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Posts by Jim Berman

   Sound advice! You will experience so much, writing it down will be one way to recall it in the future, as well as help commit it to memory.    Please, oh please, don't say "I know how to do that" implying that you know anything of what you are being shown. At best, it comes as off as overconfident. At worst, it comes off as cocky. Either way, you will not get the education that an internship so potentially holds. There is more than one way to everything in a kitchen....
Maysoon, not that we mind shedding some light on your inquiries, but don't you think you might get better feedback in speaking directly with a few culinary students?
I can't really shed much light on their customer service changing, but when I was in the employ of W-S, their return/replacement was solid: lifetime warranty on anything purchased in the store was returned for exchange, no questions. Sorry to hear that has changed. 
All through the house, the smell of Rosemary-crusted turkey nestled upon root vegetables does waft. The sweet potatoes tossed with chunks of apples with butter and quince doth roast away. A cherry pie topped with oatmeal and apricot crumble waits it's turn to gather under the fire. What are you making tonight?
Welcome to ChefTalk! I am glad you made your way here!!! I think there are a lot of people here that can share their thoughts about the greet stuff at Pyknic. Rest assured, crew, The Butcher isn't here to spam. Rather, he and his partner, The Chef, are the guys behind Pyknic (BusinessWeek Magazine's 2010 #2 Young entrepenuers of the Year) are here to get ideas for their product line. They have been great supporters of my young culinary students and have some great...
    I would be cautious making blanket generalizations. There are many paths to follow, especially more paths than the "top 4 schools" mentioned. As it has been said many, many times throughout this forum, there is no one-size-fits-all solution. Many professionals/professionals-in-training do well in smaller, community college programs. Some do well by making the break away from familiar territory and going to a larger school, while others do well by exploring options...
If money isn't an object... Why not make a visit to each campus and talk with current students? I would bet that something will just 'click' at one of the campuses. As it has come up many times before, there is no one-size-fits all solution; some people need a big school away from home, some do well at a local, community college and others do well going straight into industry. Ultimately, it is what is the best fit for you.
"Grilled to perfection" - That is one tired phrase!   And "fresh" modifying ANY noun! Fresh Tomatoes... as opposed to old, nasty, mold-laden puddles of juice?!  Gahhh!!
    Interestingly enough, with the cut chicken, we use it in our student-run cafe for menu items. Additionally, the carcasses go into the stock, the pulled tenderloins become breaded chicken 'fingers' for kid lunches, etc. Chicken goes a million miles in a QSR, short-order and a la carte operation. So, the abundance of product, even if it is cut and tossed into the freezer, will most certainly be used.
I think emotional means that you care, whereas if you got a C on your practical and didn't care, we wouldn't be having this discussion. I think it is GREAT that you got emotional. It is an outward indicator that you want to do well. I say, Bravo! Now, do an 8-cut chicken again. And again. And again. Until it is perfect. And then do it again, just to make sure. The practical you experienced is nearly identical to one that I conduct with my students. The results we see are...
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