Posts by jc2012

And another update: I was able to graduate :) life is good.

Well I was lucky enough to get a 10" Henckels Four Star knife for $40! One of the chef's at school sold it to me and it holds a great edge I just have to get use to the size of it. I felt bad knowing it's worth more than $40 but then...

Well fellas, I promised to keep you updated and things are looking up. My son was born on 6/14 and he's doing well :), my school will be out on 6/23 therefore I'll be able to work. Now about "Failing Culinary" school, I've taken...

I appreciate everyone's reply and although there is a lot more to learn I feel that I'm gaining some knowledge. I've been researching the Japanese Knives, and I do know what you mean about a heavy knife being fatiguing. I wouldn't mind...

Hi everyone!   I kind of broke the rules and posted threads before I introduced myself, but I very much enjoy reading post and threads on these forums. I see there are really respectful individuals here who both love to cook...

So I'm currently a Line Cook and a culinary student who uses knives both in school, home and even on the line in plenty of cases. The knives I usually use to get the job done don't belong to me and they are relatively cheap, abused,...

I talked to the dean and they told me i have to write a letter stating why my attendence is so low with copies of any doctor notes or legal notes that may excuse my reason if absence. But fortunately I have the chef instructors on my...

Scroll down to the part in blue if you don't feel like reading for 5-hours   So yeah I can unfortunately say that I'm hurting in Culinary school, not really throwing a pity party but more of asking what I should or can do in...