The boom of the kitchen sector has arrived, and with it we are seeing more and more potential apprentices and chefs. Reality shows about cooking have opened a new world to discover, where many have found a vocation. Being a chef requires passion, tenacity and a lot of discipline, and involves many hours of work and practice to achieve the perfect dish.
To achieve perfection and balance techniques and flavour, the professional kitchen space should be ideal, especially if we are facing a group of students eager to learn. At Repagas we are passionate about cooking, and so today we want to give you our advice for equipping your cooking school with the best catering equipment so that students can enjoy a space to learn the craft and become inspired.
Areas of a cooking school
Cooking schools currently have a variety of areas for the training of their students. The main classrooms are rooms for students in which the kitchen is the focal point, where the chef teaches his techniques and knowledge. These types of venues must have, as a minimum, a large preparation counter, a kitchen, and a combi oven, as well as the most common kitchen utensils and minor equipment.
Another important area within a cooking school are the workshops. In these kitchens students will spend most of the time practicing their creations to perfection. The fundamental factors when equipping these types of areas are quantity and space, as students will be working simultaneously most of the time. The workshop kitchens should be spacious and with duplicate equipment, it could be said that designing and configuring this type of space does not differ much from a restaurant with a large number of diners. The workshops need large preparation and storage surfaces with neutral stainless-steel parts, a large industrial kitchen with several burners so that pots and pans can be placed regardless of size, several ovens for cooking at the same time, refrigeration and washing equipment, among others.
As a last important recommendation when equipping any kitchen space, equipment should have rounded corners and edges to prevent accidents, and surfaces should be smooth without joints as well as being easy to clean and assemble. In addition, we recommend that the legs of the equipment have a spacing of 15 cms with the floor.
We hope these tips will help you, leave us your comment and tell us about your experience in cooking schools.
