redeyedanimal Posted February 4, 2012 Share Posted February 4, 2012 Culinary school. Who else has gone through it? Quote Link to comment Share on other sites More sharing options...
theprotester Posted February 4, 2012 Share Posted February 4, 2012 Not even close, I've done a few master classes - but that's about it. I hate school, but I love cooking - I'd hate to ruin my love of food with homework! Much respect to anyone that goes to the higher level though. For a start, my knife skills are shocking! Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 5, 2012 Share Posted February 5, 2012 I learned my knife hold was wrong within the first 2 weeks of kitchen classes. Shit happens, then you get better. School is for learning the hows and whys that have always come to mind when cooking, it is for furthering a passion that is already alive within yourself. Culinary school is not like university bullshit so far. 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted February 5, 2012 Share Posted February 5, 2012 Keep us posted on your progress. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 5, 2012 Share Posted February 5, 2012 Time to build a resume for culinary stuff, it's much different than a business resume apparently. I'm curious about how how the Japanese/Eastern Asia class is going to go... Quote Link to comment Share on other sites More sharing options...
El Vergudo Posted February 5, 2012 Share Posted February 5, 2012 i went to the culinary academy in s.f. save your money. not worth it. i regreted going there. the school is currently being sued by a few hundred former students. when i tried to apply for jobs and told them that i was attending that school, the employers didnt care about the school. they wanted to pay me minimum wage, and put me as a dish washer. they wanted real world experience. not school experience. but dont take it from me, anthony bourdain pretty much wrote a chapter called So You Want To Be a Chef in his book 'Medium Raw'. he hit it dead on. "Ask yourself first: is this culinary school even any good? If you’re not going to the Culinary Institute of America, Johnson and Wales, or the French Culinary Institute, you should investigate this matter even more intently, because the fact is, when you graduate from the Gomer County Technical College of Culinary Arts, nobody hiring in the big leagues is going to give a shit. A degree from the best culinary schools is no guarantee of a good job. A degree from anywhere less than the best schools will probably be less helpful than the work experience you could have had, had you been out there in the industry all that time" http://ruhlman.com/2010/09/so-you-wanna-be-a-chef%E2%80%94-by-bourdain-2/ Quote Link to comment Share on other sites More sharing options...
El Vergudo Posted February 5, 2012 Share Posted February 5, 2012 on another note... momma's cooking! Huaraches. (mexican food) 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted February 5, 2012 Share Posted February 5, 2012 i say that all the time when people try and pull the whole "you need a degree" crap. Youre better off putting 4 years worth of job experience in a company or companies to get where you want to go. Not to mention its more rewarding financially and educationally in the long run. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 5, 2012 Share Posted February 5, 2012 First off if anyone thinks they are gonna walk into some position worth a damn straight out of school without any experience is a fucking idiot. You have to pay your dues just like anyone else. Ive said this before but, ,culinary school is what you make of it. If you take it seriously then it can do wonders for your career. It's helped me and I had already put in 7 years in kitchens. But now with my experience plus schooling im in the garaunteed saute or grill position and even lead or sous positions. Experience is key though. You gotta have grit behind the ears before you get any respect. And dennys doesnt count. Quote Link to comment Share on other sites More sharing options...
McLovin Posted February 5, 2012 Share Posted February 5, 2012 my meal was so good i video taped it and posted it on the tube Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 5, 2012 Share Posted February 5, 2012 First off if anyone thinks they are gonna walk into some position worth a damn straight out of school without any experience is a fucking idiot. You have to pay your dues just like anyone else. Ive said this before but, ,culinary school is what you make of it. If you take it seriously then it can do wonders for your career. It's helped me and I had already put in 7 years in kitchens. But now with my experience plus schooling im in the garaunteed saute or grill position and even lead or sous positions. Experience is key though. You gotta have grit behind the ears before you get any respect. And dennys doesnt count. this. I've already been in the industry 8 years, this is just getting me the paper credibility and formal french training to hone skills. Quote Link to comment Share on other sites More sharing options...
HUSK Posted February 5, 2012 Share Posted February 5, 2012 cheeseburger pizza WOW :eek: :eek: I need this for breakfast!!!! Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 5, 2012 Share Posted February 5, 2012 Carnitas the hombres at work made for dinner. I love thursdays at my job. Fried egg, chicken apple sausage, caramelized onion potato hash, hot sauce Seared scallops and prawns, poached egg, sauteed onions, bushamejii mushrooms, crispy noodles, sriracha vinaigrette, togarashi, bamboo shoots Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 5, 2012 Share Posted February 5, 2012 Sorry about the size. Ill resize once I have access to an actual computer. Quote Link to comment Share on other sites More sharing options...
