Tonight is week 2 of my formal cooking education (I shared more about the class I’m taking last week).
Heading into class this evening I’m feeling excited as well as a little nervous. I’m excited to learn and am thrilled to be cooking in a formal environment. Any healthy nervousness comes from a combination of entering my first formal cooking education as well as a funny hesitation about wearing kitchen whites. Tonight will be my first time ever actually wearing whites in a kitchen. I’ve always viewed them as the uniform of the professional cook; many who I look up to wear them with fierce pride and I feel a little out-of-place putting them on.
When we signed up for the class I knew that I’d need a few extra supplies. Once I viewed the list of things that were needed I decided to buy a small toolbox and buy extra supplies so that I wouldn’t have to pack/ unpack each week and will minimize my chance of forgetting something behind. The only exception will be by kitchen knives as I don’t want to invest in multiple sets due to pure cost.
The portable kit will be useful far beyond class – it’s an easy thing to grab when heading out the door to cook with friends, heading to my parents for our large preserving days or even for teaching sessions. There’s nothing fancy in it though I’ve tried to stick to mostly metal and wood equipment.
For now, the contents of my kit includes:
- 2 wooden spoons
- a metal spoon
- rubber spatula (I’ve never had one before!)
- a set of tongs (which I resist using after hearing Thomas Keller claim they were ‘the wrong tool for every job’)
- a vegetable peeler
- a medium-sized ladle
- a medium brush
- 2 dessert spoons
- measuring cups
- measuring spoons
- 5 towels
- an apron
- a sharpening stone
I also have a knife roll which contains:
- 4 pairing knives
- boning knife
- a 10 inch santoko (Chef’s) knife
- 12 inch serrated (aka ‘bread’) knife
I’m tempted to add a whisk as well.
What would you carry as your kitchen essentials?