Culinary Arts

Bonus Chapter: Kitchen Essentials

Wolfgang Puck

Lesson time 10:23 min

Wolfgang ends his MasterClass with a bonus lesson on his recommended kitchen tools and appliances. He’ll show you that with just a few key essentials, you’ll be ready to start cooking.

Wolfgang Puck
Teaches Cooking
In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
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If you want to have a good time in the kitchen, you need the right tools, you need the right appliances. And then, it's fun in the kitchen. So let me show you what I use in my kitchen. Now, you can go and have thousands of things in your kitchen, but nobody has the space. So I'm going to show you the kitchen essentials. So let's start with simple things, like you need some good cutting boards. I like wooden cutting boards the best. So, different sizes. I'm so used in the restaurant using big cutting boards. So you can get the size you like. Then, obviously, a good set of knives is important. So get them in a block so you can keep them on top of your counter. So that makes it really easy. You can see this is a chef's knife. Probably for a knife at home, this is big enough. But then you have all different sizes, like a paring knife, for example. You need a bread knife or a serrated knife, boning knife. You need a knife sharpener. Now, you can get any kind of knife sharpener, like this one is a professional one. You use it just like that. See? So if your knife is a little dull, use your sharpener. And I have one more here. All right. So a good set of knives is essential. Then, we need a meat fork maybe. I love to work with tongs. And here is a little hammer. What you want to do if you want to make a veal scallopini or a chicken scallopini or just flatten out some meat, a little hammer like that is really good. I use a spider very often because if I blanche something, if I boil something-- blanching means something boiling for a short time-- you can just take it out of the hot water. This, if you don't want to get your fingers all smelling like garlic, get a little garlic press. That helps you a lot if you love garlic. Now we need wooden spoons, all kinds of metal spoons, spatulas, little slicers, mandolines, graters. So you need quite a few things, but not too many, either. A whisk is really important, maybe two, a small one and a large one. A few kind of ladles, bigger ones, smaller ones. And when I cook in my kitchen, I always use soup spoons to taste, soup spoons to sauce something. So that's really an important part. Now, I love pepper. So I always use a pepper mill so I can put fresh ground pepper on everything. Don't buy the pepper which is already ground, get yourself a pepper mill, electric one, or you can get a regular wooden one. For salt, I use kosher salt or I use sea salt or fleur de sel. Depends for what. Kosher salt if I boil a lot in water, for example, and sea salt if I make a tomato salad or any kind of salad. I'll put a little fleur de sel on a steak at the end. It really makes it taste so much better. Now, especially if you're a baker, you need measuring cups. You need measuring spoons. That's really important. And a lot of recipes give ...

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.


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

Much easier to follow than other cooking courses. Very much suited to home cooks and those without huge budgets.

So much information! But my most important take-away, I think, are his plating and presentation ideas.

As with my previous master class experience with Gordon Rumsey, I will do the same here, go through the lessons again and try to follow slowly each lesson and workbook.

I loved the set up step laid back teaching stye. Great Course!


Kelli D.

Love watching your classes and am hopeful you'll follow Gordon Ramsay and do another Masterclass! Your so very talented and I had no idea just how crappy recipes are compared to watching you! Thank you for sharing your wisdom with the world!

Michael E.

I seem to be stuck on the bonus video. Can we not watch more than one time with Wolfgang’s classes?

A fellow student

He forgot to mention the sous chef to clean all that stuff! Ha ha, great class Chef, thank you.


Loved this! Shows that great food doesn't need all of the bells and whistles if the ingredients are fresh, simple and seasoned well

A fellow student

L. Broome I'm a total fan of Wolfgang Puck, and he was the reason for taking the masterclass. I really enjoyed his story and his philosophy about cooking . How he explained everything was inspiring, and I learned quite a bit. He gives you the confidence to try. Great class!

A fellow student

I have followed Wolfgang Puck and have read I believe all his books. He is an amazing chef and I would put him up against many of the top chefs today. His business ethics and insight into business and freshness is a great asset to his success. I would love to stage for him some time.

A fellow student

It Was great but I find to many of the restaurants that talk about farm to table on the west coast. I would love for some of them to come and try a restaurant in the middle of the us and have to live through the seasons. I have met one chef that came to my location ands did not last long he left back to California due to all the fresh gardens all year around.


Good tips, especially helpful advice on fry pans. The course was very enjoyable as well as enlightening.

A fellow student

I found this lesson extremely educational, useful, and will put it to use. Thank you for sharing your knowledge.

Kristine K.

Amazing course and I learned so much! Thank you Masterclass and Wolfgang! xo