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.

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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.



Reviews

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

Alice has inspired me and taught me about take the time to really appreciate our food and be intentional with gathering, preparing and eating food. Portion size is important. Thank-you for this amazing class.

Can't wait for the rest of the class! Love Alice's view of the beauty and honoring of food. Needs the lighting worked on a bit in some of your shots. Also the classes end abruptly without any conclusion, I feel left hanging. BTW where did class 6 go? It wasn't there. Still, this was really fun and I completely enjoyed it. Thanks Alice and Great courses!

I felt i learned so much to appreciate food, take time to prepare it and honor it in a way. Absolutely loved this class

I've come to appreciate more than just the act of "cooking". It's so much more about nourishing the soul and leaving a trail of memories. What a wonderful experience I've had learning and applying!


Comments

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!

Russ

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.

Jacqui

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.