Bryan McClaranInterview
Chef de cuisine (Uptown Management Group)
Adapted from Bryan McClaran's interview on Uses This, published 5 May 2015. The kit is drawn from their answers and each reason is an excerpt, lightly edited. Shared under CC BY-SA 4.0. Read the full interview ↗
Is this you? Claim this kit →Hardware
Furthest left is a 210mm Masanobu Gyutou, which is my darling.
Next is a 180mm Global Oriental Cook.
Next is a 6inch Messermesiter Meridian Elite Utility Knife.
For bread, I use the good old 8 inch Dexter-Russell Offset Handle.
Last, the item that keeps my knives in working order is the 8" MAC Ceramic Honing Rod.
They're similar to the famous Gray Kunz spoon, of which I own a few, but I prefer the way these are balanced.
The Sveico slotted fish spatula is a life-saving tool that gets used for more things than I can possibly list.
The Ateco Ultra #1305 mini spatula is one of the handiest tools that a cook/chef could have.
Original Swiss Peeler+ 1 other
I buy the Kuhn Rikon Swiss peelers five at a time, because they always disappear.
So, I got a Specialized Crux frameset, and built it up with a Thomson stem (not pictured), Fizik saddle, Crank Brothers pedals, SRAM shifters, Avid brakes, some wheels I built, and a rotating cast of tires from Clement and Challenge (tubulars for racing) and Schwalbe (clinchers for commuting and such).
Productivity
Microsoft Office is used across the board.
Storage
It's also got Office and Dropbox, so I have work wherever I go.
Other
With cycling, the only software I really use is Strava.
That said, my team is going to start using TrainingPeaks.