that they may cook. It's not often you get pulled pork, slow cooked loin and breast ribs, and homemade BBQ sauce in a Michelin starred restaurant. It may not be at that level, but it tastes damn good!

That saucing spoon also looks pretty good.
 
Chicken #16 said:
probably nothing to do with food or being a chef. "Oh great, another "oh he's a chef, let's think about something foody" present"

Go to a Japanese karaoke booth or something, but nothing to do with food or cooking
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It's not as simple as that. I was just after a gift that many pro chefs might appreciate. There are plenty of things I can think of for techy people which has the same issue.
 
glitch said:
I don't see the appeal of LG - it's useless as a recipe book, too boring for a reading book and doesn't have enough interesting photography to be a coffee table book.
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It's more of an an encyclopaedia, I think. It's just considered essential reading by most of the Classic French/Michelin Star type chefs I spoke to.

glitch said:
That's a very good shout, but a daunting task nonetheless.
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Just cook something you know you can pull off. As mentioned, something as simple as bangers & mash can be fantastic - It's more about the gesture than how well you can cook against a professional and they won't expect a Michel Roux Signature Special from you. I can't cook much for *bleep* and my results are inconsistent at best, but I still give it a go when my cheffy friends come round.
 
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