Wok Station Of This Work At Home Dad

I’m not one to jump on the bandwagon, but lately, lots of people have been posting pics of their work stations. There’s Darren Rowse (Problogger), local blogging bigwig LiewCF’s workstation and the emaculate and tidy workstation of full-time eBay seller Jenny How.

So over the weekend, I tidied up a bit and took a couple of shots of my wok station. View my wok station after the jump…

What? Oh you thought I made a typo and you wanted to see my WORK station. No can do. My website and blogging workstation is in a perpetual messssss . Right now, there’s even a barbie doll on it and a couple of chinese paper lanterns. And if you look under the monitor, there’s a few lollipop wrappers (courtesy of my ever messy seven year old).

Sooooo… I thought…. what better pics to show you than a WOK station of a full-time home based catering business Dad! And and like everyone else who gave their equipment specs, I’d like to give you mine :

• One 25 inch wok (big enough to cook for 50 customers)
• One 23 inch wok (because we couldn’t find another 25 incher)
• One regular 16 inch work (to fry eggs when I get peckish)
• 3 non-stick saucepans (for everything else)
• 1 mini non-stick saucepan
• 2 big burner stoves (one is not in pic)
• 1 regular family stove
• 2 family sized 3-door refridgerators
• 1 four-foot meat freezer
• 2 deep fryers and a stainless steel deep fry prep table
• 1 four-foot stainless steel prep table
• 2 seven-foot high stainless steel racks for stuff
• 1 Customized Stove Rack made by our family…
• and lots and lots of appliances and utensils!

Funny… when you put everything in writing, it seems like such a long list. I suppose we’ve accumulated lots of equipment over these last 4 years. We always put aside a portion of our profits for equipment maintenance and upgrade. Good equipment reeeeeally makes food preparation easier and faster.

So thanks for taking a peek into part of my kitchen, where I spend up to a quarter of my day. It’s also the place where I get to do the BESTEST job in the whole entire world - tasting (testing) the food. Hey… it’s a tough job but someone’s got to do it right?

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