Foie Gras enforcement in Chicago from what I hear is minimal to none.
The department in charge of enforcing violations is already so overworked with the other things they do, that issuing fines for trivial foie gras violations ranks at...
Being at the throat of each server and vice versa (verbally intense)... then 1 hour later its like nothing happened as we converse and laugh with each other.
My chef has a tendency to just stand in the middle of the line eyeing all the cooks, adding to the pressure that already exists on our rush. When you make a tiny mistake... bam... pounces on you like a lion on its prey.
The more I get...
Remember that each school has different curriculum. Its possible that your school may have a different, more-depth approach to ice carving. I would ask any chef that teaches Garde Manger there.
What I am sure about though, is that no...
The way it seems to be, the higher up you are, the less and less cooking you do. My Chef's boss (F&B Director) was once a Chef himself, and now his job is 99% in his office.
Some restaurants do break this stereotype, seek them...
Really don't worry about it, in my Adv. Garde we were not graded... it was more of a hands-on thing just so you can get an idea of what its like. My sculpture was very primitive and just really nothing worth showing off, but I did enjoy...
I have recently finished reading The Soul of a Chef.
In this book, a young Thomas Kellar was faced with such a decision in NY. The market was unstable, and he was told that he would have to downscale his food to make it more appealing...
