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CORRECT SET UP OF YOUR CHOPPING BOARD

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CORRECT SET UP OF YOUR CHOPPING BOARD

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For years I did the common thing of wetting a tea towel and placing it under my chopping board in order to secure it to the bench, with my wife often complaining about the use of her nice tea towels.

Naturally, there were quite a few stains, that could not be removed anymore and stayed in the towels even after washing.

Recently however, a French chef colleague of mine, asked me, where he could buy sealing gadgets for preserving jars. To my question why he would use the gaskets only rather than the glass as well, he simply lifted his chopping board and revealed that he uses them to keep his board from sliding.

Having since used them, I have to confess they are so easy to use, work at least as well as a moist tea towel and for cleaning – I just place them into the dish washer.

  1. Set up 3 to 4 rubber sealing gaskets in all corners of where you are planing to set-up your chopping board. Place your chopping board on top and you are set to go.
  2. There is nothing easier than the cleanup after the use of the chopping board as well. These rubber sealing gaskets are dishwasher safe and cleaning is so easy.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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