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Kitchen Essentials Every Home Cook Needs

February 1, 2021 · Speshyl · 6 Comments

Kitchen Essentials Every Home Cook Needs
Kitchen Essentials Every Home Cook Needs
Kitchen Essentials Every Home Cook Needs
Kitchen Essentials Every Home Cook Needs

This post contains affiliate links.

It’s finally here!! My kitchen essentials that I use the most often in my home. All of the items you will see listed and pictured below are my own, which you may be able to tell as a few items appear “loved” (or used over and over again). I use these items at home & in culinary school, so I pretty much swear by them. I will continue to add to this list, and update links as frequently as possible. Every item has been linked, so feel free to click on the underlined text or images if you see something you’re interested in.


1. Chef’s Knife & Paring Knife

Wüsthof 10 inch Chef's Knife & Wüsthof Paring Knife. Kitchen essentials.

These are the number 1 kitchen essentials. Every home cook needs a good chefs knife and paring knife. You don’t have to go crazy and buy a whole knife set if that isn’t in your budget, but I highly recommend investing in these two knives. They are the most used knives in the kitchen, and having a good sharp knife will definitely make cooking easier and safer for you. I use this Wüsthof Chef’s Knife & this Wüsthof Paring Knife.


2. Honing Steel & Whetstone

Wüsthof honing steel & a whetstone. Kitchen essentials.

Speaking of a safe kitchen, keeping sharp knives is an essential tip when it comes to having a safe experience. You have more of a chance of injuring yourself with a dull blade than with a sharp blade. This is because objects roll under a dull blade, causing you to slip and cut your fingers instead of your food. Keep your beautiful knives sharp! I like to use the honing steel after every couple of uses to keep the edge fresh and straight, however once I notice the knife is becoming dull I’ll use the whetstone to resharpen the edge.



3. Microplane

Microplane. Kitchen essentials.

This is my favorite tool to zest lemons & grate parmesan cheese, ginger and garlic, and whole spices like nutmeg & cinnamon. Anything you grate on here becomes very fine in size, so if a recipe calls for “minced” garlic or ginger, I use a microplane to get that result quickly.


4. Measuring Cups & Measuring Spoons

Pyrex glass 2 cups measuring cup. Kitchen essentials.

There are two types of measuring cups: a liquid measuring cup that measures out wet ingredients and usually has the measurement values of cups and fluid ounces on them; and dry measuring cups used too measure dry ingredients such as flour and grains that range in measurement values from 1/4 cup to 1 cup. Measuring spoons are used to measure out items in small quantities (teaspoons and tablespoons) such as spices, oils, and extracts. I like to use Pyrex Liquid Measuring Cups because they will not crack if I pour hot liquids into them.

Stainless steel measuring cups and spoons. Kitchen essentials.

For dry measuring cups and spoons, I always use these stainless steel ones because they are more accurate and less prone to warping overtime like plastic can.


5. Y-Peeler

Y-peeler. Kitchen essentials.

I love y-peelers because the shape is optimal for easy and fast peeling of potatoes, carrots, squash, citrus, and so much more! Your hand will rest comfortable on this tool & peeling will be a breeze.


6. Cutting Boards

OXO cutting boards. Kitchen essentials.

Plastic OXO cutting boards are my favorite! I use an 14×21 inch board at home and in culinary school, which is great because there is so much space to work with. You never want your board to make you feel like you have limited space. It’s perfect for carving meat/poultry, and cutting vegetables/fruit. If you want smaller options, there is an OXO 2-Pack that I also own for cutting a smaller quantity of items. These are kitchen essentials I cannot live without.


7. Mise En Place Bowls

Glass mini bowls. Mise en place bowls. Kitchen essentials.

Everything in its place! This is the translation of “mise en place” and the first rule we learned in culinary school. These little bowls are the first thing I grab when I’m preparing any meal at home. The key to efficient cooking is having every single ingredient measured out and ready to go before you start any cooking. Once you start following this method, cooking will become seamless.


