Add a personal touch to sauces, pastes, and ground spices by preparing them with these ancient tools.

Kitchen Toys
Master the use of some of the most exciting kitchen tools with professional precision.
Course Preview
Course Details
Tutorials in this course: 15
Total viewing time: 2 hours
Total course time (including prep and cooking): 3 days 5 hours 35 mins
Chef Instructors
Taylor Hall is the chef and owner of Apis Restaurant & Apiary, located outside of Austin, Texas. Taylor specializes in making elegant seasonal fare, inspired by a deep appreciation for the natural food cycle.
Robbie Arnold-Starr is executive chef of Belcampo Meat Co., a butcher shop and restaurant located in downtown Los Angeles’ trendy Grand Central Market.
Kevin Meehan is the executive chef and brains behind Kali Dining, an underground, pop-up, gourmet dinner party hosted in Los Angeles.
Luke Reyes is is currently the chef and co-owner of a soon-to-be-opened Japanese-American fusion restaurant, Oh Man! Ramen. He is also the former executive chef at Butchers & Barbers in Hollywood, and in 2013, was a victorious contestant on Food Network’s “Chopped”.
Phillip Lopez is Executive Chef and Co-Owner of Root, Square Root, and Root² in New Orleans, Louisiana. Though native to New Orleans, Lopez, an army brat, spent most of his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico, experiences through which he developed his eclectic palate and creative mind.
Chef Alex Diestra got his start at the age of 19, working his way up through kitchens helmed by great chefs. He has worked under Indonesian Chef Richard Van Rossum and James Porter of Petite Maison in Scottsdale, Arizona.
Eric Greenspan is known for his bold and imaginative approach to food, striving to make the innovative concepts of fine dining accessible to everyone.
Julian Cox is an award-winning mixologist and the creative mastermind behind many of Los Angeles’ best cocktail programs, including Picca, Sotto, Short Order, Bestia, Petty Cash, and Santa Monica’s Brilliantshine.
Michael Sichel is Executive Chef of Galatoire’s Restaurant, one of the largest, most well-known, and frequented fine dining restaurants in New Orleans, as well as their bar and steakhouse affiliate, Galatoire’s 33 Bar & Steak.
Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, driven by her philosophy that the integrity of food should come before flare; her recipes are classic, their ingredients are simple, the presentation is humble, and the quality is paramount.
What You Need
Equipment
- Mortar
- Pestle
- Spatula
- Mixing bowl
- Disposable pastry bag
- Pastry bag tip
- Chef’s knife
- Cutting board
- CO2 tank
- Regulator
- Pressure gauge
- “Male” carbonator cap
- “Female” keg coupler
- Soda bottle
- Rubber tube
- Deep plastic buckets
- Kitchen scale
- Medium containers
- Spoon
- Hand immersion blender
- Jigger
- Plastic bottle with nozzle cap for carbonating
- Glass bottle
- Capper
- Cap
- Old fashioned glass
- Pressure cooker
- Butane fuel
- Large saucepot
- Whisk
- Mesh strainer
- Deep baking dish or hotel pan
- Crème brûlée ramekins
- Water pitcher
- Kitchen torch
- Cotton candy machine
- Paper cotton candy cones
- Food processor
- Medium saucepots
- Candy thermometer
- Small rubber spatula
- Large rubber spatula
- Wooden spoon
- Large sheet pan
- Silpat
- Small mixing bowl
- Smoking gun
- Plastic wrap
- Bowl
- Lighter
- Oven-safe sauté pan
- Wood chips
- Spoon
- Fork
- Paper towel-lined plate
- Large water vessel
- Sous-vide machine
- Cryovac bag or zip-seal bag
- Cryovac machine
- Tongs
- Paint brush
- Serving plate
- Ice cream machine
- Saucepan
- Sheet tray
- Chinois
- Deep container
- Digital thermometer
- Digital kitchen scale
- Airtight container