Culinary Arts

Alice’s Essential Kitchen Tools

Alice Waters

Lesson time 11:00 min

Alice feels the same way about ingredients and kitchen tools—sometimes less is more. Alice demonstrates her favorite tools and challenges you to pare down your own collection for usefulness and beauty.

Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Alice Walters is so inspiring! She has brought me to tears with her philosophy on food. I have always cooked with love for the people I am cooking for and her words so resinate with me. Thank you Alice for such an amazing class and a peek into you beautiful soul!

It has helped me to have a new relationship with food. i have been the one serving TV meals to my children who are all grown up now. I can see and understand how important connecting with the food is. At 50 something I would like to get involved in creating deathly dishes like these.

Thank you, Alice! So profoundly grateful for this. It was perfection.

Wonderful. I learned some new and different ways to prepare food as well as make the kitchen a place to meet.


A fellow student

Really wonderful. I was raised by a mom who shopped strictly with a list - she planned the menu weekly, made a list of ingredients, and went to the store. The idea of going to the grocery store and picking out whatever looks good ... and THEN planning the menus is ... challenging for me. But I am looking forward to trying it!

Suzanne S.

I love Ms Water's style. She is so down to earth and approachable, and I like the addition of her daughter. I also like her less is more approach with regard to kitchen tools. Thank you!


Alice Waters is so humble. Her Earthy charm seemingly has been passed down to her daughter. As far as tools, what else do you need? Truly, those are essentially the only tools I use daily. Except I have a Chinese cleaver instead of Japanese, and my paring knife is Japanese. :D One cooking vessel I use extensively is my wok, which I purchased when I was at Cal (Berkeley). Forty years of non-stick cooking. Using my 55,000 BTU burner makes cooking efficient. Wok On! Along with the wok, I use a chuan and hoak, as well as a spider. I have a Kadai for when I cook Indian cuisine.

Jörg K.

What I really dislike about about Masterclass is not the fact, that I get promised functionality, that is not working. It is the fact, I can't reply to people who don't have a clue.

Alice G.

very delightful. I especially loved the chicken stock simmering on the stove, with a bowl of scraps ready for compost right next to it.

Jörg K.

Actually, compost ist very bad for our planet. It might be very good for your garden, though. Choose your priorities.

Valentina O.

Hi, since English is not my first language, I'm not sure I understand what she means by "compost". Could someone please explain it to me? Anyway I am really enjoying these lessons, I want to cook more and stop with all the pre-prepared food!

Kristina B.

I'm surprised she didn't mention a cast iron Dutch or French oven. I use my cast iron a lot, both skillets and ovens.


How do you choose what is going into the compost bucket versus what you are saving for stock? I took a class from a French chef once who kept all vegetable scraps for stock - onion peels, onion roots, celery root, etc. What should you absolutely not keep for stock?

Venetia V.

You have inspired me to do more home cooking, I always accepted I was never a good cook, however this last week I have given away the majority of kitchen gadgets and non stick pans and pulled out my heavy stainless steel and cast iron pots with so much joy. The use of hands is almost giving gratitude to the food.