8. Mixing Bowls

OXO plastic mixing bowl set. Kitchen essentials.

Probably my most used tools (aside from my knives) because I am always baking in my free time. These OXO Plastic Bowls are great because they have a rubber rim on the outside which stops the bowls from sliding around on the countertop while you’re mixing.

Stainless steel mixing bowls. Kitchen essentials.

I also love stainless steel mixing bowls. They’re always big enough to get the job done and they come in a variety of sizes.


9. Dutch Oven

5.5 Qt Le Creuset Dutch Oven in the color Provence and a 4 Qt Staub Cocotte, in the color Turquoise. Kitchen essentials.

My most prized possession is my 5.5 Qt Le Creuset Dutch Oven in the color Provence. I also own a Staub Cocotte, in the color Turquoise, that is a little smaller in size (4 Qt) and works just as beautifully.

5.5 Qt Le Creuset Dutch Oven in the color Provence and a 4 Qt Staub Cocotte, in the color Turquoise, with the lids open. Kitchen essentials.

I use these to make braises and stews, to deep fry, and even to make pasta sauce! They are a true work horse in the kitchen, and I couldn’t imagine cooking without them.


10. Sheet Pans & Cooling Racks

Nordic Ware half sheet pan and quarter sheet pan with cooling racks. Kitchen essentials.

Speaking of work horses, these sheet pans are my life line! Kitchen essentials, indeed! Perfect for roasting vegetables and chicken, finishing off steaks in the oven, baking cookies, and so much more. We use these every single day in culinary school & I use them just as much in my home kitchen. I have the quarter sheet pans and the half sheet pans with matching cooling racks by Nordic Ware. The quarter sheet pans are half the size of the half sheet pans and are perfect if you only make one to two servings of food. Half sheet pans are great for making larger amounts of food and can easily fit a dozen cookies on them.


11. Skillet

10 inch stainless steel All Clad frying pan. Kitchen essentials.

My favorite skillet is the 10 inch stainless steel All Clad frying pan. These are the only pans we use in culinary school & I am fell so in love with them that I just had to have them for my home kitchen as well. They create the most perfect sear on different types of meat, and the crispiest chicken skin. You can also get most perfect pan sauce out of them from the fond formed by the seared meat. I also make french toast in here with clarified butter and turns out perfectly every time.

10 inch stainless steel All Clad frying pan. Kitchen essentials.

The possibilities are endless with a good stainless steel pan. The trick to cooking with them is to get them super hot with oil before adding anything you plan to cook. This way you will have less of a chance of the food sticking to the pan. I definitely consider this to be in the top 5 of all kitchen essentials.


12. Nonstick Pan

Always Pan by Our Place in the color Sage. Kitchen essentials.

I love a good nonstick pan for scrambled eggs! The pan I’ve been using the most this year is the Always Pan by Our Place.

Always Pan by Our Place in the color Sage with a steamer basket, & a wooden spatula. Kitchen essentials.

They come in an array of beautiful colors (the one I bought is pictured here in the color Sage), and are equipped with a lid, a steamer basket, and a wooden spatula that fit right onto the handle and in a little indentation built in the lid.


13. Silicone Spatulas

Silicone spatulas. Kitchen essentials.

I think I use these more than I use cooking spoons. These silicone spatulas are used every single day in every single application you can think of. They are described as “flexible, heat-resistant, and non-scratch”.


14. Fish Spatula

Fish spatula. Kitchen essentials.

This is the only type of spatula we use for cooking in culinary school. It is long and narrow so it’s easy to flip steaks, fish, vegetables and burgers with. It is also very light and thin, so you won’t damage your food trying to get underneath it.


15. Kitchen Scale

OXO digital kitchen scale. Kitchen essentials.

In my opinion, the two most important tools in any kitchen are kitchen scales & thermometers. We’ll get to thermometers soon, but as for kitchen scales, they provide accuracy when you’re trying to follow a recipe. They are super important when it comes to things like baking, fermentation, and making brines. I use a kitchen scale in every cooking application. (The kitchen scale pictured is an OXO 22 pound scale, however it is currently sold out on amazon. I also own an Escali Primo scale that I have linked in its place & it works just as well. It’s also more affordable.)


