Students conducting research, Please read...

#1

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5/20/02 at 1:14am

Greg
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Location: St. Paul, MN
Post Count: 1,456

While Cheftalk is about the exchange of information and ideas that pertain to food, it is not a place to find others to do your homework. We are asked many questions from students that have either been asked before or that can be answered by research on one of the many search engines found on the internet (to find if a question has been asked already here, feel free to use the search feature found on the bulletin board's front page at the top). If you need to interview a chef, try going to a restaurant and seeing one face-to-face (between 2:30pm and 3:30pm is the best time for most chefs). If you have exhausted these possibilities and still can't find an answer, then post your question and we will see what we can do to help.

Anulos qui animum ostendunt omnes gestemus!

#2

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5/21/02 at 10:36am

ShawtyCat
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ALL THE INFO YOU COULD POSSIBLY WANT

Jodi

I don't know about you but I think I need a nap.

#3

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5/22/02 at 5:20am

chiffonade
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Thanks.

Food is sex for the stomach.

#4

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5/22/02 at 6:58am

ShawtyCat
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Hey Chiff,

Don't know if you are thanking me or Greg. :) I'll add information to this post so it will be a starting point of research for students. If you think there is anything missing just let me know. I think it will slow down the barrage of questions....hopefully.

Jodi

Jodi

I don't know about you but I think I need a nap.

#5

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5/22/02 at 5:12pm

marmalady
Professional Caterer
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Location: South Carolina
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Thanks Jodi - You going to have time for all this wonderful stuff after the baby's born?!:D

__________________
"Like water for chocolate"

#6

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5/22/02 at 6:35pm

ShawtyCat
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Well Marm,

:D I hope so. Im gonna have to take a break once in a while and can't think of a better place to wind down. I won't be leaving the house much for the first month at least. We'll see.

Jodi

Jodi

I don't know about you but I think I need a nap.

#7

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7/12/02 at 11:25am

ShawtyCat
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Post Count: 1,030

Something New to Add:

A Few More Good Books

Regional Cookbooks in the United States - Preserving America's Culinary Heritage

Virtual Tours of Culinary Schools

Virtual Tour - The Culinary Institute of America

Virtual Tour - Florida Culinary Institute

Restaurant Menu Design

Menu Development and Analysis

Culinary Arts Professionals Interviews

Chef Daniel Boulud

Pastry Chef David Pantone

Food Stylist Delores Custer

Culinary Professionals Interviews of the following: Exec Chef Michael Anthony of Blue Hill, Chef Shaun Hill of The Merchant House, Chef Tom Valenti of Quest, Exec. Chef Anthony Bourdain of Les Halles, Cookbook Author Lidia Bastianich, Author Leslie Brenner and Food Editor Jeanne McManus

Interview with Chef Jonnie Boer - Chef Jeremy Emmerson

Jodi

I don't know about you but I think I need a nap.

#8

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7/23/02 at 12:55pm

miahoyhoy
Professional Chef
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Joined: July 2002
Location: Vermont, USA
Post Count: 250

Two inpirational books for me were...

Becoming a Chef and Culinary Artistry by Andrew Dornenburg and Karen Page.

Just good reading!

Jon

http://gatewoods.net

#9

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8/2/02 at 12:46am

FPZ
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Location: Chicago
Post Count: 3

Hi,

Just wanted to put my two cents on Culinary Artistry by Andrew Dornenburg and Karen Page

Great Book!

Not only as a great read, but an invaluable tool for the young chef. I'm 25 and have been in the biz since I was 18. I just got my first Exec. Chef job at a new resturant. I had never put together an entire menu, and let me tell you, that book was so helpful helping me organize my ideas, and keep my head straight when I was thinking about the other 10,00 things I had to do besides menu. I keep 3 books in my kitchen at all time

Culinary Artistry - nuff said.

Joy of Cooking - laugh if you must, but great for the basics, esp the ones you haven't used in years.

Larouse Gastrominque(sp?) - I may not spel gud, but if I need a spelling, or if a smartass waiter or waitress wants to know what something is after I told them 10 times, it's a great reference.

If it's black.....it's done.

#10

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8/9/02 at 3:10pm

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

For Those Looking into Private or Personal Cheffing:

Certification

United States Personal Chef Association

Associations

Personal Chefs Network

Interview with PCN Founder Sharon Worster

American Personal Chef Association

See USPCA also.

Please read the following threads:

Personal Chef Panel Report

Containers for Personal Cheffing

Private or Personal Chefs

My Life as a Private Chef

International Associations

Canadian Personal Chef Association

Business Associations

Small Business Association
Help with Business Plans and other legal documents to help set up your business.

