Bay Area folks like David Kinch, James Syhabout and Christopher Kostow are part of the growing legion of chefs who favor tweezers as an increasingly-common kitchen tool. And there's a fun new term to accompany the trend too: "Many credit the French chef Michel Bras, who keeps tweezers in his white jacket, as a pioneer of gastronomic naturalism ... As tweezers proliferate they could become as much a symbol as a tool: the foam siphon, squeeze bottle or ring mold for this generation." [NYT]
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