At culinary school, one of the first assignments for each student was to prepare a list of necessary (or at least very helpful!) and auxiliary kitchen equipment.

Often, just purchasing a couple more versatile tools, and discarding piles of single-use electronic tools, can make great strides toward a clutter-free, well-equipped kitchen. An upcoming post will share about knives and cutting boards specifically–the most important tools a cook can have. It’s worth getting good, comfortable, quality products since you will use them often.

Tools

My list of kitchen equipment includes necessary and auxilary tools for the following workspaces:

  • Preparation Area
  • Baking Area
  • Stovetop Cooking Area
  • Serving Area
  • Cleaning Area
  • Waste Area

Read the full list at Culinary Reformation

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