Women Chefs & Restauranteurs

Online Women's Business Center

Black Culinarians Alliance

Websites of Established Personal Chefs

The Westside Gourmet

Entreenous

Chef Mobile

Chef Carolyn

Cathy Cooks

Fay's Home Cooking (UK)

Your Personal Chef (AU)

Websites of Established Personal Pastry Chefs

The Backdoor Gourmet

Websites of Established Private Chefs

Chef Albrich

Four Star Private Chefs

Chef David Michael - Private Chef & Catering

Cooking Supplies & Equipment

Restaurant Depot

Big Tray

Penzey's - Spices, Rubs, Herbs

Business Related Information

Internal Revenue Service - Small Business/Self-Employed

Menu Magic Personal Chef Software

Business Plans

Jodi

I don't know about you but I think I need a nap.

#11

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8/24/02 at 8:04pm

ShawtyCat
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Location: Jersey
Post Count: 1,030

Cookbooks for the Blind or Visually Impaired:

Library for the Blind

Cooking with Feeling (and other useful senses) by Deborah DeBord

A Feel For Flavor Cookbook (Online)

Cooks with Disabilities:

Pike Place Market News Article on Danny Delcambre : Adding Spice to Life by Joanne De Pue

Arizona Republic Article on Jeffrey Perri: Time is ripe for Tomato Chef by Barbara Yost

American Foundation for the Blind Article on Bill Quain : Blind Chef Teams up with South Florida Foundation

Words of Support

Suggestions for The Blind Cook by Ruth Schroeder and Doris Willoughby

Jodi

I don't know about you but I think I need a nap.

#12

Rating: 0

8/24/02 at 11:46pm

Greg
Professional Chef
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Joined: December 1999
Location: St. Paul, MN
Post Count: 1,456

Many thanks to ShawtyCat for making this thread much more than I ever thought it could be.

Anulos qui animum ostendunt omnes gestemus!

#13

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8/25/02 at 5:56pm

ShawtyCat
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Location: Jersey
Post Count: 1,030

Thank you very much Greg. :blush:

As for everyone out there.....Here's more info:

Lives of a few Culinary Students & Culinary Student Interviews

ChefTalk's Own Logan Worley - Johnson and Wales

eGullet's Malawry - L’academie de Cuisine in Gaithersburg, MD

Andrea Estes - First Coast Technical Institute Southeast Institute of Culinary Arts, FL

Interview with Charu Chandra Pant - Grand Rapids Community College Hospitality Education Dept.

Ask a Student

Ask a Student - Culinary Institute of America

Financial Aid

Students.gov Info Source (Planning Your Education, Paying for Your Education, Career Development, Community Service, & Additional Resources

Find State Financial Aid

Free Application for Federal Student Aid (FAFSA) on the Web Home Page

FAFSA on the Web FAQs

Free Application for Federal Student Aid - Discover Your Opportunities Overview

Free Application for Federal Student Aid (FAFSA) - General Student Aid Information

Free Application for Federal Student Aid - Before Beginning a FAFSA FAQs

Financial Aid Deadlines

Direct Loan Servicing Online - Keep track of your loan payments etc.

Jodi

I don't know about you but I think I need a nap.

#14

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8/25/02 at 9:44pm

ShawtyCat
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Location: Jersey
Post Count: 1,030

School Statistics

National Center for Education Statistics

Culinary Institute of America - Statistics 1999 - 2001

French Culinary Institute - Statistics 1999 - 2001

New York Restaurant School - Statistics 1999 - 2001

New England Culinary Institute (NECI) Montpelier - Statistics 1999 - 2001

New England Culinary Institute (NECI) Essex Junction - Statistics 1999 - 2001

Johnson & Wales Denver - Statistics 1999 - 2001

Jodi

I don't know about you but I think I need a nap.

#15

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8/27/02 at 5:51pm

catciao
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Joined: January 2002
Location: Maryland
Post Count: 156

I can't thank you enough, ShawtyCat for all this information. I was surfing via search engines and it was taking me forever to get all the information you have put in this thread alone. You've done a great service here.

Ciao!

"I Am Not Afraid... I Was Born To Do This." Joan of Arc

#16

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8/27/02 at 8:01pm

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

Thank you Catciao... :blush: .Im gonna be permanently red in the face soon. :D

If anyone can think of something that is missing here...please PM me.

Thanks

Jodi

International Schools & Classes Outside the US

Cuisine International

Shaw Guide to Career Cooking and WIne Schools

Ways to pay for Studying Abroad

Basic Facts Regarding Financial Aid for Study Abroad

Other Financial Aid Info

Miscellaneous Information about Studying Abroad

Study Abroad Myths

What's the Word for Band-Aid?: Keeping Safe and Healthy Overseas

Co-oping and Interning Abroad

For International Students - Studying in the US

Financial Arrangements for US Study

US Dept of State : Visa Services

International Student Immigration Issues

International Student Exchange & Study Abroad Resource Center

Roommates and Rooms for Rent (US, UK, Canada & Australia)

Studying in Canada

Information about studying in Canada . All you could possibly want to know and then some. :cool:

Jodi

I don't know about you but I think I need a nap.

