A proper serving spoon. I have two particular ones that I picked up in Minneapolis that I covet like non other. My station is not set up until I have them in my misen place.
Pretending that I lead a normal healthy work schedule, and always trying to incorporate more rosé and oysters with it.
I don't like pomp and circumstance, so a casual atmosphere where everyone is there to enjoy good food and friends is the key to success for any dinner party, some booze helps too!
Working in a kitchen is difficult, not everyone can do it, it's hard on your personal life and most demanding of yourself. If you aren't your toughest critic then someone else will rip you to shreds. But there are those few moments where you are able to stand back and say, 'damn! That's perfect, don't touch it, don't change it!' It's those moments that I live for.
My menus change constantly, as do my ingredients, so it's hard to pick one dish but cassoulet would be on the list.
My first time going to Charlie Trotters in Chicago. The thought and respect that went into the food was amazing. I was still green in the kitchen and had no right to be eating there yet, but I was amazed, to see the potential that food holds. I spent my total rent check on that dinner and it was completely worth it.