Questions About Chef Equipment

[Afra]

I hope some chefs are reading this....I have a question about the stores and companies that sell the utensils and chef coats, besides the spices and other equipments that chefs can cook with. Every time I get a cooking catalog or one from a company like Fingerhut, looking at these items makes me want to get them. I am disappointed at this time because I have no job and therefore no money. I have been excited at the prospect of cooking like a chef even before I become one. Should I buy these equipments when I have money or should I wait until I graduate from the culinary school I am going to soon? I was wondering if you are given certain equipment to keep and use in your career while in school and when you graduate. Any suggestions or advice, anyone? Thanks so much in advance!

[Greg]

Johnson&Wales will issue you uniforms, some of your books and a knife kit before you start school.

[Pete]

When I graduated from culinary school, all I had was some books, a cheap knife kit and some uniforms. It took me a number of years to build the kind of knife kit that I wanted. I know the feeling Afra, I still look at these cataloges and wish I could buy this or that. Even though I just got married and got lots of stuff for the kitchen, I still see things I want. And as for my working knife kit, I have about $1000 invested in it and still think it's missing many essential things.

[Marzoli]

What do you have in your knife kit? What do you consider essential? I'm still having fun with my chef knife and a cleaver. I did finally learn how to use the steel--that helped a lot! I'd like to know which knives are considered to be essential and which things are luxury.

[Pete]

These are the things that I consider to be essential to a good knife kit, though it would change depending on the type of environment you work in:

-8"-10" chef knife
-boning knife
-paring knife (at least 1 if not 2)
-serrated slicing knife
-med. sized utility knife
-fish spatula (most restaurants have regular spats but not fish spats)
-oyster knife
-steel (I prefer diamond steels, a little more expensive up worth it)
-I like having my own tongs also

[Nick.Shu]

first comment is: ?

second is that most courses should atleast outline what tools are required from students. If not and at the costs incurred in the american school system, then the institution should provide the tools for your trade.

Personally, i have built up my toolkit from scratch and added additional equipment as required or opportunity arising. You probably will find that most chefs will work off this plan, starting with a basic kit and extending or adding to it. Im on my 3rd toolbox, given that everything just doesnt fit in 1.

But just remember that you will add to it periodically on top of the basics. To start off, that is all you will need. You dont need equipment for menu items that may exceed your skills.