I found an article in the New York Times titled “A No-Frills Kitchen Still Cooks” in which professional chef Mark Bittman told how he decked out an entire kitchen for about $300 including every cooking utensil someone would need to cook like a pro. Not only did he list every utensil you’d need to create even the most elegant of dishes, but he listed exactly how much to spend on it. Throughout the piece, he promoted this philosophy: “It needs only to be functional, not prestigious, lavish or expensive.”7
