Home / FAQ
Bench Questions, Straight Answers
The questions home cooks ask us most, answered the way a tutor would at the end of class: briefly, honestly and with a nudge towards the right next step.
Read the answers
How do I know which level to book?
Use the recipe list as your test. If you've made none of the dishes, start at beginner. If you can follow a recipe but don't know why it works, you're an improver. If you change recipes and they still work, look at advanced classes. When torn between two levels, choose the lower one with a smaller group.
Do I need my own knives or equipment?
Almost never. Schools supply equipment. Some knife classes invite you to bring your own chef's knife so you learn on it; wrap it and carry it in a closed bag. Bring containers for take-home bakes if the school suggests it.
Is an online class worth it for bread?
For schedules, method and troubleshooting, yes. For the feel of well-kneaded or properly proved dough, in-person is better. Many people do an online class first, then one hands-on day. See formats.
What class size is good?
For hands-on classes, up to about twelve students per tutor is comfortable. Demonstration classes can be larger, because you're watching rather than cooking.
Will I make everything from scratch in one day?
Not always. Slow doughs such as sourdough and croissants are often mixed by the tutor in advance. That's normal; just ask whether you'll also make a batch from scratch to finish at home.
Can schools handle dietary requirements?
Many can, but tell them when you book, not on the day. For serious allergies, ask how the kitchen manages cross-contact, since flour and nuts travel easily in a busy room.
What if I need to cancel?
Policies vary widely. Many schools allow a transfer to another date with notice but don't refund. Read the terms before you pay, and keep the confirmation email.
Are professional diplomas worth it for home cooks?
Usually not. Diplomas from schools like Le Cordon Bleu, Leiths or the CIA are built for career changers. A handful of well-chosen short courses suits most home cooks better.
Do you earn money from the schools you mention?
No. We take no commission, sponsorship or free places. More on that on our about page.
What should I wear to a cooking class?
Closed flat shoes, comfortable layers, hair tied back and no loose sleeves. Bring an apron if the school asks, and leave rings in your pocket for dough work.