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Kitchen Tools I Use

The tools in my kitchen are chosen for how they support the way I actually cook every day. I value tools that feel good to use, perform consistently, and hold up over time. Many of the items on this page have been part of my kitchen for years or even decades because they continue to do their job beautifully and reliably.

My cooking centers around fresh ingredients, vibrant vegetables, grains, legumes, herbs, spices, and layered flavors inspired by a wide range of culinary traditions. Preparing those foods well does not require a kitchen full of gadgets. Instead, I prefer a thoughtful collection of dependable tools that make cooking more enjoyable, efficient, and creative.

Whether you cook every day or are just beginning to explore more plant-forward meals, I encourage finding the tools that best match your own style and budget to help make cooking feel easier, more inspiring, and more enjoyable in your own kitchen

  • Squeezing lemon juice with a Stainless Steel Lemon Squeezer over a bowl of pasta.
  • Zest the yellow part of the lemon skin with a micro-plane grater right into the pan with the onions.
  • Cutting an onion with the Henckels Professional Chef nife
  • Boos Board in use with chopped rainbow Swiss Chard stems and a chef knife.
Using the Henckels Professional Chef Knife, cut the root end off leaving enough root to hold the onion together

Professional Chef Knife

Boos Board in use with chopped rainbow Swiss Chard stems and a chef knife.

The Cutting Board (Boos Board)

Making a layer of grated garlic on tha pan surface with an olivewood flat spatula

Olivewood Flat Spatula