16. Thermometer

Thermapen Mk4 by Thermoworks. Kitchen essentials.

Kitchen thermometers might be the most important kitchen essentials you could own. I use this Thermapen Mk4 by Thermoworks for quick & accurate readings on the temperatures of my proteins. This tool will save you from undercooked or overcooked food (especially chicken and beef, which is important to get right). Chicken is safe to eat at 165°F, and white meat is usually dry and overcooked past that temperature. You never have to guess the doneness of your steaks again when you own a food thermometer. It’s like magic!


17. Stand Mixer

KitchenAid Artisan Stand Mixer in the color Blue Willow.

My best friend!!! I love my stand mixer with all of my heart, and I use it way more than I ever thought I would before purchasing it. I own the KitchenAid Artisan Series 5 Qt Stand Mixer in the color Blue Willow. This mixer comes with 3 mixing attachments (a paddle, a whist, and a dough hook) and can be used in so many different ways. I use it to mix desserts like cakes, muffins, cookies, icings and creams. I also use it to roll out and cut fresh pasta dough with the pasta extruder attachment. There are so many different attachments you can but for this machine such as a cheese grater, a meat grinder, and even a food processor cup! The possibilities are endless with this mixer and in my opinion, it has paid for itself 10x already.


18. Food Processor

This food processor gets the job done! I have here the 14-Cup Food Processor by Cuisanart, and its perfect for kitchen tasks such as chopping up vegetables & nuts, making salsas and sauces such as salad dressings, pesto and hummus, and bringing pie doughs together. I use this pretty often since I’m always making batches of sofrito. I also recently used it to make homemade almond butter. A food processor can also be used to mince large batches of garlic or ginger in seconds instead of chopping it up by hand.

Keep Up with The Latest Recipes

Like what you see? Check out my latest recipes, here.

My Culinary School Journey

Interested on taking a dive into what I’ve been learning in Culinary School? Check out all of my “What I learned in Culinary School Is…” posts, here.

Blog, Culinary School

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Comments

  1. Sista Suga says

    February 4, 2021 at 3:36 pm

    I love reading your posts, seeing your photos, and picking up tips and tricks from you. That’s right, I’m never too old to learn😁

    Keep up the great work, Chef Speshyl! You inspire…

    Reply
    • Speshyl says

      February 6, 2021 at 4:02 pm

      Thank you so much! I’m so glad that you can pick up tips and tricks from my content 🤗 & you’re absolutely right! No one is ever too old to learn!

      Reply
  2. DYvonne says

    October 28, 2021 at 12:08 am

    FYI- #7 the Mise En Place Bowls, the page cannot be found. Love your site and blogs…and definitely the recipes. I printed several to try. =:)…

    Reply
    • Speshyl says

      October 28, 2021 at 1:33 am

      Thank you so much, Donna! I will update it & put a working link now. Thank you for all of your support! ❤️

      Reply
      • Donna says

        December 3, 2021 at 4:47 am

        You’re very very welcome! =:))…

        Reply
        • Donna says

          December 3, 2021 at 4:48 am

          And, thank you for fixing that, I want those bowls. =;)…

          Reply

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Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as a food blogger, sharing recipes and kitchen techniques with her online community of 48,000 foodies across all social media platforms. She is now pivoting into the personal chef field, offering private dining, cooking classes, and meal prep options. Read More…

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thedailyspeshyl

Culinary School Grad • Personal Chef • Recipe Developer
LIVE Online Cooking Classes coming soon!
Recipes linked below

Personal Chef | NYC
Have you heard? Class is in session! Who says cook Have you heard? Class is in session! Who says cooking can’t be fun?! Join me, Chef Speshyl, this Thursday, April 7th, in an online interactive cooking class. Were making a Roasted Chicken with Pan Gravy, Garlic & Herb Mashhed Potatoes, & Balsamic Glazed Brussel Sprouts. 

