OK, it looks like I'm going back to school at the beginning of next year...I know all your preceptions on Geroge Brown but it's hard to go anywhere else thats less accesible for me at this time. My question: what kind of equipment/tools will/should I get for the chef training program? I still have all my tools from the baking program so I think I have half of what I need but I'm more concered with the knife requirments. I have my chefs knife, utility knife, paring, bread knife, and 3 pallet knives (straight, offset, and mini offset). Can anyone recommend what else I may need to add to my already full tool kit and knife bag?