Tools for the Pro Home-Cook, Part 1

Most of us have way more in our kitchens than we actually need. Drawers full of gadgets that promised to make cooking easier but end up creating clutter. One of the biggest lessons I learned working in culinary school and professional kitchens is that chefs don’t have more tools - they just use fewer, more intentional ones. Cooks who work at a high level rely on a small set of thoughtfully chosen tools - each one versatile and used daily. When your tools are pared down, your space feels calmer and your workflow smoother. 

These are my non-negotiables - the ones that have earned a permanent place in The Liberated Cook kitchen:

1. Bench/Pastry Scraper – Think of this as your third hand. Great for portioning dough, scooping chopped herbs, and keeping your workspace clean without ever dulling your knife.

2. Rubber Spatula – You don’t need ten of them. One good silicone spatula handles mixing, folding, sautéing, and scraping every last bit from the bowl or pan.

3. Mandoline – For uniform, thin slices. It replaces hours of knife work and keeps prep consistent.

4. Microplane – A little tool that adds a lot. Citrus zest, garlic, nutmeg, even chocolate.

5. Metal Mixing Bowls – Light, durable, and easy to clean. They double as salad bowls, prep bowls, or even double-boilers when needed.

6. Scale – Weighing ingredients (especially for baking) eliminates guesswork, helps you develop intuition, and ofcourse is 10x more precise.

7. Sheet Pans – The backbone of batch cooking and meal prep. They are also perfect for keeping organized when collecting tools and ingredients for a recipe. 

8. Deli Containers – The unsung heroes of restaurant kitchens. Use them for almost anything. 

9. Hotel Pans – Sleek, sturdy, and endlessly useful.  t have more tools - they just use fewer, more intentional ones.

Less clutter creates more clarity in the kitchen. When you pare down to tools that truly serve you, cooking becomes simpler, more intuitive, and - ironically - more professional.