A Day In The Life Of An American Culinary Student
As many of you know ChefTalk has a large number of culinary students who are part of the ChefTalk community. We thought it would be great if we could find someone who would journal there experience of going to culinary school from start to finish. ChefTalk is pleased to have had the weekly writings of Logan Worley. Logan attended Culinary School in September 2001 and has since graduated. While attending school Logan took the time to jot down his experience and posted it online here at ChefTalk. Below are the journal entries of Logan for the entire time he was at culinary school. Many of the entries have pictures. Read up on how to get ready for culinary school, and what the experience is all about....
12/19/00
Started off shaving filet mignon for 10 plates of carpaccio. While I was prepping the carpaccio, the Sous Chef cut through her nail. No stitches this time, just a couple band-aids. The cooks were in a "let's see who can get one up on the next gu...
12/13/00
We sold ½ the restaurant to software company for their holiday party, group of 65 or so. Same routine as the last party, 50+ salads in the middle of a la carte. Fortunately, this time a la carte was mellow so I never fell behind. Also "prettied ...
Pretty normal week for a December, so I've been told. It's my first December in the biz. Worked 3 days , 2 at the restaurant, 1 at a catering gig for 100.
12/6/00
Worked the pantry and prepared dessert plates for 1 party (16 top). Not a bad nig...
12/28/00
- Mellow night, worked pantry. Unfortunately nothing exciting to write about for a typical busy Thursday night.
12/30/00
- Tonight the callus on my pointer finger turned into a blister. I was prepping most of the afternoon for the New ...
1/6/00
- A new year, a new adventure and no emergency room! Started at the new place bright and early on a Saturday. First thing I made was Pate A Choux. It's a pastry made of water, butter, salt, eggs and bread flour that is used to make crème puffs, éc...
-Got to the restaurant before the chef and started on the Pate a Choux. Felt very independent this week. Finished the pate a choux before the chef arrived and moved onto baking off the galettes and brioche. Made the fig tarts and the apple tarts again.
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1/17/01
- We have a 600-person party on 1/20 so I went in to help prep for it. Made and piped out 500 savory profiteroles. It only took me about 300 before I had the technique down. After I baked those off I made shortbread cookie dough (plain and chocol...
1/25/01
-The night started out with me meeting the, for lack of a better term, "Super Executive" Chef. He's a well-known Chef that runs three restaurants in the area but doesn't spend a lot of time in the one I'm at. In our brief meeting he mentioned Joh...
Lately I've been thinking a lot about where I want to end up in the culinary world. I'm finding the more I work with pastries the more I want to do nothing else. It is truly amazing what can be done with 4 ingredients (flour, sugar, butter, eggs). I have ...
