Pantry - The Chef's Cooking School


kitchen essentials - basic ingredients for your pantry


​In your dry storage cabinets:

Pasta: Elbow Macaroni, Spaghetti, Penne pasta,

Bread Crumbs: Seasoned Bread Crumbs, Panko (japanese bread crumbs)

Olive Oil: Olive Oil (Extra Virgin from the first cold press), Vegetable oil, Canola or Vegetable oil,

Tomato: Canned Crushed, Kitchen ready, Whole, and Paste (Sm. cans preferred)

Rice: Long grain, Arborio, Brown, Basmati, Jasmine (Pick your favorite rice)

Stocks: 2 cans of Chicken Stock is used mostly, vegetable & beef stock are available

Vinegar'sApple Cider, Balsamic, Champagne, Rice Wine

Flour: All purpose, Pasta flour (semolina), 

Spices: Thyme, Rosemary, Parsley, Sage, Basil, Whole black pepper (and mill), Kosher coarse salt, Paprika, Saffron, Granulated garlic, Oregano, Bay leaves, Nutmeg, Ginger, Allspice, Chinese 5 spice, cinnamon, your favorite seasoned salt

Sugar: Dark Brown Sugar, White granulated sugar, 10X powdered sugar, your favorite Honey

Convenience: Canned Cream Soups, Mushroom, Celery, Chicken. Packaged

In your produce and dairy areas of your refrigerator

Fresh Produce: Celery, Onions, Carrots, Potatoes

Dairy: Milk, Butter, up to 1 lb. of extra sharp cheddar, condensed milk, coconut milk, 

Frozen: Peas, corn, chicken breast, whole chicken, beef for stir-fry.

Condiments: Worcestershire sauce, Soy Sauce, Sambal, Sirichi, Harissa sauce, Dijon mustard, Ketchup, Mayonnaise, peanut butter, Sweet Relish

Other: Capers, Anchovy paste, Miso, Pickled ginger, Wasabi, gravy mixes either jarred or canned,or powder (for emergencies.


With the exception of the milk, celery, carrots, onion, and frozen items, everything listed here will last for an extensive period of time, more than 6 months.

A Note from the Chef:

Personally if I go into the kitchen inspired to make something creative integrity steps out.  Then if I look for an item or two that I want to use and they aren't there, I have to regroup and go shopping.  

These are some items that are important to have for both convenience and to utilize in you're kitchen recipes. They are suggested to have on hand when cooking. These will make your everyday cooking less frustrating because you will have many of the ingredients needed. 

If you are cooking regularly buy a few items each week. If there is an item you don't feel you will use don't buy it.  Produce and perishables purchase as needed.

Plan this out don't buy them all at once. Don't be intimidated by the list, buy things to the equivalent that you are cooking.