I’m here to teach you techniques and tips that will level up your home cooking. We will cover everything from knife skills, to perfecting different cooking techniques, to mise en place. I’m also here to show you a good time, so there will always be a great playlist playing in the background. Classes are held LIVE on Zoom. Feel free to leave your screen and mic off if you’re feeling shy, or turn them on and ask any questions you like.

Upon purchase, you will receive a PDF recipe packet with all of the recipes, a grocery shopping list, an equipment list, and some notes for prep before class begins.

You can sign up for the class on my website, thedailyspeshyl.com . Link is in my bio.

See you there! 😊

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#onlinecookingclasses #onlinecookingclass #livecooking #livecookingclass #howtocook #foodblogger #foodblogfeed #blackfoodbloggers #blackchefs #blackgirlswhoblog #brusselsprouts #roastedchicken #garlicmashedpotatoes #garlicmash #mashedpotatoes
Last night on live, we made penne alla vodka! It t Last night on live, we made penne alla vodka! It took a little less than 30 mins, so it makes for a great quick weeknight meal.

Did you hear, I finally have online cooking classes available?! My first one is next Thursday & I’m so excited for it! Click the link in my bio if you would like to book a class with me 😊

You can join me on ig live every Wednesday to see what I’m cooking up next.

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#livecooking #pennepasta #penneallavodka #weeknightdinner #weeknightmeals #foodblogger #blackfoodbloggers #blackchefs #thedailyspeshyl #livecookingclass #onlinecookingclasses #onlinecookingclass #vodkasauce #vodkasaucepasta #pastarecipe #pastalover
This week we hit 20K followers! 🥳 Hi to all my This week we hit 20K followers! 🥳

Hi to all my new friends that have joined me 🤗 My name is Speshyl & my passion is food! Here are a few things about me…

• I started my food blog “The Daily Speshyl” (sharing recipes & kitchen tips) in 2018, but I’ve been cooking since I was a kid. 

• I graduated from CUNY Hunter College in 2017 with a Bachelors in English Lit. Reading is my other passion/hobby.

• I attended & graduated from the Institute of Culinary Education in July 2021.

• This year I am moving into Personal Chef services, including private dining/dinner parties & in home meal prep. I’ll still be sharing recipes along the way.

• I am a Harry Potter and Beyoncé STAN. 

• I watch EVERYTHING. From reality shows like The Bachelor & Selling Sunset, to comedy series like The Office & My Wife and Kids, to musicals like Hamilton & Encanto, and documentaries & thrillers. I’m always looking for new show/movie suggestions.

• Born & raised in New York City.

The explosion of new followers happened rather quickly (I’ve grown from 2,500 at the very end of November, to 20,000+ in the first week of January) & I’m so excited about it! I didn’t do anything differently besides being consistent and letting my posts sit there even if they didn’t perform well. Cooking reels that I made weeks ago randomly started picking up traction in December. So I don’t have any advice on growth besides 1) stay consistent & 2) don’t force content. Post what you love and enjoy, & those who love & enjoy the same things will find you.

Drop a comment below with a fact about you, so we can get to know each other 🤗 

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#thedailyspeshyl #privatechef #personalchef #foodblogger #blackgirlswhoblog #blackfoodie #blackfoodbloggers
French Toast 3 ways 😋 Recently, I’ve been pla French Toast 3 ways 😋 Recently, I’ve been playing with different French Toast toppings. My new found love for French Toast had inspired some creativity. Now, I promised myself that this would be my week of rest/my week off from creating content, so the recipes will probably be up next week. Here’s a little preview of the toppings I came up with…

• Honey-Ginger Glazed Pears with Maple Marscapone
• Macerated Strawberries & Cream
• Caramelized Apples with Almonds

What do you like to top your French Toast with?

