[CulinaryGeek]

I know exactly what you mean. I've been at the Culinary Insitutute of America, a place where I did not believe this type of behavior would occur, however, it does on a regular basis. My class is full of 18-20 year olds, with only a few older people, myself included (30). I am also from a similar military background, having been a combat veteren in the Persian Gulf.

The situation in my class came to a head a few weeks ago when two students began fighting in the walk-in. I found them, broke them apart and reported the incident to the Chef/Instructor. As one of the older students, it automatically becomes our responsibility (like it or not) to be the mature one and to draw the line in the sand and say "This far, no further!" Although I don't always feel like being the "Dad" of the group, I have found myself in just such a role. I had to set my group down, confront them with the cold hard reality and essentially put them on notice that I was watching everything they are doing and that the reprecusions could be dismissal from class or school, as the Chef's choice.

I pay an aweful lot of money to go to, what I fell is, the best culinary school in the nation and cannot afford to piss it away on a petty argument between students. I sounds like you are at the same breaking point. Speak with the Chef/Instructor if any problems arise and if you feel this problem will persist, try speaking with the Chef BEFORE starting a new class or block, letting them know of the existance of a problem before hand. Hang in there, because those that cut up and play alot, don't tend to last very long - of our original 32 people in the group, 14 remain!

Please feel free to contact me if I can be of help in any way. I honestly know what you are going through.

Bill Mullins
Culinarygeek@aol.com

[ziggy]

born2cook
i'm glad you're feeling better about things and how the chefs are responding. I'm glad in the environment at our school the chefs aren't willing to put up with any non-professional behavior. We still have the slackers but things will catch up with them I believe.

I see encouraging signs where I am...we spent the today working on wedding cakes...how to assemble, etc. We have a regular bakery/pastry rotation but because of the way we're set up not a lot of chance to focus on somethign like a wedding cake so they take a day for us to learn and do some hands-on work with them....anyway, we've got one 19 yo smart-*** who is fortunate enough to come into the class with good experience and talent. I admit he's quite talented...if he adjusts his attitude he'll go far. He made a beautiful cake today...really stunning...and then in a touch of real class wrote "eat me" on the top and said it was for his roommate....well the chef of course saw this and really let him have it...and dropped him an entire grade for the bakery class he'd just finished with same chef. A real blow considering he was the top ranked student. Hopefully he learned something...

[panini]

hey ziggy,
if that guy isn't bothering anyone while being a smart a00, then I find a lot of humor in what he did. If it was his to take home. I came from a food family in culinary school and some times I would do things like that if I was bored and not being challanged. His grades will not effect what kind of skills he will leave with, heck my grades were not that good but I left with a lot more knowledge than most. corse we are talking 30 yrs ago.

[Pete]

B2C, you have been given a lot of good advice here. I agree with everyone that developing a thick skin is of absolute importance in this profession. On the other hand, you are paying for your education, so don't let these idiots stand in your way. Not only should you report their disruptive behavior to your instructor, but you should crush them beneath your shoes as you climb to the top. This is also the way to get ahead in a real kitchen. Use your co-workers laziness and lack of focus to further your career. Show your chef how well you can work, by staying focused, and always give a hand to those in the weeds. The chefs notice these things, and often times will promote the less experienced cook who shows focus and drive, over some slack-*** with years of experience. Use these people as your stepping stone. There will always be plenty of them.

[kuan]

Anyone catch the series on Navy Seal training? See what happens to slackers there? People know a slacker when they see one. Supervisors, instructors, chefs, they can spot a slacker a mile away.

Kuan

[ziggy]

sorry panini, but i respectfully disagree with you...a 19 yo kid having a crass laugh with his buddies about his witty double entendre on his cake has no place in a classroom kitchen. Maybe that's how things are in the real world kitchens but this is a classroom and learning environment. I feel fortunate that our chefs make it a priority to keep the atmosphere professional and put an end to any unprofessional behavior. They tell us frequently that what they care most about is putting out students who have good attitudes and can conduct themselves professionally. (quickest way out of the school? snap a towel at someone and see how quickly you're escorted out never to return). If he's bored and underchallenged, perhaps his time might be better spent sharing some of his knowledge with others. I know I would appreciate it.

I agree grades really mean nothing once you're done....but it hurt this kid's ego to go from being the top ranked student to being knocked down to a "B"....the grade change didn't matter but perhaps the lesson in professionalism will stick....

[panini]

ziggy,
I understand what you are saying fully respect that .If he is preventing others from learning, it's one thing. But at 19+ he will learn many more lessons in life. I can't get 19 yr. olds to understand that coming in at 7 am means 7 am.
I understand your point about the classroom, but its still higher education, no different from any other college. It not up to instructors to have the job of maturing kids.
I fully respect your feelings, and just wanted to show another side of learning, ****, I can remember famous chefs I've3 worked for and instructors scheming and pranking. Not all the time though. I guess I just saw a little of myself in his act.

[Nick.Shu]

i can understand why this student was disclipined.

Whether or not, the end product was his to keep, the concept behind production is to turn out a salable product.

i think if he wanted to write that on a cake, he should of done it later (outside of the kitchen)

obviously, he was after attention. (nothing really wrong with pranking)

As for being the most mature in a kitchen, ive done courses in the past where by default, ive ended up in a leadership role by proxy. Funnily enough, breaking up fights, or whatever goes to those who have been delegated this because they show leadership. So if you end up with these "responsibilities", dont shirk them, because learning these skills, or applying them if you already possess them, are going to help you in the long run.

To me, certain things come quite easily, so i suppose that the above skills are easily implemented. By the same token, if i dont practise them, then they are lost to me.