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.
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
Get Renee’s book!
[mp_product product_id=”401″ title=”1″ content=”excerpt” image=”single” meta=”1″]