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#thedailyspeshyl #frenchtoast #frenchtoasttuesday #frenchtoasttoppings #caramelizedapples #caramelizedpears #glazedpears #maceratedstrawberries #breakfast #breakfastideas #blackfoodbloggers #blackgirlswhoblog #blackfoodie #foodblogfeed #foodblogger #foodblogeats #briochefrenchtoast #brioche
12/25 🥳🎈This year of life has been incredibl 12/25 🥳🎈This year of life has been incredible, I can’t wait to see what the next one has in store!
30-Minute Skillet Lasagna. Let’s admit it. We al 30-Minute Skillet Lasagna. Let’s admit it. We all have those days where we come home and want to get dinner on the table asap. If you’re ever craving big flavors of lasagna but don’t have hours to spend making the sauce & the noodles, this recipe is for you!! I use @raoshomemade Tomato Basil Pasta Sauce as a shortcut & cook my pasta directly in the sauce to make this a one pot meal. Recipe is up on the blog, linked in bio ✨

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https://thedailyspeshyl.com/30-minute-skillet-lasagna/

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#thedailyspeshyl #skilletlasagna #30minutemeals #weeknightdinner #weeknightmeals #lasagna #foodblogger #foodblogfeed #blackfoodbloggers #blackfoodblogger #blackgirlswhoblog #easyrecipes #foodphotography #recipeshare #recipeontheblog #recipeoftheday #castironskillet #castironcooking #lodgecastiron
What are your plans for Christmas dinner this year What are your plans for Christmas dinner this year? Leave a comment below. If you’re still unsure, may I suggest this beautiful pot roast? 😍

This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine and vegetables, this one pot meal is sure to impress anyone this holiday season.

Full recipe is on the blog, linked in bio ✨

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thedailyspeshyl.com/dutch-oven-braised-pot-roast/

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#thedailyspeshyl #potroast #potroastdinner #chuckroast #braisedbeef #dutchoven #dutchovencooking #christmasdinner #holidayrecipes #onepotmeal #onepotrecipe #foodblogger #blackfoodbloggers #blackgirlswhoblog #easyrecipes #easyrecipesathome
This french onion soup has rich flavor from hour l This french onion soup has rich flavor from hour long caramelized onions, brandy to deglaze the pan, and fresh rosemary and thyme perfumed throughout. Topped with toasted french bread and gruyere cheese, it creates the perfect bite.

Full recipe is linked in my bio!

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thedailyspeshyl.com/french-onion-soup-recipe/

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#thedailyspeshyl #frenchonionsoup #frenchonion #foodblogfeed #blackgirlswhoblog #blackfoodbloggers #souprecipe #souprecipes #soupseason
Creamy Garlic & Herb Mashed Potatoes! I’m curren Creamy Garlic & Herb Mashed Potatoes! I’m currently in the process of editing this video for you guys, so it’s coming really soon! This is my favorite way to make mashed potatoes & there’s a few tricks that I’ll share to get them this silky, smooth & shiny.

What do you typically serve mashed potatoes with?

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#thedailyspeshyl #garlicmashedpotatoes #herbmashedpotatoes #mashedpotatoes #pommepuree #foodblogger #foodblogfeed #blackgirlswhoblog #blackchefs #womenchefs #potatoes #easyrecipes
This is a safe space ♥️ Hi to my new followers This is a safe space ♥️ Hi to my new followers & thank you for joining me on this journey! I post new recipes weekly on my YouTube channel & website (all links in bio), cook a lot on my stories, and share many kitchen hacks & quick tips. If you ever have any questions, I’m always willing to help (to me, there’s no such thing as a “stupid” question, so feel free to ask anything).

To my supporters who have been with me on this food blogging journey over the past 4 years, I see you & I love you! I can never thank you enough 🥰

(The *is* typo on the second slide is driving me crazy, but the message still stands)
My Arroz con Gandules video has officially hit ove My Arroz con Gandules video has officially hit over 20,000 views on YouTube 🥳 Swipe to see a few testimonials on how people feel about it. If you’ve tried this recipe out, leave a comment below & tell me what you thought of it 🤗 

It’s so crazy how something I grew up eating/making & comes so naturally to me, is loved by so many others.

