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Wondering if you have a brand of stainless mixing bowls you could recommend. Light, well made and stacking set of 3?

Open Office Hours

Barton Seaver - Open Office Hours

Recorded

This event was on August 2, 2022

Join Chef Barton Seaver in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Barton is ready to answer them all.

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Question

Larry Shearer

Wondering if you have a brand of stainless mixing bowls you could recommend. Light, well made and stacking set of 3?

Answer

Yeah, Larry, actually I huh just bought a new set of bowls the other day because we were doing filming some new content for Rouxbe for the pro course and they are the wicked whisk whisco brand wyh, I'm sorry w h y s k o wisco and they were nesting stacking bulls and they are very light they seem well made and I've owned them for just several weeks now, so, you know, I haven't put them through the ringer yet, but honestly, What am I going to do to a bowl? That's gonna break it they seem well made they were they were cheap. They look good and that's well. There you go. That's my recommendation. There are probably a thousand others out there that I would equally accept so I'm not sure you can really go wrong with this. So yeah, there you go there cheers.

Links

https://www.amazon.com/gp/product/B07KNTT2HN

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.