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culinary tools

post #1 of 7
Thread Starter 

As an amateur chef and soon a culinary student I would just like to know what kind of tools cutlery and otherwise that I should buy for culinary school. thank you for the help

post #2 of 7
I would save this question for your instructors.
Most schools include the basic tools (along with uniforms) in the tuition amt.
Doubt that you will receiv top of the line brands but don't rush off and replace everything until you know a bit more about what will work for you
post #3 of 7

@Jacob Brown You will get a basic set of tools but you will quickly outfit it once you get into school. After the cooking classes started at school I remember most of us exchanging our knife rolls for tool boxes lined with styrofoam. Some of the tools I remember are:

 

  • Wooden spoon
  • high heat spatula
  • whisk
  • extra pairing knife
  • peeler
  • zester

 

Often the kitchens had these but you were competing with 30 other students for what the kitchen had so you were better off having what you needed for your mis-en place rather than hoping you had what you would need.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 7
My SIL started his labs right away and mentioned exactly what Nicko brought to the table.
He is making his list and wanted me to help him choose good basics like what Nicko mentioned.

These are tools that will need to be replaced at the first sign of wear (if they don't grow legs and walk off first lol) like your bamboos and woodens) and some items best left for stainless steel (really sturdy different length tongs and different types of wisks with at least SOME silicone on the handles for heat insulation) that will wear out/get lost /borrowed and pitched into the dish pit never to be seen again lol.

With a bit of education and experience this will become second nature.
Find a good discount supply store and try to frequent the one that has pretty good prices...... get to know the owners.
Mine is in the Asian part of town .... good stuff.
I learned more about skimmer spiders in one 15 min lecture than I learned in my entire career.

Next time you are picking up groceries pay attention to those little displays that hang off shelfs in front of the canned and boxed food as well as the little kitchen gadget section.
The bamboo skewers (from hangers) are something you will always need and can often be picked up for 100 for a buck and cheesecloth and the indispensable egg slicer can all be replaced for a pretty good price if you just look.

mimi
post #5 of 7

I'm also going to be attending culinary school soon. I feel your urge to go out and buy your stuff now. The school should give you a knife set though. I think the better question either of us could ask while we're waiting on class is, What can I do to prepare myself for the first semester? What can I get for my home kitchen to help get me used to professional tools?

 

Also, I saw different sized tongs in this thread. Anyone got a brand suggestion/online store for purchasing online.

post #6 of 7
FlipFlop and Nicko have given you good points, but My bag includes a few extra things. First off, I have a coffee cup. ($3) Need I explain? Next I have a quick knife sharpener. ($11) Knives get borrowed, dropped, banged and such. It's not a big thing, just a sharpener. A fingernail brush is a good thing to have. ($1) Also, get to a drug-type store and get a bag of finger-cots. ($2) They are little latex jobbies that you roll on/over your fingers when they get nicked up. Last ... get an extra bunch of cheap thick white sport socs. ($6) Treat your feet properly.

post #7 of 7


Start the actual school first and find out what they include in your tools then start from there.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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