i am currently enroled in a culinary shcool in virginia. i can tell you that when it comes to cooking what i learned from mother dearest has gotten me far. unfortunately in my opinion that was not enough. for me my goal is to become a CMC and CMPC (certified master chef, certified master pastry chef) in the kitchen i am constantly striving for perfection and unfortunately what i have learned in years of catering wedings and other functions with Ma i just havent had the drive for everything being perfect.one of the best things i have descovered in culinary shcool is constructive criticism. i think that i have a ton of good ideas running around in my head and i have proven that i do in a few competitions and just farting around with freinds, but before i started shcool i lacked the extreme focus on time, cost, technique, and honestly the art. my chef instructor Chef Breckoff has helped me to focus my skills and talent from a stream a mile wide to one about a foot wide and everyone i work with has been able to tell a difference. so to end this reply sweetly; i recomend culinary shcool to everyone interested in joining the ranks of the culinary elite. i also strongly recomend joining the ACF (American Culinary Federation) i have found that my local chapter the Virginia Chefs Association has been a fountain of knowlage and it is a great way to network and get your name into the local restaurant scene. GOOD LUCK ON THE PAPER!!!!!
