ChefTalk.com
Careers Culinary School Resources Join ChefTalk.com
  • ChefTalk.com - Home
  • Cooking ReviewsProducts
  • Forums
  • Article
  • Galleries
  • My Profile
or Connect with Facebook
Advanced Search
ChefTalk.com › Galleries › Jim's Photos › 2009-2010 School Year
Uploaded by Jim
  • 16 photos
  • Total views: 3,775
  • Last upload: Feb 16, 2010

Featured Sponsors

Jim's Recent Photos

 

2009-2010 School Year

Another year in the life of Culinary high school students
1 - 16 of 16 photos
Gnocchi Production - Sophomores
Feb 16, 2010
Gnocchi Production - Sophomores
Feb 16, 2010
Hollandaise Lab
Feb 16, 2010
Hollandaise Lab
Feb 16, 2010
Gnocchi Production - Sophomores
Feb 16, 2010
Gnocchi Production - Sophomores
Feb 16, 2010
Hollandaise Lab
Feb 16, 2010
Some candid shots (and some staged) of the start of this school year
Feb 16, 2010
Half of the sophomore class... they're scared
Feb 16, 2010
First day, first cut!
Feb 16, 2010
New Kitchen... kinda
Feb 16, 2010
Working with our Health Department, the students get to examine the effectiveness (or ineffectiveness!) of proper hand washing and then examine their practice under black light.
Feb 16, 2010
Working with stock made from scratch the day earlier, students are creating cream based soups
Feb 16, 2010
Soup Workshop
Feb 16, 2010
Frying Lab - Corn Dogs!
Feb 16, 2010
Dusting off the pots and pans... time to start cooking
Feb 16, 2010

Comments (0)

There are no comments yet
MORE
ChefTalk.com › Galleries › Jim's Photos › 2009-2010 School Year
Currently, there are 211 Active Users  (4 Members and 207 Guests)

Recent Discussions

  • › whats your test for line cooks????  5 minutes ago
  • › Did or did you not go to culinary school? Was it worth it?  13 minutes ago
  • › Favorite Food History book?  16 minutes ago
  • › HandAmerican borosilicate rods discontinued? Alternatives?  48 minutes ago
  • › 25 things chefs never tell you  1 hour, 37 minutes ago
  • › Help! Need help with this cookie recipe please :(  2 hours, 40 minutes ago
  • › how is a roux made? how to measure flour and butter  3 hours, 43 minutes ago
  • › Holding ganache for service  3 hours, 50 minutes ago
  • › What kitchen equipment or tools have you purchased lately?  4 hours, 1 minute ago
  • › In search of high quality spider-style skimmer  4 hours, 38 minutes ago
View:  New Posts  |  All Discussions

Recent Reviews

  • › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
  • › Simple French Desserts by ColleenS
  • › From a Southern Oven: The Savories, The Sweets by heath67013
  • › Back of the House: The Secret Life of a Restaurant by Pete
  • › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
  • › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
  • › Johnson and Wales University - Providence, RI by Flavorchef
  • › The Elements of Dessert by BenRias
  • › J.A. Henckels Twin Sharp Duo Knife Sharpener by Aaron McKeown
  • › Edible Selby by Jim
View: More Reviews

New Articles

  • › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
  • › Decorating with Edible Paper by Terricakelady
  • › Fast Food Chinese by Jim
  • › The 5 Facets of a Good Restaurant by Jim
  • › How to, What To, When To Sear by Jim
  • › Going Electronic in the Kitchen by Nicko
  • › Pumpkin Pie Ice Cream by Jim
  • › Time For Another Road Trip, California Here... by kaneohegirlinaz
  • › Edamame-Ginger Frozen Custard by Jim
  • › Maki Sushi For Dummies, Like ME!! by kaneohegirlinaz
View: New Articles  |  All Articles
Home   |   Reviews   |   Forums   |   Articles    |   Galleries   |   My Profile
About ChefTalk.com    |    Join the Community    |   Advertise
© 2013   ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle    |   FAQ   |   Support   |   Privacy/TOS   |   Site Map