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#thedailyspeshyl #arrozcongandules #ricewithpigeonpeas #puertoricanfood #puertoricancooking #foodiesofinstagram #easyrecipes #foodgasm #foodblogfeed #foodblogger #eeeeats
Thanksgiving is quickly approaching! Do you have y Thanksgiving is quickly approaching! Do you have your menu set? If not, I have quite a few recipes on my blog that you would enjoy, including:

• 4 Cheese Baked Mac & Cheese (no roux based bechamel sauce needed & no eggs)
• Braised Turkey Wings
• Honey-Brown Butter Mashed Sweet Potatoes
• Arroz con Gandules (rice with pigeon peas)
• Herb Roasted Chicken
• Collard Greens with Smoked Turkey
• Candied Yams
• Cranberry Sauce 
• Sweet Potato Pie
• Apple Pie

I’ll link all the recipes in my stories, but you can also go straight to my website @ thedailyspeshyl.com to find them there.

What’s on the menu for your Thanksgiving dinner?

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#thanksgiving #thanksgivingmenu #arrozcongandules #ricewithpigeonpeas #bakedmacandcheese #macandcheese #turkeywings #mashedsweetpotatoes #herbroastedchicken #roastchicken #spatchcockchicken #collardgreens #candiedyams #cranberrysauce #sweetpotatopie #applepie #applepies #thanksgivingrecipes #foodblogger #blackgirlswhoblog #easyrecipes #dinnerrecipes #thedailyspeshyl
Homemade apple pie. 🥧 You guys have been asking Homemade apple pie. 🥧 You guys have been asking for this recipe, so I had to get it to you asap! I use a mix of Granny Smith & Honeycrisp apples, & babyyyyyyy! This is the perfect dessert to put on your thanksgiving table this year. Recipe is on the blog.

www.thedailyspeshyl.com/homemade-apple-pie-recipe/

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#thedailyspeshyl #homemadeapplepie #applepie #applepierecipe #applepie🍎 #flakypiecrust #dessertrecipe #applerecipes #thanksgivingdesserts #thanksgivingdessert #pierecipe #piecrust #foodblogger #foodblogfeed #blackfoodbloggers #blackgirlswhoblog #blackchefs #blackchefsnetwork #feedfeedbaking #food52 #food52gram
chicken pot pie, because let be real, it’s not c chicken pot pie, because let be real, it’s not comfort food szn without it! I used a rotisserie chicken and shredded the meat, & I used puff pastry for the crust, because I love a flaky crust AND a good hack that’ll get dinner on the table quicker. Recipe is up on the blog along with the video tutorial!

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#thedailyspeshyl #chickenpotpie #potpie #chickenpotpies #puffpastry #puffpastryrecipes #pieseason #easyrecipes #dinnerrecipes #dinnerideas #comfortfood
Apple Cranberry Slab Pie. I made this recipe from Apple Cranberry Slab Pie. I made this recipe from @sallysbakeblog as a part of her November baking challenge & it was a hit! I’m in a pie crust obsession stage, trying to find one I like best & I think this has been my favorite so far! Idk, something about making pie crust is just so therapeutic to me 🧘🏽‍♀️

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#sallysbakingaddiction #sallysbakingchallenge #applepie #slabpie #applecranberry #applecranberrypie #dessertsofinstagram
ICYMI: We made chili on my stories the other night ICYMI: We made chili on my stories the other night! Here’s the full video, showing you how.

Here are also some q&a’s that I got in my dm’s about the recipe:

Q: why are the spices added after the meat is almost browned?
A: spices have a tendency to burn quickly over high heat, and can take on a burnt/bitter flavor. To avoid that, I throw them in after to bloom them in the oil and not leave them for too long over high heat.

Q: I’m allergic to cumin, is there a substitute?
A: yes! Try using coriander in half the amount, if you’re not allergic to that. If you’re allergic to that as well, you can omit it! The chili will still turn out fine.

