Hello Everyone. I got into culinary school, its at my local community college and I am so excited! I cant wait to learn new things (i'm used to cooking southern food)! Any advice you guys can give me will but appreciated!!!! :bounce::D
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Culinary Schools \ Culinary Students › I got in to culinary school! :)
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I love this knife and have used it daily since i got it from a friend about 3 years ago. I also have the 20 inch but im much more comfortable with this one. my only gripe is because the blade is...
-
I have learned and made many delicious and delicate recipes. Any recipes here will make your man/men happy
-
It is a very handy pastry book however the recipes measurement uses large quantity. This make it difficult for home cook. Nonetheless I enjoy reading and some of the professional techniques I...
-
We got this as a wedding gift and used it several times of the years. I have recently been using it quite a lot and have debated replacing it with a new bigger compressor model, but may just...
-
I have been waiting for years for a good, reliable and easy to use iperEspresso machine. Now I can have my favorite illy espresso every morning. I highly recommend to get 'capresso froth pro' to...
I got in to culinary school! :)
post #2 of 6
8/5/07 at 7:57am
- cheflayne
- Professional Chef
- offline
- Joined 8/2004
- Location: back from Caribbean to Sierra foothills
- Posts: 664
- Select All Posts By This User
Pay attention.
Don't be afraid to make mistakes.
In demo kitchen, if chef asks for a volunteer, be the volunteer.
Don't be afraid to make mistakes.
In demo kitchen, if chef asks for a volunteer, be the volunteer.
post #3 of 6
8/5/07 at 12:52pm
- Risque Cakes
- Professional Pastry Chef
- offline
- Joined 4/2007
- Location: MiaBeach, Florida
- Posts: 441
- Select All Posts By This User
Yes, volunteer for everything and any special events!! I know it's a little kiss butt and teacher's pet, but you learn so much.
If they have Chef's Choice or Visiting Chefs arrange so you can be there even if it's just washing pots!
If they have Chef's Choice or Visiting Chefs arrange so you can be there even if it's just washing pots!
post #4 of 6
8/10/07 at 6:25pm
Enjoy it! dont be worried if there are others in the class better than you and go in every day and to every class... ask questions, if you dont understand something dont assume that all the others do just coz theyre not asking, they probably dont! But attendance on these programmes is the most important thing. Trust me, I got kicked out og cullinary school for poor attendance and I was quite good in class. I am about to start again this september.
post #5 of 6
8/11/07 at 3:29am
- AtlTournant
- Professional Caterer
- offline
- Joined 4/2007
- Location: Metro Atlanta
- Posts: 165
- Select All Posts By This User
See,that was my biggest problem with culinary school;attendance accounted for 90% of your grade.Show up for class each day,fail all tests and quizzes and you still get an "A" for the class [not like your GPA matters in the Real World].I had to laugh at all these "Honor's Students" who had perfect attendance but could not cook to save their lives,but it was their money that was being wasted,not mine!
To me the poor attendance issue was annoying;it reflected directly on the person: if you can't show up for what you are paying for,are you going to show up for what you are being paid to do? I missed two days in a year and during that time,I was a partner in a catering business and was pulling down a 90 hour week the whole time,so I had no sympathy for the 20-somethings who were "tired" or hung over and living under Mommy and Daddy's roof...waaaaa!
post #6 of 6
8/11/07 at 5:31am
- Risque Cakes
- Professional Pastry Chef
- offline
- Joined 4/2007
- Location: MiaBeach, Florida
- Posts: 441
- Select All Posts By This User
OMG.....I thought that was only happening at JWU. ( and mind you, it's a dry campus!) The total chaos that was some of the younger students actually coming to classes drunk, stoned or otherwise incapacitated!
And, you had to guard all your projects and homework because if you didn't...it would re-appear with another name, tittle or photo and claimed by someone else ( I hated that the most! I also worked and managed to keep a 3.75!)
They had to bribe the students to do their 75 hours volunteer work with a freaking 3 day cruise!
I managed to do mine and beyond! All the chefs had my phone number and where always calling me to do events because they knew I would be one of the ones to show up! and I never got my "hours" nor did I go to the damm cruise!
So, sad for these kids...yet most of them were the ones that got recommended for the jobs. I was told to my face by several of the teachers that I was "TOO OLD" and "NOT HUNGRY!"
Yet...I was one of the few that within 90 days of graduation...opened my own place, but because I do the type of cakes I do...I am not supported by the school!
The only other person that opened a place right after graduation was a former singer ( from some "B" band ) who already HAD/made money and didn't have to slave for 5 years to save every penny!
oh, I digress..lol
But, I did have a blast, didn't learn too much of what I already didn't know. Loved the experience and went in with an open mind, bright eyed and bushy tailed. I got to meet some wonderful Chef/Instructors that I still keep in contact with.
And those Chef/Instructors that tried to demoralize me, well...they can "EAT MY SHORTS!" bwaaaaaahahhahha:talk:
Return Home
Back to Forum: Culinary Schools \ Culinary Students
ChefTalk.com › ChefTalk Cooking Forums › Culinary Students › Culinary Schools \ Culinary Students › I got in to culinary school! :)
Currently, there are 111 Active Users
(2 Members and 109 Guests)
Recent Discussions
- › I hate Vegans (cooking)........!!!!! 15 minutes ago
- › Looking for Experience before Culinary School....DOs and DONTS? 15 minutes ago
- › Looking for a Gyuto - an alternate to a Mac Pro? 51 minutes ago
- › Smoke in the Kitchen 56 minutes ago
- › Opening a food truck business 1 hour, 11 minutes ago
- › What's a typical everyday dinner menu in your home? 1 hour, 50 minutes ago
- › Upset 2 hours, 2 minutes ago
- › 4 Best Herbs You Haven't Tried 2 hours, 15 minutes ago
- › expanding horizons 2 hours, 23 minutes ago
- › How Often Do Chefs Sharpen 3 hours, 47 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Shun Classic 8-Inch Chef's Knife by Pirate-chef
- › Pastry: Savory and Sweet by Shin Louis
- › The Professional Pastry Chef: Fundamentals of Baking and Pastry,... by Shin Louis
- › Donvier 1-Quart Ice Cream Maker by jhop
- › FrancisFrancis Y 1.1 iper Espresso Machine by jkun
- › Victorinox Cutlery 10-Inch Curved Cimeter, Black Fibrox Handle by boar_d_laze
- › Spiced Right: Flavorful cooking with herbs and spices by KYHeirloomer
- › Royal Coffee Maker Modern Copper Vacuum Coffee Brewer by boar_d_laze
- › Bodum Eileen 8 Cup French Press Coffeemaker, 1.0 l, 34-Ounce by boar_d_laze
- › Breville BCG800XL Smart Grinder by boar_d_laze
View: More Reviews
Recent Articles
- › Thin, to by petalsandcoco
- › Cheese: Montrachet by MARGCATA
- › Unmold by petalsandcoco
- › Cheeses With A Washed Rind by MARGCATA
- › Bloomy Rind Cheeses by MARGCATA
- › French & Swiss: Raclette Cheese by MARGCATA
- › Tart: Flammekueche by MARGCATA
- › Italian: Farfalle by MARGCATA
- › Macaroni: Anelli by MARGCATA
- › Digestivi by MARGCATA
View: Recent Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




