During 2009 I spent many hours in numerous kitchens in Brisbane, studying the behaviour of the workers in a commercial kitchen space. From this observational study, a particular focus was created on how chefs interact with their tools during the process of cooking.

In a typical restaurant kitchen chefs' use kitchen tongs for most of their cooking practices. Conventional kitchen tongs appeared inadequate for the jobs that the chefs required them to perform.

A hand tool specifically developed for chef's cooking requirements became my design challenge. My solution was a product range I called Chef Hands. Chef Hands is specifically designed as a professional tool for handling food. Chef Hands includes three products that cater for a diverse range of cuisines. They are similar to conventional tongs but ergonomically designed to suit the hand and cooking process. They were developed in the kitchen with a top Brisbane chef to suit a range of different cooking tasks and actions.