Whether you're a culinary novice or a master chef, the rules and tools of the kitchen are the same for everybody. There are hundreds of different appliances and utensils you can use to create a meal, but you have to know how to use them properly. This program is essential viewing for anyone with an interest in working in a commercial kitchen. Chef Hemi Reidy takes us inside the restaurant kitchen where he weaves his magic for the daily dining pleasure of customers, and presents a lively and comprehensive look at using all sorts of tools, utensils and equipment in the kitchen. He takes us through areas including general kitchen safety and a range of OH&S areas; measuring and weighing, cutting, peeling, grating and crushing; mixing, whisking and processing; cooking equipment; and ergonomics and new technology.