Equipment Guide
The rule: You don't need everything on this list before you start. You need the Day 1 essentials — everything else can be acquired as the program demands it. Each unit's overview notes which items get introduced and when.
Day 1 Essentials
These items are required from Block 1. If you're missing something here, get it before you start.
| Item | Notes |
|---|---|
| Chef's knife, 8–10 inch | The single most important piece of equipment in the program. Wüsthof, Victorinox, or MAC are good starting points at different price points. |
| Honing steel | Not for sharpening — for straightening the edge before every session. You will use this every single time you cook. |
| Large cutting board | At least 18×12 inches. Wood or plastic. Big enough to work on without the food falling off. |
| Instant-read thermometer | Proteins, caramel, bread — you will use this constantly. Thermapen or a cheaper Lavatools both work. |
| Cast-iron skillet, 10–12 inch | For searing, egg technique, pan sauces. If you own nothing else, own this. |
| Dutch oven, 5–7 qt | Stocks, braises, bread — covers three major areas of the program. |
| Stockpot, 8+ quart | For pasta, stocks, and blanching. |
| Fine-mesh sieve | Straining stocks, sauces, custards. Not optional. |
| Wooden spoon and/or silicone spatula | — |
| Tongs | Heavy-duty, spring-loaded. |
| Kitchen shears | Block 3 onward. Useful enough to count as a Day 1 item. |
Equipment by Block
This is when each piece of equipment first becomes necessary. You can buy ahead, but this is the latest you'll want each item.
Unit 1 — Foundational Skills (Blocks 1–8)
| Item | Block First Needed |
|---|---|
| Chef's knife (8–10 inch) | Block 1 |
| Honing steel | Block 1 |
| Large cutting board | Block 1 |
| Instant-read thermometer | Block 1 |
| Kitchen shears | Block 3 |
| Cast-iron skillet | Block 3 |
| Dutch oven | Block 3 |
| Stockpot (8+ qt) | Block 7 |
| Fine-mesh sieve / skimmer | Block 7 |
Unit 2 — Building Flavor (Blocks 9–14)
| Item | Block First Needed |
|---|---|
| Mandoline slicer | Block 11 |
| Potato ricer | Block 13 |
| Pasta machine (or rolling pin + pasta board) | Block 13 |
| Large pasta pot (8+ qt, or use stockpot) | Block 13 |
Unit 3 — The Proteins (Blocks 15–26)
| Item | Block First Needed |
|---|---|
| Boning knife | Block 15 |
| Grill pan or outdoor grill | Block 15 |
| Sous vide circulator | Block 15 — optional but useful |
| Fish spatula | Block 17 |
| Meat grinder or food processor | Block 21 — for sausage-making |
| Sausage stuffer or piping bag | Block 21 |
| Probe thermometer (leave-in style) | Block 23 |
Unit 4 — World's Kitchens (Blocks 27–44)
| Item | Block First Needed |
|---|---|
| Wok (carbon steel, 14 inch) | Block 33 — Chinese unit |
| Mortar and pestle | Block 37 — Indian, continuing through SE Asian |
| Spider strainer | Block 33 — useful for wok cooking and blanching |
| Rice cooker | Block 37 — optional; a good saucepan works |
| Steamer basket or bamboo steamer | Block 33 |
Unit 5 — Mastery & Pastry (Blocks 45–52)
| Item | Block First Needed |
|---|---|
| Digital kitchen scale | Block 43 — baking requires weight, not volume |
| Dutch oven (for bread baking) | Block 43 — you likely own this already |
| Banneton / proofing basket | Block 43 |
| Stand mixer | Block 43 — optional but useful for both bread and pastry |
| Pastry brush | Block 47 |
| Tart pan with removable bottom | Block 47 |
| Kitchen torch | Block 47 — for crème brûlée, finishing |
| Piping bag and tips | Block 47 |
| Rolling pin | Block 47 — if not already owned from pasta |
| Bench scraper | Block 43 — for bread shaping and pastry work |
What You Can Skip (At Least for Now)
Some items come up in recipes or are useful but are not program requirements:
- Stand mixer — every bread and pastry recipe in this program can be done by hand. A stand mixer saves time but teaches you less.
- Immersion blender — nice for soups; a regular blender works fine.
- Mandoline — useful in Block 11 but a sharp knife and patience works too. If you do get one: use the guard, every time.
- Food mill — potato ricer covers most of what a food mill does.
- Thermometer gun (infrared) — useful for checking pan and wok temperatures, but not required.
Knives: The Full Picture
The program uses two knives regularly. Everything else is optional or block-specific.
| Knife | When Needed | Notes |
|---|---|---|
| Chef's knife | Block 1 | Your primary knife for 90% of all cutting |
| Paring knife | Blocks 1–2 | For detail work, peeling, small prep |
| Boning knife | Block 15 | Breaking down lamb and other cuts |
| Fish spatula | Block 17 | For fillets — not technically a knife, but a precision tool |
| Bread knife (serrated) | Block 43 | Cutting finished loaves |
A sharpening stone and the skill to use it are introduced in Block 1. Honing (every session) and sharpening (every 2–3 months depending on use) are covered in the first block's reading.
A Note on Cost
You do not need expensive equipment to do this program well. A $30 Victorinox chef's knife, a $15 cast-iron skillet from a thrift store, and a $20 thermometer cover most of Unit 1.
Where quality matters more: - Knife — A better knife holds an edge longer and is more comfortable to use for an hour. This is worth spending more on once you know you'll use it. - Dutch oven — A Le Creuset or Staub will last decades. A Lodge cast-iron dutch oven at half the price works just as well. - Thermometer — Cheap thermometers are often slow and imprecise. A Thermapen is expensive but significantly better. A Lavatools Javelin is a reasonable middle ground.
Everything else: buy cheap first. Upgrade if you find yourself using it constantly.