Posts by cheftux

Sounds as if you have gotten yourself into quite the pickle. Go find a store that sells Rosetta Stone and start right away! Ha, no only kidding. If you go into the interview being honest in your lack of language skills, but show that...

Could you post a few more specifics? If you're in a "culinary rut" my best suggestion is to find something that used to make you passionate and do it over again, find that one recipe that you've always enjoyed making, or that one...

@Chefboyarg yeah we had the opposite issue, you were supposed to arrive in the building with your chef whites pressed and already on. But for those of us that were commuters we had to go change in the bathroom. The one time I tried...

So I'm being all reminiscent about Culinary School, I'll be having my last day of class in less than a week. Then finals, (3 in one day!) then patiently checking the mail everyday for a few months    So I'd love to...

To be completely honest, I really don't believe you need a culinary degree to be a food editor. You might have an advantage over those who don't have it, but in my opinion a culinary degree is to learn how to cook so you can move into...

teach, that is really the only purpose of getting a masters degree in culinary. Not a whole lot else it's good for.

Johnson & Wales is instituting a masters program as well, in Applied Gastronomy. Should be available for students in 2012

I hope I'm not too late to sway your mind, but.... GO WITH JWU!!!! Which campus are you closest to? (Denver, Charlotte, Miami, or Providence?)  I'm currently in my last trimester of my senior year. As some of the posts above...

Willing to work for free, welcome to the world of staging! Go knock on any restaurant that you find intrestesting (Italian, French, American Pub, etc.) And say you are looking to stage (pronounced...

One tip for picking out knives, I did the exact same thing when I bought my first knives and got a set. however now, I can't remember the last time I even USED a boning or paring knife. And I have a bread knife, but it pretty much sits...