will you be purely demonstrating - or will you require cooking areas for students also ?!

As an former professional chef and now a builder...I have more questions than answers. How many students will be in the kitchen at one time? Does there need to be a demo kitchen and classroom atmosphere? What is the goal of departing students, to join the ranks of the culinary professionals or just be darn good in the home kitchen? How will clean up be handled? Food storage? Will there be a restaurant attached to the school so that the lessons get eaten? Or will the class eat their creations? Is there a separate baking class or will that be folded into the rest of the curriculum? How much floor space is there to devote to these interdependent questions? At first blush, a commercial kitchen is most likely required by the health department. How it is set up is then about my list...and my list can get longer!

^^Right?!! Cooks, can fix stuff. What more could a girl want?

Ummm..someone that is communicative, emotionally available and empathetic? Makes a steady income and doesn't come loaded with baggage? Has at least a nodding acquaintance with down time or vacations? Wears clothes that haven't got paint and caulk on them...or sawdust in the cuffs...maybe owns at least one pair of street shoes..that don't look like work boots? Takes his muddy boots off at the door? Is young enough to consider starting over? Kind of lot of things I'm not and been informed of same!

Sorry for the threadjack! They made me do it!

Cooking and building outweigh those issues!!

I haven't been here that long, but I already know the first three aren't true. The rest of it, completely unimportant!

And yes, sorry for the hijack. :)

Did these people also require genetic testing to rule out any possibility of mutations?

There ain't nothing like a man with some experience, know-how, calloused hands, worn blue jeans and a leather tool belt...

Agreed Jayme. I became a fan when he pleaded with someone not to paint over their gorgeous woodwork.

And... can cook, and appreciates wine, and...
They must have, Jayme. No other explanation for that.

He's probably sorry that he answered this dilemma...

Oh we' re all coming out of the woodwork

Ok..someone hurry up and start a new thread so we can keep coming out of the woodwork on it!

@kimdee 24, Can grab the bull by the horns and get the job done!!

^Win!
Cleans his open kitchen shelves once every two weeks. Can't be THAT messy!

Takes a lot of time and energy to help others

More positives! Sorry if we're embarrassing you, Mr. Ironwood. :)

tee hee ! someone has some pals on here !!

I think we chased the chef out of the kitchen!

He's hiding on the painting the wood in the study thread!

We chased the OP away for sure. To the original poster: we apologize sincerely for hijacking your thread. We got a little carried away, all in sincere fun. I'm glad to see you've started a new one and hope you get the answers you were looking for. We promise to stay out of it this time. :)

we will be requiring cooking areas and intend to have 10 students at most in each class

How many students do u plan to have at a station at a time? My recollection in school was 3 to 4 at most.

How did I miss this one??

Ok ! So do those 10 students all need a prep. Cooking and sink area each - or are the lessons structured that they can take it in turns ?!

lessons structured so they can take turns, we are looking at reducing the num of students to 5 at a time

How much space do you currently have, or will this be an addition or new construction?

@flwrhead, " You had me at hello gumwood" Ok I'm done.

about 300sqm for the 3 kitchens

I would make enough counter space to keep as many people working as possible..doing prep, etc.

ya good idea

Sorry! I was working at working. Ideally there are then three cooking stations, segregate them to hot foods, cold foods and pastries. Pastry has overlap to other stations with convection ovens and pizza ovens and a big stand mixer with accessories. Hot area has minimum 8 burners...better 12 and three ovens, 2 salamanders. Refrigeration in front of hot and cold line. Post a floor plan and I can give a rough preliminary layout.

the culinary inn, I'm back...sorry to have created the monster on your post. If you can give me a dimensioned drawing showing doors, windows, plumbing and gas it will help me work through the preliminary lay out. I'm not familiar with restaurant equipment in Nigeria, but I have designed two restaurant kitchens here in the states. With the square meters you have i think we can include some seated class area as well....or at least tall stainless tables with stools...they can double as prep tables and eating bars as well. I saw something in the comments about a second post? I'll try and track that down so we can get something happening for you.

My kitchen is only 8feet x 13feet and I have a 6 burner stove. I have taught in my kitchen - 4 students only - didn't have the space for more - but preparation space is vital. Another 'in home' cooking school I've seen had a large mirror placed at an angle above a centrally positioned stove, so the students could see what was happening.

The Culinary Inn: I'm truly sorry that the little observation I made about the lovely Mr. Ironwood took away the focus from your question at first. Good to see that we're all back to business :-) Good luck with your cooking school. I'm sure that with the help of all the lovely Houzzers who know what they're talking about, it will be a lovely kitchen. I don't know much about kitchens, so I can't help. Sorry.

stainless steel surfaces are easier to clean and disinfect.

k will get floor plans

Great! I'll keep checking back!

Still checking back!

ya will get them soon

OK!

A commercial one.

yes