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For Michelle Scholtes, the secret to putting together a gourmet office lunch is the cooking toolkit she keeps at work. Ms. Scholtes, who is 30 years old, relies on mini salad tongs, a small cutting board, a paring knife, salt and pepper shakers, a miniature chef’s knife and two titanium sporks. She uses them in the kitchen of the non-profit in Washington where she works. Her favorite utensil is a silicone spatula with which she caramelizes onions and grills peaches for a savory goat cheese salad, she says.
Cubicle dwellers…