Forget the Kitchen Sink, One Will be There Already.

It was only two years ago that I was filling out the paper work and sending in a hefty sum of money to Johnson and Wales to finalize my enrollment.It wasn’t long after signing on the dotted line that I received an email with a list of names of current and previous students that I could talk to about attending JWU.I gained so much information about attending culinary school from these students, and it was great to feel prepared before actually starting school.

Now that I will be a junior, it is my time to talk to future and perspective culinary students and answer as many questions as they may have.With all of the emails that pass back and forth, I have noticed one question that seems to be on a lot of people’s minds.They all seem to want to know; what do I need to bring with me that will not already be in my knife and tool kit.

Now, I know that each set of tools that you receive will vary from culinary school to school but here are some general items that I know are necessary.

  • A camera to record everything you make
  • Scissors
  • Tape (scotch tape for labeling)
  • Permanent markers
  • A nice microplane
  • Ruler (one that can be washed)
  • Calculator
  • Keep a small square of cupboard lining, this can be put under cakes while on a turntable or under anything to keep it from sliding around

On top of that, I have found that it is nice to have some of the following tools.Some of these tools are geared mostly towards baking and pastry but can be used on the culinary side as well.

  • Exacto knife
  • A small sifter (this is great for doing detailed dusting)
  • Decorative cutters (fun shapes are a great way to make your products stand out against the other students)
  • Extra piping tips
  • Extra bowl scrapers and bench scrapers
  • Tylenol or Aspirin, band-aids, and a granola bar ( they will all come in handy!)

As you progress in cooking labs, you will learn what you need or might want to add to your kit.My last piece of advice is to use colored electrical tape to mark ALL of your tools.Electrical tape does not easily come off after repeated washings and the bright colors make it easy to identify.Culinary labs are notorious for peoples tools getting stolen so make sure you never leave any of your tools in the dish sink or out of your sight.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            2 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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