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Posts by Sitfly79

Not to beat a dead horse but I totally agree...when I went to culinary school we have 28 students in class, and we were thankful. In professional kitchen the chef cannot hold anyone's hand and baby them...get used to it. I've been working in the industry for as long as some of you have been alive, I don't claim I know everything but I know what is expected from a cooks point of view because even with a degree in culinary or pastry you will start at the bottom remember you...
Hello Everyone,   I just got accepted to ESCFF as well, but the French Pastries program! I am stoked to get to France and meet some of yall. Alot of good info everyone and if I find anything I will share as well! Thanks and see you guys on September 4th!   Aj from TX
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