Posts by Jim

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...

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...

  Quote: No one cares if you have a B.P.S. from the C.I.A. Only C.I.A. cares if you spend your parents' money for their exhorbitant (sic)  tuition.   I would be cautious making blanket generalizations....

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...

"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!!

  Quote: What in the snot are we supposed to do with the 50 chickens we've just cut up?   Interestingly enough, with the cut chicken, we use it in our student-run cafe for menu items. Additionally, the...

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...

The Great Chef's Series" on PBS was, and remains for me, the best portrayal of what comes out of real kitchens. Simply shot with a cameraman on one side of the camera and a cook on the other, Great Chefs is certainly light-years...

Honesty is often the best selling point. I think if you confess "I've been baking since I was twelve years old, and have no desire to work in the food industry for a living. However, I would like to hone my skills..." you may...

I think you will find that the bigger schools will run the gamut on culinary exposure, especially if you are going for a degree. Have you considered a Baking & Pastry program at a community college? Or maybe a certificate program...