The best advice anyone can get about culinary school is to get restaurant job BEFORE you go to school. This is because real life experience will help you learn more/better at school, AND you won't find yourself 2 years down the line having wasted $$$ on a career you don't want to stay in.
If you're paying $20-40 grand for a culinary education you're wasting your money unless you are going to the C.I.A. Check out the local culinary programs at your area community colleges and trade school. Also, many universities offer good hospitality management programs if that is more your bent.
Save your practicing at home for knife cuts. Knife skills will get you farther faster in this industry then just about anything else.
With a culinary degree you can expect to get a prep job or a gardemanger job.
AtlTournat- I ran down your list to see where I stood. I've made all of these things in school, but in the "real world"
carrots in a fine brunios? Yes, but they were pretty embarrasing
tournet 50 lbs of potatoes? NEVER
mother sauces? 3/5 (I'm not counting Italian style tomato sauces)
A consumme? Yup, in shellfish, poultry, and beef flavors.
Pate En Croute? Nope. (Unless you count meat pies)
Basic forcemeat? Yes, yes, and YES!  |