What's Your Fancy? Chef Camilla Marcus's Cooking Essentials

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."

Camilla Marcus is an old soul. "The through line with me is: what's old school is new school again," says the L.A.-based chef. "I've always loved things that had stories—like I want to know the story of everything, and why it was created. I think it's because the journey to me is even more important than the actual end product or what you find."

Marcus has a fascinating story of her own. "It's actually funny, I feel like I'm one of the few chefs where it's not a family business. I always loved restaurants and food— it's definitely how I express myself," she tells Town & Country. "I knew I wanted to go to culinary school and explore the industry, so I went right after college. Much to my college guidance counselor's dismay because at the time it wasn't seen seriously. She was like, 'I might get fired.' I was like, 'I don't really understand why!'"

It was a gamble, for sure, but one that worked out in the end. Marcus has hosted events for renowned brands like Goop and cooked for A-Listers like Cameron Diaz, and now also runs a successful zero-waste food company called west~bourne. "Our mission is to align personal and planetary health, and to create products that connect the burgeoning regenerative farm community with consumers who care about climate change," she says. "My passion has always been about bringing food and sustainability together. It's the thing we spend the most amount of time, energy, and capital on. We make more decisions about food and beverage in our daily lives than anything else, and I've always felt that that could have such a tremendous collective impact."

Ahead, Marcus shares the cooking essentials she can't live without.

Avocado Oil Set

"We created a product that I felt was really missing in the market and something I wanted in my cooking. I think it's interesting how little known avocado oil is because it's actually the perfect oil. It's neutral, it can go sweet or savory, it's a 1:1 for butter, but it's also really high in great nutrients and good fats. It's one of the few foods they say you can live on in the desert alone. It really is like the ultimate superfood but also [has a] really high smoke point.

I use the refined avocado oil in all my baking, I use it on my grill—absolutely everything. Then, I use the extra virgin for finishing. I put it on ice cream. Honestly, I put it on my elbows—it's actually an amazing inside and outside beauty product."

Wooden Bowl Stand – Tripod

"This was actually originally gifted to me by Clare de Boer, who's a chef in New York and one of my closest friends. When I moved from New York to Los Angeles during the pandemic, she sent it to me as a housewarming gift and I was like, this is genius. It's the last heritage wood mill in the States, and I love serving a big salad in it for every meal. It's amazing to have this giant salad that's not taking up the entire tabletop, so it's sort of my way of helping people integrate greens into their everyday dining. It's a little bit of a showstopper. Even with just doing a very simple green salad can be this moment of presentation, which I think is really special."

M'150 B Copper Sauce Pan With Lid, Brass & Helper Handle, 3.5-Qt

"Mauviel is a very old French brand that has been doing copper [cookware] for a long time, and this is just one of those forever pots. You're going to have it in your kitchen for all time. I have friends who are very fortunate their grandparents cooked [in these pots] and passed them down. It becomes this family heirloom. I love that idea, thinking of something that's usually utilitarian in perspective becoming an heirloom. I mean, it's sort of the pot I plan to pass down to my kids too."

Long Spoon

"Herriott Grace is a father-daughter duo [brand], which I think is the most touching thing. I love the history and you can feel and see the love they have for both each other and what they're making in the products. I keep this old pitcher filled with my wooden spoons and my rolling pins out on my counter. Having even just a couple of those that are showpieces but also functional and easy to clean—they're gonna last forever. A really wonderfully made wood spoon that's actual wood that's meant to be used all the time is something you're gonna have forever, and less is more and quality over everything."

Carbon Steel Rounded Kitchen Knife 16cm with Olivewood Handle

"[Every cook should] have a great knife. I don't mean great as in expensive, just one really well-made sharp knife takes you places. Obviously chefs have a million knives for all different things, but I think a home cook and someone who isn't doing it professionally don't need to have such a huge selection. Start with one that is really an investment piece that can do a lot of different things."

Olive Ateliers

LEARN MORE HERE

"I've been shopping with [founders] Kendall and Ben [Knox] and their team since they were doing it out of their garage. When we first moved to L.A., Olive Ateliers was just on Instagram and they would put up a couple of things and we would go over. Now, they have this massive warehouse in downtown, sourcing these beautiful old soul, old objects from around the world.

I particularly love their stands. I have one that has my soap and scrubber next to our sink, and then I have a marble one where I put my avocado oils next to my stove top. I think having those things that you use regularly out at the ready but can be put in vessels and on objects make it look intentional and also make the act of cooking something special."

Oil Pour Spout

"The special thing about this spout is that it's plastic free. Very few spouts are and they are really hard to find. We're a plastic-free company—everything that we touch and use and in our packaging is plastic-free from the start."

Tall Cocotte, 5 qt.

"This is the thing on my countertop that I probably use the most. Honestly, sometimes I don't use saute pans because I'm lazy and everything kind of ends up at the stove. I do a lot of curry in it, a lot of stews, I make my stock in it, and I make oatmeal for my kids in it."

Antique Stone Mortar and Pestle Bowl Set

"[Objects] that are older tend to be tried and true. They're not gonna stain, they're gonna clean, and actually work. They have been tested and you can see the wear and tear and that it's still holding up. I would argue the same about buying a couch: If you find something vintage that has really stood the test of time, it's of quality, and I love that no one else will have it. I definitely enjoy something that's unique, unique to me, and unique to that makers story and to the history of that piece. I like making everyday routines and everyday objects something special."

You Might Also Like

• 12 Weekend Getaway Spas For Every Type of Occasion

• 13 Beauty Tools to Up Your At-Home Facial Game