I'm Matthew... New here. About to begin my prof. culinary adventure

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Hi I'm matthew... New to cheftalk, I've been around discussion forums and computers since before there was an Internet. I've been a computer professional since 1982, and began programming even earlier than that... Be that as it may, and we can talk about it all later, I'm also recently divorced, and recently "early retired" from my last job of 4 years... I looked into running away with a circus and that didn't seem very practical. I thought about becoming a priest, but that didn't seem very practical either -- for different reasons... But I've also been cooking for 30 years, and I love it. Cooked for friends, family, catered weddings, lots of kinds of cooking... So I thought "hey I'll just check myself into a 6-month culinary academy and see what happens..."

I live in the SF bay area, so I've got the CIA -- great school, too long, very expensive... There's the CCA (Calif. Culinary Academy) in SF proper, less time, but not enough less, and still outrageously expensive... Enter the PCI (Professional Culinary Institute) in Campbell CA, near the heart of downtown San Jose. 6 months (really 5 and a half) with an 8 week externship following... Beautiful school (almost brand new), seems to be a good staff, small classes. I'm going to have fun!

Like I said, I've been cooking a long time. I can broil, sautee, pan-sear, braise, grill, roast, make roux (N.O. style gumbo a favorite), lots of soups, sauces, clean fish, crab, lobster, and squid, shuck clams by the case load (haven't learned the secret to oysters I have to admit), even dug them out of the muck myself when I lived on the east coast. I make my own pie crusts, quiche, fruit pies, I know the difference between brunois and julienne, and knives (kitchen and otherwise) have been a hobby of mine for years so I know about those too... I've used woks, skillets, saute pans, sauciers, dutch ovens, crockpots, and many other cooking tools. What I don't learn about in a 6 month culinary school I can read. What I'm hoping to learn will fill in my weak-points, presentation, garde manger, and in general operating in a commercial environment in which, other than a little catering, I've had no experience.

Since this is just an intro, I'll leave it here, but I am curious if anyone knows of this specific school (PCI) and its reputation? What ever it is, I'm determined to make the best of it, learn the most I can, and get into an externship and eventually a real job working for the most famous chef who will hire me for anything as long as it's in the kitchen! At least that is my thought for now... I'll see how things progress as school goes on...

Oh yes... I write too... Sure I'll get into my experience as things go along and share with everyone. Up to this point all my published work has been in the computer field, lots of magazine articles in the late 80's and early to mid 90's. Also a book (Computer Mediated Communications Pub: Wiley, 1991 if I remember correctly). In short, I'm looking forward to something completely different!

Nice to be here... Lets get to know one another...

Matthew Rapaport: currently of Pacifica California. Destination unknown!

[aguynamedrobert]

Yes I am familiar with the school and have visited it. I think it is a great school. In my opinion a chef owned school is the way to go(they are chef owned). They have a great staff and small class sizes. THey are a small school altogether so you get more attention. I think you are making a good choice if you pursue PCI...It isn't located in the greatest area but the program and staff and facilities are definitely top notch!

Robert
www.chocolateguild.com

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thanks Robert... Nice to know someone's heard of it. Was perusing the student/school forum and didn't see any mention. I thought it looked pretty good. I visited all of them. I'll do my best, and I'm certainly looking forward to the experience!

matthew

[Mezzaluna]

Matthew, I'd like to add my greetings to you! We hope you take some time to browse the board, articles, reviews and recipes, and to participate often in the conversations here.

Welcome!
Mezzaluna

[MarkIsCooking]

Matthew -
Greetings from the other side of the US. I won't provide as much detail as you, but here are the bullets. 40-something year old guy, married, 3 kids. Was in various businesses since I was a teenager. Complete departure from anything I've ever done, I'm about to start culinary school in Cambridge, MA, to follow my passion and take what I know (as a amateur) to the next level. Sounds like we have some stuff in common.

Great to 'meet' you here. Would love to stay in touch as we go through school.

Regards,

-Mark-

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Originally Posted by MarkIsCooking

Matthew -

Great to 'meet' you here. Would love to stay in touch as we go through school.

Regards,

-Mark-

Hi Mark... Thanks for the post... So how's it going? Any place in particular around here (on cheftalk) you like to hang out?

School has started for me... Already been through first course final (Skills I). Was tough! My julienne was not as uniform as it should be and I didn't get through all my cuts in time (no one did by the way)... Luckily my tomato soup and sauce Robert turned out OK... How about you?