The Ultimate Guide to Stocking Your Kitchen Like a Chef
Whether you're just getting started in the kitchen or upgrading from the bargain-bin basics, this guide is your shortcut to a professional-grade setup—without the overwhelm. These are the chef-approved kitchen tools I use every week in real-world cooking: from private dinner parties to high-volume meal prep. No trendy gadgets. No single-use clutter. Just durable, practical tools that make cooking easier, cleaner, and more fun.
But Chef Tyler, why should we trust you?
I've cooked for thousands of clients through my company, Tastify, preparing everything from intimate steakhouse dinners to weekly gourmet meals for busy families. I’ve worked in professional kitchens and now run a chef-owned business that cooks hundreds of meals every week. Every tool on this list has earned a permanent spot in our commercial kitchen or my own home—because it works, and it lasts.
These aren’t sponsored picks. No brands paid me to feature their products—this is just what I’d tell a close friend who wanted to level up in the kitchen.
Chef Tools
These are the tools we lean on hard—day in and day out—in real, working kitchens. They’re not flashy, and they’re definitely not delicate. They’re the gritty, get-it-done workhorses we can toss around, beat up, and still count on to perform. If it’s on this list, it’s earned its place the hard way.
OXO has become a go-to brand in our kitchen, and this peeler is a perfect example of why. It’s sharp, durable, and refreshingly simple—no gimmicks, just a great tool that lasts. It’s the first thing I recommend to any home cook starting their toolkit.
This mandoline is a game-changer for perfectly even slices—think potatoes, cucumbers, onions, you name it. It’s sharp, sturdy, and easy to adjust. That said, it’s also one of the most dangerous tools in the kitchen if you’re not careful. Always use the hand guard (seriously). It’ll save you time—and your fingertips.
A solid cutting board that doesn’t slide around like it’s trying to escape your knife. The non-slip edges keep it steady, and the groove catches juices before they run all over your counter. It’s sturdy, dishwasher-safe, and won’t warp on you. Basically, it’s everything you want in a board—minus the drama.
Consistency is key—especially for baking.
A good digital scale helps with portioning, measuring ingredients by weight (like a pro), and avoiding mess. If you’re serious about cooking, this is non-negotiable.
Akozon Digital Food Thermometer
Reliable, fast, and super easy to use—this thermometer takes the guesswork out of cooking. Whether you’re checking steak doneness or making candy, it gives quick, accurate readings every time. It’s a small tool that makes a big difference in the kitchen.
AllTop Stainless Steel Bench Scraper
Simple, sturdy, and endlessly useful—this bench scraper is a must-have for any kitchen. We use it to portion dough, lift chopped veggies, clean our work surface, and even transfer ingredients to a pan. It’s one of those tools you didn’t know you needed until you have it… and then you use it every day.
Before the Miyabi, Shun, Global, and Henckels fans come for me—yes, I own them all. But if I had to pick one knife to take to a desert island (or hack through a rainforest), it’s the Wüsthof Classic.
It’s a tank in the best way—heavy enough for squash, precise enough for garlic. The German steel holds an edge, takes a beating, and always shows up. Not the flashiest, just the most reliable
Purees like a pro—no electricity, no drama.
This old-school tool still earns its spot in modern kitchens. Perfect for silky mashed potatoes, tomato sauce without skins, or baby food without a blender. It separates seeds and skins while it purées, giving you that extra-smooth finish chefs chase. Bonus: no cords, no noise, no cleanup nightmare.
Kitchen Storage We Actually Use (and Love)
A good kitchen runs on systems—and storage is one of the most overlooked tools in your setup. Whether it’s keeping herbs crisp, leftovers fresh, or dry goods organized, these picks are the unsung heroes of a chef-style kitchen. We don’t have room (literally or metaphorically) for leaky lids, stained plastics, or stuff that doesn’t stack well. These are the ones that earned their spot.
30 oz Glass Meal Prep Containers
They look good, hold up, and actually seal.
