Here’s a list of resources that we have mentioned in our posts. “*” denotes a highly recommended.


Great chefs are constantly learning and exploring. I actually have more food related books on my shelf than other genres combined, despite being an active reader. Below are some of our favorite reads along with recommendations we were given from other chefs:


Below are some of our must have kitchen tools. We don’t believe in having overly specialized equipment that might get used only once (especially those that look great on 1-800 TV commercials), but rather prize the utility of tools such as below that can be very effective, especially for the at home chef where space and cost can be restriction.

For example, the microplane zester which can help mince garlic with ease or add the finesse of lemon zest on top of a dish. Or the sieve and emulsion blender combo (along with xanthan gum) which can help make professional sauces and soups.

The cast iron skillet is one of my favorite given its usefulness both on the stove and in the oven–great for searing meat or the long braised osso buck. If sous-vide is your thing, the rise in popularity have given to affordable units at home.

And lastly, the mandolin which has revolutionized my approach to both chopping and plating. Check out what we have in our kitchens:


A bit of spice can make the biggest difference in a dish and if you read our post on breaking down cuisines you know how simple it can be to utilize spices to explore new preparations. Some of our favorites are below such as sumac–a great way to always have a lemony sour at home–or gochujang–which quickly creates an umami-filled spicy Korean inspired dish.


Staying relevant is very important for chefs, especially to others around the world. Instagram, twitter, and pinterest are some ways to do so but you often run into poorly documented or stage presentations. Below are some of our favorite watches for inspiration or technique: