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Posts by R6Zack

What are reasons for wanting to attend culinary school? With a business degree it would seem that you may want to be a manager or something like that. If your goals are management based, I'm not sure culinary school would be necessary. However, if your goals are to be cooking on a line somewhere, then sure, culinary school could be a wise option. It all depends on what you are wanting to do, and the cost to benefit ratio.
If I find myself watching a cooking show, it's going to be for entertainment only, so I dig the more elaborate ones. Restaurant Impossible, Restaurant Stakeout, those types. Not sure why but I can't stand more than about 3 minutes of most other cooking shows, especially Top Chef!
Sounds like something I want to eat.
Cruise lines, Casinos, and hotels are ALWAYS hiring experienced line cooks, and I mean always. 
1.) I think that statement holds true with about 95% of life, if you bust your butt and work as hard as you can to learn as much as you can, then you are going to get a lot out of it. 3.) Your social life is what you make it. I have a wife that I hang out with a lot, as well as going out with the guys from work to have a few beers a couple nights a week. At first your social life with suck, your body will tell you that all you need to do is sleep when you aren't working,...
It seems you have a pretty realistic understanding of what it to be expected, long hours, etc... but you didn't say if you had any restaurant experience or not. I wouldn't spend one freaking dime until I put in at least 3 months in the kitchen of a restaurant man. It all looks good on paper, but some people can't handle the pace.   Even though you are realistic in your views of the industry, if you have no kitchen experience, I am 100% sure there is a HUGE difference...
Repetition, repetition, repetition!!! Speed will come with time, and after doing stuff over and over and over and over. Also, learning to couple prep items together, and thinking about doing 2 or 3 (simple) things at once without putting you under too much pressure.   The absolute worst thing you could do starting out though would be to try to do too much, or do something too fast.
I figure at least some of us, every once in a while just have that day that seems upside down. Forget a prep item, spill something in the walk in, drop a desert, bla bla bla...   I'm kind of curious to what some of your best mess ups where, and how you handled it.   For me personally I was making our bourbon blue cheese dressing one day, and my mind told me that I was making our benedictine ranch, and I put ranch seasoning in it. I laughed, told the chef, then...
If you can hook up with the right Chef / Instructor then you could do fine. Yes you are going to be behind as far as what you should already know, and know how to do it, but if you can find a Chef or restaurant owner with a little patience, they will teach you these things. However; it's up to you to make up for the few years of knowledge you dont have, by listening and doing what the chef says, working your ass off to prove that you want it without whining or...
I actually ended up not going. The only culinary school remotely close is the Art Institute that I mentioned, and after talking to several chefs around the area, that particular campus wasn't good enough for me to justify spending the money on, so.. I got really lucky. I found a local chef that picked me up and gave me a job doing prep / pantry work, and still trying to teach me about x, y, and z as I went along. I recently was moved up to line cook, and obviously still...
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