One chef's knife (20 to 25 cm) you know the feel of. Sharpened before you fly.

One paring knife.

Optional: one boning or filleting knife if you have one.

Knife guards or a knife roll. Loose blades in luggage cause grief at security and accidents at the bench.

A small honing steel.

Two or three plain chef jackets or plain white t-shirts.

Two pairs of black or chef-pattern trousers.

One apron (a second is wise).

One pair of closed-toe non-slip kitchen shoes you can stand in for ten hours.

Two side towels minimum. Tea towels do not count.

Personal medications, in original packaging.

Sun protection (sunscreen, lip balm with SPF) for outdoor villa or marina locations.

A reusable water bottle.

A small notebook and pen. Bring this every day, every service.

Phone with at least 5 GB of free storage. You will photograph plates through the week, even if you are not on the career track. Your future self will want them.

Passport valid for at least 6 months beyond your travel dates.

Travel insurance.

Any visa documentation if needed.

A printout of your booking confirmation and emergency contacts.

An up-to-date CV, printed and digital. Your instructor can review and tighten it midweek for chef applications.

A draft chef profile (one-page bio: who you are, where you have cooked, what you cook well, the role you are looking for, two references). A blank-page draft is fine; the instructor's job is to help you sharpen it.

Hard suitcases (storage is limited at most of our locations).

A trolley of speciality kitchen gadgets.

Strong perfume or aftershave (it competes with everything you cook, and fellow students may be sensitive).

Heels for evenings ashore (cobblestones, pontoons, tiled floors, not carpets).

A second pair of trainers (one pair of kitchen shoes is enough).