Chef Eric’s Recommended Kitchen Essentials:
Cookware, Tools & Books

20 Kitchen Essentiels

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Knives & Cutting

Chef’s Knife – The backbone of every dish. Sharp, balanced, and versatile.

Paring Knife – Precision for small fruits, vegetables, and garnishes.

Serrated Bread Knife – Perfect for cutting crusty baguettes without crushing them.

Boning Knife – Flexible blade for breaking down poultry or trimming meat.

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Surfaces & Prep

Cutting Board – Wooden or heavy plastic, large enough to work comfortably.

Mandoline Slicer – For uniform cuts of vegetables, from fine julienne to perfect dauphinoise potatoes.

Mortar and Pestle – For crushing garlic, herbs, and spices into pastes.

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Pots & Pans

Heavy-bottomed Saucepan – For sauces, reductions, and custards.

Sauté Pan – Wide surface for browning meats and vegetables.

 Stockpot – Essential for soups, stocks, and blanching vegetables.

Cocotte/Dutch Oven – Retains heat beautifully; perfect for searing, braises, and rustic breads.

Roasting Pan – For poultry, roasts, and oven-baked gratins.

Tools for Sauces & Baking

Whisk – For emulsions like vinaigrettes or mayonnaise.

Fine Sieve (Chinois) – To strain stocks and sauces for that professional finish.

Ladle – To serve soups and sauces neatly.

Rolling Pin – For pastry, tarts, and puff dough.

Pastry Brush – Essential for glazing pastries, brushing butter, or egg-wash.

Utensils & Mixing

Mixing Bowls – Stainless steel or glass, various sizes.

Silicone Spatula (heatproof) – Simple, irreplaceable, perfect for stirring without scratching pans.

Tongs– Like an extension of your hand: turning meats, tossing vegetables, or serving pasta.