Please bring your own chef knives: You will need your own knives for the hands-on instruction classes. Mark your knives clearly with your name or a symbol (in permanent ink) to identify them. You will need one 6- to 10-inch santoku or chef’s knife, and one small paring knife. A 5-inch serrated knife is recommended but optional. All knives must be with protective sheaths or in a knife case. If you are traveling by airplane, you must pack your knives in your checked luggage; do not pack them in your carry-on luggage.
Appropriate clothing. Attendees of all courses except Fundamentals are required to wear a Chef’s coat and hat. In addition to a chef coat, we recommend two bib-style aprons to keep your chef wear clean.
Closed-toed shoes are required for safety. You will also want them to be suitable for standing, walking, and working in the kitchen.
Hair restraints: hair ties, cap, chef hat or other appropriate head wear to keep hair out of your face and the food. If you do not have appropriate hair covering you will be required to wear a hair net during all hands-on portions of the training.
Student supplies, such as a notepad, pen and pencil.
Your Living Light Recipe Binder, if you are a returning student.
Do Not Use
Jewelry. In order to remain food safe, we require students not to wear bracelets or rings. A plain wedding band is allowed.
Nail polish: Do not wear nail polish or artificial nails. It is required that nails are cut short; if nails are not acceptable length it is required you wear gloves.
Perfumes or scents of any kind are not permitted. In order to remain food safe, we do not allow the use of perfumes as they will enter into the food. They also negatively affect our tastebuds and the aromas of the gourmet foods we will prepare in class.