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Posts by zoebisch

  That's pretty sound.  I certainly want to incur as little debt as possible if I go the school route to begin with.  It's odd from my perspective at least, that the culinary world is a toss up in this regard.  Some of the greats have been self taught and/or mentored, while some have been trained in schools. Your statement reminds me of that scene from "Good Will Hunting" where he says: "See, the sad thing about a guy like you is in 50 years you're gonna staht doin some...
That's just taking shape.  It's weird, I'm still filling the role of an engineer but my heart is wholly given to the culinary world, wrt my talents, abilities and most importantly, passion.  Whenever I cook now, I am treating it like it isn't just for my family but moving into the flow of the kitchen if that makes sense.  I would seek something locally (there isn't much here though, not with the direction I want to go) but I need to stay in my current position until my...
          Not entirely sure, but it's oddly common.  I have a feeling, looking back, that a big part of it for me at least is the exacting aspect.  Not that food can't and shouldn't be fun and not taken too seriously but I realize that I have a very strong personal drive for quality and the pursuit of perfection in my cuisine.  Where I currently work I would say 70 to 80% of the folks are very much into food.  Like the guy that just loves to make cheesecakes and throws...
      Temperature and humidity are crucial to getting a consistent product.  You can wing it but be prepared to learn via trial and error (nothing worse then getting a void in your salami).  Often when my climate is cold enough for curing, the humidity becomes too low.  I compensated fairly well by creating a "chamber" with clean plastic sheeting from a roll.  I was fortunate enough to have a humidifier with some degree of control but for both cured meat and cheeses the...
Well I kind of got ahead of myself by posting here first, no worries at all, the mistake rests with me.
Peter, sadly my brother passed from this world. 
Sounds reasonable.  That's one of the reasons if I do immerse myself in schooling that I'd want to keep it short.  
Alas, sadly he is among the departed. 
So I finally figured out what I want to be when I grow up.   My food journey starts in a seldom traveled country road in rural Pennsylvania.  A man and his wife of some renown decided to set up shop just down that road.  My (late) elder brother worked there as a bus-boy and eventually found his way into the kitchen and was captivated.  He later went on to graduate Cum Laude from J&W.    When I was in my late teenage years I lived with him and cooked with him in...
First off, hello! (I'll introduce myself in the appropriate forums if I get the chance).    Soliciting opinions on which route to go.  I can follow in either a school path, leaning towards a short-and-sweet and little debt or I can get hopefully into a kitchen and take the next steps there.  Long and short, I learned side-by-side from the late brother who graduated Cum Laude from J&W, so I have a very decent training in Haute cuisine...but at the time I wasn't paying...
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