Q: can I use olive oil instead of vegetable oil for the chili?
A: you can, but olive oil has a lower smoke point than other oils, so you would have to be very careful with watching the temp. Olive oil can burn quickly, so if your open to other neutral oils, such as avocado oil, grapeseed oil, or canola oil, they would all make better options. They all have higher smoke points which is needed to brown the beef.

Q: can chili be frozen? How do you store it?
A: absolutely! I like to let my finished chili cool and then place it into a gallon sized Ziploc, freezer bag. I flatten in out so it can take up minimal space in the freezer, and throw it in there for up to six months! Reheat by thawing and warning it up in a pot.

Do you have any other questions? Feel free to drop a comment below 🤗

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#thedailyspeshyl #chilirecipe #chili #chiliconcarne #chiliseason #easyrecipes #onepotmeal #onepotmeals #fallrecipes
New Recipe 🌟 it’s that season! The temperatur New Recipe 🌟 it’s that season! The temperatures are dropping & nothing sounds better than a warm bowl of chili. I go a little crazy with the toppings so you’ll find sour cream, cheddar cheese, scallions, cilantro, & Fritos on my bowl of chili. The toppings are completely optional & up to you, so other than that, this is a dairy free recipe (shout out to all my lactose folks!) The recipe link is in my bio (full written version & full @youtube vid) & I’ll be making it tonight on my stories. 

Now tell me, what’s your favorite chili toppings?

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#thedailyspeshyl #chili #chilirecipe #chiliconcarne #slowcookermeals
The assignment was the 70’s 🕺🏽 Happy Hallo The assignment was the 70’s 🕺🏽 Happy Halloween!
Happy Sunday! What are you cooking today? How abou Happy Sunday! What are you cooking today? How about this Pan Seared Chicken Breast with Brandy Pan Sauce 👀 Crispy skin & juicy meat basted with butter, thyme, rosemary, & garlic… it’s what dreams are made of. The full recipe is on the blog now & a whole video tutorial is up on my @youtube channel: The Daily Speshyl.

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#thedailyspeshyl #panseared #pansearedchicken #pansauce #easyrecipes #easyrecipe #dinnerideas #dinnerrecipes #foodblogger #foodblogfeed #foodphotography
On August 19th, I walked into @iceculinary and pic On August 19th, I walked into @iceculinary and picked up my diploma. Exactly a year later from the date of my first class. I graduated with the highest honors (a 3.92 GPA) & the Most Likely To Succeed Award. Everytime I start to doubt myself or start to feel imposter syndrome, I look at this piece of paper & remember what I achieved in less than a year.

Over the summer I landed an externship at Michelin Starred restaurant, Gramercy Tavern & it was the greatest experience ever. I was lucky enough to work there with my friend & classmate @boy_timmy ,so I never felt uncomfortable or alone. My coworkers/fellow chefs were amazing. They were always willing to teach me & answer any questions I had. They never made me feel out of place. 

Working in a restaurant challenged me in so many ways. It taught me how to pace myself, & how to work off of written lists/write everything down instead of just working from my head. Culinary school prepared me a lot to enter the restaurant world, but it’s a whole different ballgame when you actually step in there and get to work. The long hours, standing, prepping, going up and down stairs with 24 quart Cambros filled with water and beans or water & sliced Idaho potatoes for chips💀 I got my first real kitchen injury while slicing potatoes on a mandoline. It was not a pretty sight. IYKYK. I even worked the line for a bit on the seafood station until I injured my hand shucking oysters (I didn’t stab myself, but my hand blew up to twice it’s size & was in so much pain from shucking so many). Nothing prepares you for the toll it takes on the body, but the knowledge you can gain in such a short amount of time makes it worth it. It’s really a one of a kind experience.

I’ve decided to step away from the restaurant world & go into private cheffing and food media/recipe development. Food media has always been my passion, as well as cooking for others. I know I have a long way to go, but I’m happy with the way this journey is beginning ☺️

*the last picture is January 25, 2020, the day I officially enrolled*
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