[SGMChef]

Hi there topher 134,

I have worked with a large cross-section of cooks and chefs from many different schools and backgrounds. What separates them into differing levels of competence was not what school they went to. I attended La Verenne, in Burgundy and it was a great break from work and someone else paid the big $$$$ for me to attend. It was fun but not really all that useful. I have worked with a CIA grad that just couldn’t cook and a Green-card, French Chef, that was an OK cook but still got fired. Was it these institutions that failed to give them proper training? I doubt it; they just didn’t have the passion for it. A classmate of mine at the Community college could recite the ingredients and techniques for over sixty sauces! The instructors were as impressed as the rest of us, but he still couldn’t get the hang of MAKING THEM! Poor Dan…. anyway, you sure have the culture aspect right; if you go to France you will love the whole food experience! Have you explored becoming a stagier? That would be an eye opener!

Out of curiosity, do you know how salt interacts with different foods? That is always my first question to new cooks. Cooking is founded in science and knowing why things happen will make the journey a lot easier. I know… this last bit didn’t have anything to do with school questions, but I thought I would add it anyway for you to think about!

Ultimately, it is more about YOUR passion and dedication to learning the fundamentals of food preparation that will determine your future.

Good luck!