Fist 666 Posted February 5, 2012 Share Posted February 5, 2012 i had about 7 years experience when i went to culinary school. i chose schools poorly and have paid for it in a lot of ways. just avoid le cordon bleu schools no matter what. in comparison to CIA, j&w, and a few others the differences are night and day. a community college would have offered the same degree as LCB at 1/4 the cost. while i was still cooking the degree did benefit as it showed i was committed to the industry, but equal experience to a CIA grad was noticeable, particularly in the pastry side of the house. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted February 6, 2012 Share Posted February 6, 2012 cook outs popping up in my area. Heard good things. Enjoyed my shake sirloin and crab cake from work with some veges...next day re heat so it wasnt as good as it could of been. same old pasta med I always post. Left over day. Rotisserie chicken, apple wood smoked bacon, spinach, and seasonings. Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted February 6, 2012 Share Posted February 6, 2012 Yesterday's breakfast. Steak topped with marinated & roasted orange pepper, two eggs with some arugula, toast and 4 pieces of bacon. The PBR was from the night before but there's definitely some whiskey in my coffee. Quote Link to comment Share on other sites More sharing options...
theprotester Posted February 7, 2012 Share Posted February 7, 2012 pork terrine crusted with dehydrated carrot cake and pistachios; and crispy skin confit belly with white bean purée and heirloom carrot salad barramundi// Sous-vide lamb cutlet with braised lamb shoulder and chickpea ragout, marinated eggplant, zucchini and yoghurt dressing Mango and mascarpone cannelloni with fresh seasonal fruits and crushed honeycomb A bit like Cherry ripe bittersweet chocolate marquise, cherry compote, coconut sorbet and cocoa wafers House made petits fours 1 Quote Link to comment Share on other sites More sharing options...
bobbydigital Posted February 7, 2012 Share Posted February 7, 2012 buffalo blue cheese chips lobster and shrimp tacos from here http://www.a1aaleworks.com/ im making bacon guacamole grilled cheese sandwiches for dinner tonight; any suggestions for a side dish? thanks- Quote Link to comment Share on other sites More sharing options...
Fist 666 Posted February 7, 2012 Share Posted February 7, 2012 cilantro-lime-cucumber salad Quote Link to comment Share on other sites More sharing options...
Weapon X Posted February 8, 2012 Share Posted February 8, 2012 Damn, you guys are making starve to death, and I just ate. Tuna belly and lobster smashed potatoes. This is how I eat late night, after the bar. And sometimes it's chef boyardee with parmesan oil poured on. [/img] [/img] [/img] Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted February 8, 2012 Share Posted February 8, 2012 meyer lemon and blueberry bread pudding with lemon whipped cream bake in water bath Quote Link to comment Share on other sites More sharing options...
bobbydigital Posted February 8, 2012 Share Posted February 8, 2012 yo fist.. i didnt have all the supplies to make a salad so i just added the cucumber to the sandwich. it was a great addition thanks Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 9, 2012 Share Posted February 9, 2012 That tuna belly looks a lot like salmon belly....;) 1 Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted February 10, 2012 Share Posted February 10, 2012 2nd that. So I had some broccoli, potato au gratin with a nice medrare 11oz sir topped with sauteed spinach, sliced kumato, and horseradish sauce. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 10, 2012 Share Posted February 10, 2012 hopslam is delicious. Quote Link to comment Share on other sites More sharing options...
Weapon X Posted February 10, 2012 Share Posted February 10, 2012 woops. salmon belly. a slip. Quote Link to comment Share on other sites More sharing options...
50million Posted February 12, 2012 Share Posted February 12, 2012 Fred 62's Quote Link to comment Share on other sites More sharing options...
Realism Posted February 12, 2012 Share Posted February 12, 2012 Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted February 12, 2012 Share Posted February 12, 2012 Had a Saturday off for once. Went to my friends restaurant and ate with the lady. Sesame ahi on seaweed with a dijon honey drizzle. Pepper and turmeric crusted lamb chops on garlic mashed with asparagus and a orange ginger glaze. Ordered mine rare and she got her med well. I hung my head in shame. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.