These are the containers we use for our clients—and ourselves. At 30 oz, they’re the perfect size for a full meal (protein, veg, carb), and the glass bottom means they can go straight from fridge to oven or microwave. Dishwasher-safe, reusable, and clean-looking in the fridge. They also don’t leak, which matters more than you'd think.
Herbs that last weeks, not days.
Fresh herbs are expensive—and frustrating when they wilt on day two. This simple container keeps them hydrated (but not soggy), visible, and easy to grab. Whether it's parsley, cilantro, or mint, they’ll stay perky a lot longer in here than wrapped in a damp paper towel.
Stackable, airtight, and pantry-perfect.
We use these for everything from flour and sugar to coffee, pasta, oats, and even cat treats. The airtight seal keeps dry goods fresh, the clear container makes it easy to see what you’re low on, and the pop top feels like it belongs in a futuristic cooking show. It also just makes your shelves feel organized—even if the rest of your life isn’t.
Keeps your blades safe and your counter clean.
A universal block with flexible bamboo rods lets you store knives of all shapes and sizes—no fighting with pre-cut slots that only fit certain styles. It protects your blades better than a drawer and looks beautiful on your counter. Bonus: it’s easy to clean and holds more than you think.
Cookware We Actually Cook With
Not all pots and pans are created equal. In a real working kitchen, you need cookware that heats evenly, holds up under pressure, and doesn’t require babying. These are the pieces we reach for daily—whether we’re searing steak, simmering sauces, or cranking out meals for a hundred people. No fancy nonstick sets with rainbow colors—just trusted, battle-tested cookware that gets the job done and lasts for years.
If you’ve ever used a flimsy sheet pan that buckled in the oven, you’ll appreciate these immediately. Made in the USA from commercial-grade aluminum with a reinforced steel rim, these pans won’t warp, twist, or quit—even at high heat. They're our go-to for everything from roasted veggies and chicken thighs to cookies and sheet cakes. Durable, even-heating, and built to last for years.
MINERAL B Carbon Steel Fry Pan
This is the pan we reach for when it’s time to get serious about searing. Made in France and built like a tank, it heats fast, holds heat evenly, and develops a natural nonstick surface over time—no weird coatings, no chemicals. Whether you're browning steak, reheating pasta, or crisping up veggies, this one does the job beautifully. Bonus: it just keeps getting better with age.
Nuwave Double Induction Cooktop
We’ve used a lot of portable cooktops over the years—this is the one that actually keeps up in a professional kitchen. The NuWave Double Induction Burner heats lightning fast, holds steady temps, and gives you precise control down to the degree. Whether you're boiling pasta, simmering sauces, or setting up a pop-up station in a rented space, this burner handles it all with chef-level power.
Two burners, real-time responsiveness, and none of the "cheap appliance" nonsense. It’s compact, reliable, and built for serious cooking.
Winco Heavy-Duty Stainless Steel Sauce Pan
Built for the long haul, this saucepan is a pro-level staple that does more than just heat milk. With thick-gauge stainless steel and a flat bubble-bottom, it delivers even heat—no hotspots, no burnt sauces. The U‑shaped handle stays cool, wide rim makes pouring clean and mess-free, and the tight-fitting lid locks in moisture and flavor. From simmering sauces to reheating soups or reducing stocks, this pan is workhorse reliable—easy to clean, oven-safe, and tough enough for daily use.
Pantry Upgrades That’ll Make You Cook Like a Chef
Stocking a pantry isn’t just about having food on hand—it’s about having the right building blocks to make anything taste better. These are the quiet heroes of restaurant-level cooking: salts, oils, acids, and condiments that elevate the basics and help you cook more confidently. With just a few of these staples, your kitchen instantly feels more professional—and your food tastes like it came from one.
For real tomato flavor in sauces.
These Italian-grown tomatoes are sweeter, lower in acid, and built for sauces. Use them for pizza, pasta, braises, or soups—just crush them by hand and cook low and slow.
The seasoning salt of record.
This is the salt almost every chef in America uses for cooking. It pinches easily, dissolves quickly, and seasons more evenly than table salt. If you’re still using iodized, this is your moment.
Heat, crunch, umami—this is flavor in a jar.
