Shelf One: Just Good Cooking
Kosher salt
Dijon mustard
Freshly ground black pepper
Good quality butter

Shelf Two: Red Wine Boosters
Dried thyme
Dried oregano
Dried rosemary

Shelf Three: Magic Fairy Dust
Shallots
Manchego cheese
Pine nuts
Dried mushrooms

Shelf Four: Really Special but Worth the Splurge
Extra virgin olive oil and pure olive oil
Good quality aged balsamic vinegar
Fleur de Sel
Demi-glace

Extras:

Sherry vinegar
Garlic
Fresh lemon
Goat cheese
Sesame seeds
Sesame oil
Corn — any form
Bittersweet chocolate
White pepper
Dried fruits
Vanilla bean
Coconut milk

Equipment:

Food processor
Spice grinder
Professional tongs
Stock/pasta pot
Salad spinner
10-12-inch heavy skillet
Omelet pan
Wooden spoons
Cast iron skillet
Plastic, flexible cutting boards
Wood (NSF certified) cutting boards
Cookie sheet
Pyrex casserole pan
Heat-proof rubber spatula
Chef's knife, fillet knife, boning knife, paring knife
Whetstone and sharpening oil
Honing steel
Immersion blender