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

Read the full list at Culinary Reformation

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