In this chapter, I’ll list some of the essential professional chef equipment that will be most useful in any kitchen, and what I recommend using in professional kitchens. There is a lot more chef equipment out there, as you will find on the website links at the bottom of the page.
The following is a list of all the basic equipment that you will find most helpful. Many establishments will have their own chef uniforms for you to use, including: trousers, jackets, and aprons.
A comfortable shoe is essential, due to long hours standing. There are two types of shoes for wearing in the kitchen. The first shoe is a safety shoe that has steel toe caps. It is a good idea to have an inner sole to use in this shoe, to make them more comfortable. The second shoe is in a clog style, with a cork sole, and is very comfortable.
There are two types of chef trousers, the more comfortable black trousers, and the classic blue and white check trousers.
Black style trousers
This type of trouser has a very comfortable fit, is stylish and easy to launder.
Blue and White check
This style of trouser has a very comfortable fit, is stylish and easy to launder.
These are the two types of hats mostly used in professional kitchens:
• Cloth skull-caps (Reusable)
This is a great style of hat to wear in professional kitchens. The caps come in many different colours and sizes, and are easily washable. In the picture below, the chefs are wearing the blue and white style skullcap.
• Hats (Disposable paper)
This style of hat will be used of a few times and disposed of. There are three main sizes – small, medium and long hats. In the picture above, the chef is wearing the long style white paper hat.
There are many types of jacket to choose from, with various styles and colours available. Jackets can have both company or personal names designed on them, and are designed for comfort in the professional kitchen. They are typically made of lightweight, well ventilated materials, which are easily laundered.
Below I have listed the two main types of chef jacket, in black and in white. Both come with long sleeves, but are also available in a short sleeve version. The buttons come separately from the jacket.
Chef Jacket- White with long sleeves
• Chef Jacket – Black with long sleeves
• Jacket buttons
You will need both buttons and spares for your jackets. Jackets will need 10 – 12 buttons, depending on the style of jacket. These will be available in various colours, but mainly in the white and black that is used in the kitchen.
There are many different styles of aprons to use as a chef. The three types of apron used most commonly in professional kitchens are the striped bib apron, the all black apron and the all white apron. The wider the sides, the more comfortable the apron.
• The Blue striped bib apron
Two chefs in the kitchen wearing the blue striped apron.
• The All White Style Apron
• The All black style apron
A selection of knives used in the professional kitchen.
Knives are the most important piece of equipment for any chef, and there are many different styles available. The price can vary greatly depending on the quality of the knife you need.
Knives will need to be looked after well, and it is very important to keep them clean and sharp at all times. They come in a variety of job related colours. For instance: blue handle for fish work, red handle for raw meat, yellow for cooked meat and green/brown for vegetable work. Below I have listed the knives and utensils that I most recommend for anyone thinking of becoming a chef.
Knife Roll
An essential piece of equipment for your knives and personal utensils, knife rolls come in many styles and price ranges. Their function is to keep your knives safely stored when transporting them from A to B.
A ten-pocket knife/utensil roll
Chef’s knife
Size = 12 inch Blade length
This knife will be the main knife that you will be using for your day-to-day work. It is important to find a style that you feel comfortable working with.
Long Serrated knife
Size = 10 inch Blade length
A very useful knife that is primarily used by pastry chefs, but is incredibly adaptable to many other jobs. Serrated knives can be sharpened, but this will need to be done so in a different manner to other knives.
Serrated Tomato Knife
Size = 4.5 inch Blade length
A very useful knife, which is used mainly for slicing small fruits.
Small vegetable knife
Size = 3 inch Blade length
Useful when working on more intricate preparation work or peeling.
Filleting knife
Sizes = 6 – 8 inch Blade length
A knife used specifically for the filleting of fish, this is a very flexible and strong knife.
Carving Fork
Size = 5 – 8 inch Blade length
Traditionally used for holding meat when carving, this can also be used for some pasta presentation; as the pasta can be wound around the fork and then positioned neatly on the plate.
Carving Knife
Size = 8 – 10 inch Blade length
This knife is used for the carving of meats, and can be used in conjunction with the carving fork.
Boning Knife
Size = 5 inch Blade length
Boning knives are easy to sharpen and have a comfortable grip. They are ideal for removing the bones of poultry, meat and fish.
Sharpening Honing Steel – Below on the left hand side
Size = 10 – 12 inch bar length
A good quality honing steel is needed to sharpen a blunt knife. A honing steel is used only for honing the knife, whereas a diamond steel is needed to fine sharpen the knife.
Oval Diamond Steel – Above on the right hand side
Size = 10 – 12 inch bar length
An oval diamond steel is used to fine sharpen your knives. This is a great piece of equipment that needs to be kept clean.
Comfort Peeler
This style of peeler is very comfortable to use, with an easy comfortable grip. It can be used for peeling of vegetables.
Speed Peeler
This is a great tool for peeling quickly, and minimises the waste produced. The speed peeler has a serrated blade, which is ideal for peeling harder vegetables, and also comes with a smooth blade too.
Julienne peeler
The julienne peeler is a great piece of equipment often overlooked by many chefs. It is possible to produce julienne vegetables very efficiently and quickly with this tool.
Palette knife
Large = 8-10 inch
Small = 4 inch
A longer palette knife is useful for many jobs, and is used primarily by pastry chefs. A small palette knife is useful for many jobs, and is a lot easier to handle than a longer palette knife. It has almost the exact same appearance as the longer palette knife, with a shorter handle and blade.
Turner / Fish Slice
A comfortable hand held fish slice / turner is needed during a busy service, when you are cooking and serving food.
Temperature Probe
Durable digital thermometers, used to cook foods to exacting temperatures.
Micro plane
I highly recommend purchasing a quality micro plane. These are great for fine grating or zesting, and are very comfortable to use.
Pin boners
Essential equipment for the preparation of fish, this tool will be perfect for removing all of the tiny pin bones.
Lemon zester
A comfortable tool used for the zesting of citrus fruits, lemons, limes and oranges.
Melon Baller / Parisienne scoop
The Parisienne scoop/ melon baller comes in many different sizes and can be used to create melon balls. You can also use this on many different vegetables or fruit, to produce various sizes of balls or pearls.
Scissors
A good quality pair of scissors is needed for various jobs throughout the working day.
Poultry Secateurs
Used for the preparation of all poultry including chickens, this will easily cut through joints and bones.
Below I have added links to UK websites where you will be able to find all of the equipment listed, and more: