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Orland Park, IL 60467

Kitchen Equipment and Utensils

Pots and Pans

  • One each: Small (8”) medium (10-12”) and large (14”) size aluminum frying pans
  • One non-stick skillet, oven-safe up to 400°
  • One Dutch oven (large pot)
  • One stockpot
  • One each: Small (2 quart) and medium (4 quart) size saucepans
  • Slow-cooker
  • Optional: Sauté pan (frying pan with higher sides), wok and grill pan.

Oven equipment

  • 2-3 non-stick cookie sheets
  • 1-2 jelly roll pans (higher sides)
  • Medium and large baking dishes
  • Large roasting pan with rack
  • Broiling pan
  • Large braising dish with lid (enamel-covered pot like LeCreuset).
  • Cooling racks

Utensils and Miscellaneous Equipment

  • Knives: Good quality chef’s knife (10”), serrated knife, paring knives and sharpener.
  • Food processor
  • Cooking spatulas and fish turner (vented spatula for delicate items)
  • Plastic and wooden mixing spoons
  • Varying sizes of non-porous cutting boards
  • Varying sizes of whisks
  • Varying sizes of mixing bowls
  • Liquid and dry ingredient measuring cups
  • Measuring spoons
  • Colanders
  • Cooking tongs
  • Rubber spatulas
  • Potato peeler and masher
  • Cheese grater
  • Zester
  • Turkey baster
  • Pastry brush
  • Meat thermometer and meat tenderizer
  • Aluminum foil, parchment paper and plastic wrap

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"Julie, I really enjoyed your class and took way more away than I ever thought I would. I never in a million years thought a cooking class would make me excited to try new things!! So my hat's off to you. You are a great teacher and the recipes are so good!" 


Susie C., Orland Park