As a student, it is important to come to class prepared. Culinary students are budding chefs. They may not know what type of tools they need to hone their craft. Education is important, but without the proper tools it can become difficult to master even the simplest of recipes. As your first day of Culinary School, here are some of the tools you are going to need to succeed in the kitchen.

Chef’s Knife (8-inch)

This knife can handle just about anything. As you learn more, you will find yourself reaching for this knife on an almost daily basis. It can be used for chopping vegetables and meat. Most are made of high-quality, self-sharpening carbon blades. Overtime, it will feel like an extension of your hand.

When you are window shopping for a clever chef’s knife, make certain it is high quality. By going cheap, you are going to end up having to buy more knives. It is better to splurge on a good chef’s knife, then to have a cheap knife fail you when you need it the most. Victorinox and Global brands are good for shopping for kitchen blades.

Paring Knife

If the chef’s knife is your right hand, your paring knife will become your left. It is the second most important tool in a chef’s kitchen. Paring knifes are typically 3 to 4 inches in knife. Its sharp blade is perfect for delicate tasks like peeling shrimp and trimming herms.

When you use a paring knife, grip it like a pencil. This grip is ideal for detailed work. Keep the knife razor sharp. A dull knife is dangerous, and frustrating. Like before, chose a high-quality blade. Clean it daily to prevent rust and maintain hygiene. In fact, clean all your tools after you are done using them.

Sharpening Stone or Whetstone

You will be surprised at how often you will have to sharpen your blades. It is important to get used to the idea that a sharpening stone belongs in the kitchen. Use a honing rod between uses and a sharpening stone as needed. This will keep your blade in tip top condition.

In Culinary school at FEI, you will learn techniques on how to sharpen your knives. That way you will not have to find a blacksmith in the middle of Miami, whenever your blade loses its cutting edge.

Cutting Board

It is tempting to just use any random surface for cutting. This is an amateur’s mistake. For every knife, there must be a cutting board. Both go hand in hand in the kitchen. Cutting boards are a sturdy. They do not slip. This is an important safety and efficiency attribute.

You will need not just one cutting board, but several. A plastic cutting board is essential for raw meats. This prevents cross contamination. A wood or bamboo board is better for vegetables and other produces.

When shopping for boards, find one that is large enough to work with and easy to clean. Plastic boards clean easier. However, wooden boards are gentler with your knives.

Tongs

Tongs are tools that are used to grip items. They usually have two arms joined into one. They have spring mechanism or a pivot. This allows you to open and close them, with just a squeeze of your hand.

The tongs are useful when handling hot items. They have better control than a spatula. They also have a locking mechanism that makes them easy to store. Pick one that is stainless steel. This will give it more durability than if you chose plastic tong.

Sauté Pan (10-inch)

Sauté pans can be used for making a variety of dishes. They can be used to cook searing meats and fancy sauces. The wide work area allows liquids to evaporate quickly. Such thing is necessary for certain cooking methods.

When picking a pan, chose one that is heavy. Make certain that it has an even base. This allows for proper heat distribution. The pan needs a heat-resistant handle. You do not want to burn your hands by accident. The lid needs to handle the flames as well.

Mixing Bowls

If you ever baked a cake, you know just how indispensable mixing bowls are. They are practically used for prepping all ingredients. This includes doughs and batters. A set of different sizes gives you a lot of versatility in the kitchen.

When picking a mixing bowl, chose a stainless steal one. They are easier to clean and they don’t absorb odors. They are a favorite of top culinary professionals.

Thermometer (Instant-Read)

In the kitchen, getting the proper temperature is a must. Precision is key when it comes to cooking meats and baked goods. A digital one is fast and accurate. They can make all the difference when baking a cake or frying a turkey.

Zester

A zester is a precision tool used for scraping or shaving off thin slices. They grate hard cheeses, citrus zest, garlic and chocolate. This tool makes a fine, even texture. It is useful for precision favorizing and garnishing sweet dishes.

This tool can also be used as a grater for spices like nutmeg and cinnamon. Keep this in mind. A zester is not just for scraping.

Pastry Brush

Cooking is an art. And like every art, it needs a brush for finer details. It is most used when working with pastries and bread dough. The brush adds an egg wash on the bread or to comb complex details in the merengue. A brush with natural bristle gives a smoother application, and better control.

Building Your Culinary Arsenal

At FEI Culinary School, we provide all the tools you need in the classroom. It is however important that students get their own sets. This gives you the freedom to practice your craft in the comfort of your home kitchen. It also helps to shop around for tools that you feel more comfortable using. Each chef's knife is unique. During your learning journey, you will discover your personal preferences. Overtime, you will add more cooking tools to your collection. As a beginner, you need these 10 essential tools to start your culinary journey.

So, if you live in Miami, FEI is waiting for you to start your cooking journey. So, when you are ready to learn, we are ready to teach you.

Q and A

Q: Do I really need a thermometer just for meats?

A: Yes! A meat this tool makes certain that the meat is cooked safely, and without burning it. Each cut of meat has different temperature requirements. It is better to check, just in case the meat looks done.

Q: What’s the difference between a grater and a zester?

A: Graters have larger holes. They are ideal for cheese and vegetables. Zester has smaller holes, ideal for cutting fine strips of oranges or hard spices like nutmeg.

Q: Do I need both a food processor and a blender?

A: Not necessarily. It all depends on the recipes. A food processor is ideal for chopping, slicing and mixing dough. A blender is for handling liquids like smoothies and soups. If you are not working with liquids, you won’t need both items.

Q: What is mise en place, and how does it relate to tools?

A: Miise en place means "everything in its place."  In cooking, it relates to having everything organized, before you start cooking.  Know your kitchen by heart.

It’s the practice of prepping and organizing ingredients and tools before cooking to save time and avoid mistakes.