Behind the Knife - tools, food, and the secret lives of chefs

Chef Profile: Hans Gruber

The Chef Hans Gruber, Executive Chef at Hotel Velas Vallarta in Puerto Vallarta, Mexico.

The Toolbox None

The Tools At first, Chef Gruber told me he had only one tool in his arsenal, an eight-inch Nutrioli knife that he estimated was about ten years old. “It’s a medium-sized knife that I use to cut boxes and check the meat,” he reported.

Then he got rolling. “Maybe also a thermometer and a sharp pencil,” he added. “Oh, and two pens, one black and one red to order and sign off on requisition sheets: black to accept, red to reject. And a double espresso. And a pack of Marlboros.”

A few of Chef Gruber's tools

First Tool A complete set of Zwilling knives that he acquired for his first apprenticeship. “After 36 years, it’s still complete. I keep it with my first chef’s jacket under lock and key. I take them out for special occasions when I cook at home.”

Worst Catfight He’s WItnessed Over Tools When your kitchen staff is fighting over knives and peelers, it ain’t pretty. “In Europe, every chef and apprentice has his own tools, at least one knife and peeler marked with your name. Once, someone borrowed somebody else’s peeler without asking, and then didn’t return it.” He paused. “That fight was heavy.”

The Tool That Got Away “I bought a set of ivory fruit and ice carving chisels from Thailand over 20 years ago. Not only can you not get them anymore, but it’s illegal to bring them into the country. All fruits have acid, and even stainless steel makes it taste bitter and slightly metallic. Ivory has no taste.”

Most Unusual Tool A power drill and sander to make ice stands and displays. “When you’re catering in a remote location like St. Lucia or the Dominican Republic, you have to get creative. You’re not only a chef,” he said. He’s found some of his best tools in the onsite building maintenance shops at resorts where he’s worked. “Everyone assumes when you’re working in some famous hotel that you have everything you need and at your beck and call. But behind the scenes is a real eye opener. Sometimes the timeframe is wrong or something doesn’t arrive, and you still have to produce.”

His Holy Grail Tool A brand-new kitchen.