This isn’t your average chili oil. It’s layered with crispy garlic, shallot, mushroom powder, and just the right amount of heat. Spoon it over eggs, noodles, pizza, roasted veggies—anything bland suddenly isn’t. Once you open it, you’ll start putting it on things just to see what happens.
The chef’s finishing touch.
Crisp, clean flakes that add crunch and clarity to everything from steaks to brownies. Use it at the end—on roasted veg, grilled meats, or even buttered toast—for texture and pop. Once you start using it, regular salt feels boring.
Hero Hosting Essentials
Whether you're throwing a full dinner party or just setting out snacks for friends, these pieces make it look and feel like you’ve got it all together. As chefs, we believe that good hosting is about small, thoughtful upgrades—from beautiful serving boards to the perfect glassware for whatever you’re pouring. These are our go-to tools for making people feel taken care of without adding stress to your night.
Electric Wine Opener (with Foil Cutter)
For real tomato flavor in sauces.
These Italian-grown tomatoes are sweeter, lower in acid, and built for sauces. Use them for pizza, pasta, braises, or soups—just crush them by hand and cook low and slow.
The seasoning salt of record.
This is the salt almost every chef in America uses for cooking. It pinches easily, dissolves quickly, and seasons more evenly than table salt. If you’re still using iodized, this is your moment.
Rechargeable Table Lamps (Portable LED, Dimmable)
Heat, crunch, umami—this is flavor in a jar.
This isn’t your average chili oil. It’s layered with crispy garlic, shallot, mushroom powder, and just the right amount of heat. Spoon it over eggs, noodles, pizza, roasted veggies—anything bland suddenly isn’t. Once you open it, you’ll start putting it on things just to see what happens.
Teakhaus Edge Grain Cutting + Serving Board
The chef’s finishing touch.
Crisp, clean flakes that add crunch and clarity to everything from steaks to brownies. Use it at the end—on roasted veg, grilled meats, or even buttered toast—for texture and pop. Once you start using it, regular salt feels boring.
Linen, Machine Washable Napkins
For real tomato flavor in sauces.
These Italian-grown tomatoes are sweeter, lower in acid, and built for sauces. Use them for pizza, pasta, braises, or soups—just crush them by hand and cook low and slow.
Heat, crunch, umami—this is flavor in a jar.
This isn’t your average chili oil. It’s layered with crispy garlic, shallot, mushroom powder, and just the right amount of heat. Spoon it over eggs, noodles, pizza, roasted veggies—anything bland suddenly isn’t. Once you open it, you’ll start putting it on things just to see what happens.
Cookbooks & Inspiration
Every great chef has a few books they return to again and again—not just for recipes, but for perspective. These are the books that shape how we cook and why. Some teach the fundamentals, others offer creative inspiration, and a few just remind us why we fell in love with the kitchen in the first place. If you’re building a serious food brain, start here.
Kitchen Confidential by Anthony Bourdain
Raw, hilarious, and honest—and the reason Tastify exists.
This isn’t a cookbook—it’s the book that launched a thousand kitchens, including ours. Bourdain’s writing pulls back the curtain on restaurant life with grit, wit, and brutal honesty. For me, it was the spark. The reason I wanted to bring that same energy, edge, and connection into people’s homes through food. If you love the chaos, the camaraderie, and the soul of cooking—read this.
The Food Lab by J. Kenji López-Alt
The science of why your food turns out (or doesn’t).Kenji takes a deep dive into everyday recipes and shows you how to make them better with smart technique and real testing. Think: burgers, eggs, steaks, roasts—nerdy in the best way.
Tartine Bread by Chad Robertson
The gateway drug to sourdough.
If you’ve ever dreamed of baking your own bread with that perfect crust and open crumb, this is your bible. It’s technical, yes—but wildly inspiring and beautifully shot.
Salt, Fat, Acid, Heat by Samin Nosrat
It teaches you how to cook, not just what to cook. This book is required reading in our world. Samin breaks down the four elements of good food and gives you the tools to riff, adapt, and trust your instincts. Illustrated, approachable, and absolutely essential.