#17

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8/30/02 at 1:29am

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

Resume Sites that Recruiters Mainly search for Job Candidates:

Monster.com

Net-Temps.com

Career Builder

Thingamajob.com

Hot Jobs

Great for job hunting for extra money when going to school. Monster is available in a few countries........including canada, europe and the caribbean.

Online Cookbook Stores

Jessica's Biscuit

C.H.I.P.S

Amazon

Barnes and Noble

Rare Cookbooks

Joanne Hendricks, Cookbooks

Rare African Cookbooks

Jodi

I don't know about you but I think I need a nap.

#18

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9/2/02 at 7:41pm

ShawtyCat
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Location: Jersey
Post Count: 1,030

Im always looking for great information ......here is a neat site:

Business Plan Templates - Business Plans to Balance Sheets .......

Jodi

I don't know about you but I think I need a nap.

#19

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9/9/02 at 1:10am

counie
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Joined: September 2002
Location: New Zealand
Post Count: 10

help

I have tried several search engines to no avail trying to locate any information on Alexis Sawyer circa: 1840

Any tips?

:rolleyes:

#20

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9/9/02 at 6:12am

Suzanne
Food Editor
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Joined: May 2001
Location: New York, NY
Post Count: 4,190

Counie: always try alternate spellings, such as Soyer.

Edit: I apologize for being an enabler! ;)

Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004

#21

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9/9/02 at 6:18am

Kimmie
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Location: Montreal, Quebec, CANADA
Post Count: 2,823

Just in case you missed my answer on the Welcome thread:

See Larouse Gastronomique or Helen Morris' "Portrait of a Chef" for a complete biography of Alexis Sawyer.

K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»

#22

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9/9/02 at 4:40pm

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

I second Kimmie's suggestion!

Jodi

I don't know about you but I think I need a nap.

#23

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9/9/02 at 6:07pm

counie
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Joined: September 2002
Location: New Zealand
Post Count: 10

assignment blues

Thanks for all your help.

Looking for Alexis Soyer was a definate bonus! I have good info now. Whoever thought that training to be a Chef would involve so much time in front of a computer . . .

:eek:

Barb

#24

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9/9/02 at 7:47pm

Suzanne
Food Editor
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Joined: May 2001
Location: New York, NY
Post Count: 4,190

Well, Barb, to become a chef one has to learn about EVERYTHING: history, mathematics, languages, business, literature, geography, psychology, archeology, chemistry, art, and ... oh yeah, cooking. As you read through all the different boards here, you'll see how much people need to know that you wouldn't think has anything to do with cooking. But that's why it's such a great job: everything you ever learn, anywhere, turns out to be important to doing your job well. And the best chefs never stop learning.

Just a hint -- if you have other questions, look for which other board they fit best on; they might not get answered properly if you keep adding them here. :)

PS: the one school subject chefs seem to get by without is spelling :D . Just keep trying to spell it different ways as it sounds, or sound it out as it's spelled to figure out what it is!

Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004

#25

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9/9/02 at 8:16pm

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

No one likes boring old research more than I do :) Maybe I'll find something more about this mysterious person.

Alexis Soyer (1809 - 1858) by Marjie Bloy Ph.D

Jodi

I don't know about you but I think I need a nap.

#26

Rating: 0

9/9/02 at 9:02pm

Greg
Professional Chef
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Joined: December 1999
Location: St. Paul, MN
Post Count: 1,456

No offense, anyone, but please start a new topic for new discussions; the only reason this thread has been left open for replies is that Shawty has been consistently adding on and adding on and adding on some more resources for students. Then she added on some more.:smiles:

Thanks.

Anulos qui animum ostendunt omnes gestemus!

#27

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9/10/02 at 6:44am

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

Ok Greg.........will throw ole Alexis Soyer out on the big board. :D

How does research on a few famous chefs sound? :D Just caught myself grinning and rubbing my palms together... :eek: I truly am nuts. :crazy:

Jodi

I don't know about you but I think I need a nap.

#28

Rating: 0

9/10/02 at 11:43am

Greg
Professional Chef
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Joined: December 1999
Location: St. Paul, MN
Post Count: 1,456

Links to resources are pretty much what this thread is about, so knock yourself out!:D Questions and discussion are for the main board, though, please.

Anulos qui animum ostendunt omnes gestemus!

#29

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9/10/02 at 1:34pm

counie
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Joined: September 2002
Location: New Zealand
Post Count: 10

good ol Soyer

I understand Greg,

Thanks for all your help, I'll use the excuse that I'm new and don't know much.

I live in a small town 3 hours away from any major library so the tips etc you've all given have helped immensley :D

Will see you on the main board then .

thanks again

Barb

:p

#30

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9/11/02 at 1:02pm

ShawtyCat
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Joined: February 2002
Location: Jersey
Post Count: 1,030

Oh...dear....

Just realized that you meant to post it here. Ah well. I will bring it over. :)

Jodi

Jodi

I don't know about you but I think I need a nap.

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