[CampChef]

Go to college, have some fun, get a job in a good kitchen, and learn how the biz works. Then you can decide if it's what you really want to do. Don't grow up too fast, you'll miss all the good stuff about being a college age kid with the world at your beck and call!
Good Luck and welcome to the party!

[Mezzaluna]

I second CampChef's advice. I know all you can think of right now is being old enough to _______ (fill in the blank). But don't wish your life away! It'll whiz by fast enough. If you read posts from people like Cape Chef, Papa and many others, you'll notice that a lot of the depth of their knowledge and enjoyment of food is because they have background knowledge about different cultures, history, literature, music and PEOPLE. A college or university is a great place to meet every kind of person, and many from around the world. Use that time to build a canvas on which you can paint the professional part of your life. If you decide to work in a kitchen during college like CampChef suggested (hey, I did that too!), you'll know if your heart belongs there. By working in a food-related setting while going to school, you can have your cake and eat it too. Good luck, gizmomitchell!

Originally posted by gizmomitchell:
<STRONG>Thank you all very much. I'm so glad I can find a place where I can talk with real chefs. I have another question for you guys. My dad want's me to go to regular college first; instead of Culinary Arts School.
Should I rebel? I want to be good. I know I want to strive to be the best. Thanks guys and keep me posted!</STRONG>

hey Gismo,
I'm a professional chef and I've been in this business since 1975, since I was 15.
My advice to you is to go to college and get a part time job in a good kitchen. Unfortunately many T.V. shows glamourize chefs. In all due reality it's a hard job that requires many hours. Today I put in a "normal" 12 hours. In the month of july I've had two days off. This kind of working conditions is very normal for chefs. This is the kind of commitment it takes to make your restaraunt succesful. Once succesful do you walk away from it or do you commit yourself to making sure your operation runs smoothly?
I've known many whom aspire to be chefs. Once turned on to the business, most are turned off. Very few actually stick with it for 10 or 20 years. Please follow the advice of your father but feel free to work in a kitchen. Who knows you may be the next emeril or bobby.

[cape chef]

Hi There Gizmodude

I can't really add to what was posted before me,some very,very sound advice.I am just thrilled to see someone your age with the level of confidence and for looking at what you might want to make of your life.

I agree,go to collage,meet people have fun,learn as much as you can and work part time in a reataurant. As for the knives...I am a long time user of henkles,perfect balance and great comfort. Be aware though that knives like henkles,Wustof Etc are very exspensive. I bought mine one at a time.Save some dought for your first date and the great meal you will prepare for her

Good luck and please keep us posted.
cc

[ July 28, 2001: Message edited by: cape chef ]

Gizmo. I started cooking at 13. I was a waffle boy then dishwaser, prep etc. all the way to Executive Chef. I would never change my career choice, but if I had gone to college first!! that is one thing I would do over.Trust me I didnt accept being a chef as my sole career until I was 26!
I didnt have the option. Food is all I know.
As far as cutlery goes buy a basic 3 piece set 8" french paring serrated. I myself have wusthof, henckels and global. Many guys I know do most with the french knife and leave the rest in the office.

Thank you all for your on going support and help! I'm still trying to find the "perfect knife". All you advice is appreaciated... On a side note. I made this beginners corn casserole. If you could make corn (fast) from scratch I would. But it was exellent. I served it with vegetable soup. Any recipe ideas that are simple (for a 13 yr old) and good? garnish and presentation? Thanks!

[ August 02, 2001: Message edited by: gizmomitchell ]