Posts by haolegirltatu

I have used knifes from Sabatier to Wusthof and I have to say my all time fave is the Shun by Kershaw...I love the handle. ( if you can forget that alton brown pinps them out)- The santoku I use as my chefs knife. The handles are D...

I attended LeCordon Bleu here in Minnesota. I was lucky to have some pretty amazing chefs to learn from , one I hated the most - and learned the most from.....Good luck In your schooling- and I mean it! :)

I have to say that many chefs look at the simple truffle and abuse the sweet thing. I am a chef in a artisan chocolaterie , and too, I thought all you did was cram some ganache in tempered chocolate and call it a day. Chocolate...

I wanted to give a general post about culinary school and the few things I can look back on and wish I knew then- I know a few schools will take you with out any kitchen expirience- this is a bad Idea- it is a really bad time to...

Hey I Just really want to say you can learn what you open you eyes ears and hands to. I go to LCb In Minnesota and I am overall happy with the instructors and dissatisfied by the administration and the tuition. I have had some very...

I love My school...well not so much the school: that sucks , but the learning and the chefs. Im am in the final last 2 classes before my externship and it has gone by so quickly. So I will be doing my black box , then off to get...

Yes I have thought that many times. I still try to figure out why Im paying so much.

...Im halfway through my schooling at LCB In Minnesota. Im tired, I work full time and I study. This week we had a revolt at school. We let the people in the suits who make our class schedule, know that it is not ok to post major...

thanks! i will ask Chef Gaitan about those chefs! thanks!

Hi !... im a first year student at LCB in Minnesota. I m really interested in hearing your stories. I currently am working full time as a tattoo artist as well as attending school. Id like to (ideally) look into externing abroad or...