Knife set: at minimum a chef's knife (20-25 cm), a paring knife, and a serrated bread knife. Packed in a roll bag, not loose.

Honing steel: for daily knife maintenance. Non-negotiable.

Silicone spatula: heatproof. Indispensable for scrambled eggs, sauces, and scraping pans.

Tongs: a pair of long, locking tongs. Essential for turning meat, plating, and general service.

Oven glove: dry and good quality. Bring your own. Shared oven gloves in busy kitchens are invariably damp.

Loaf tin: for bread baking in any oven.

Non-stick pan: eggs are unforgiving on a poor surface. Bring your own small non-stick if possible.

Sieve or fine-mesh strainer: for stocks, sauces, and plating.

Aprons: bring at least two. You will go through them faster than you think.

Closed-toe shoes: non-negotiable in a working kitchen. Trainers or dedicated kitchen shoes. Nothing open-toed.

Hair ties: long hair must be tied back during every service. Bring spares.

Comfortable clothing: light, breathable fabrics. Kitchens are hot and the week is physical.

Notebook and pen: your prep lists, recipes, and instructor notes live here.

Personal medication: in original packaging, with enough for the full trip plus a few extra days.

Power bank: fully charged. Kitchens are not always near sockets.

Passport valid for at least 6 months beyond the end of your trip

Travel insurance with relevant activity cover

Travel visa if applicable