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Help in North Carolina!

post #1 of 4
Thread Starter 

HI I am looking to take some classes on heavy horderves and maybe some finget pastries to cater some formal functions with our church and visiting pastors and such on occassion and maybe even do a small side business. I am in North Carolina and was wondering what everyone out there might suggest! and  and    

THanks

post #2 of 4

JStevens213:

I do not know if this is helpful or not, but here are: Shaw's Guide to Recreational Cooking & Wine Schools: North Carolina and Shaw Guides Career Cooking & Wine Schools: North Carolina.

Good luck!

wink.gif


Edited by TheUnknownCook - 12/14/10 at 4:16pm
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
post #3 of 4

Well, where in NC are you? Let's start with that. Also, are you in school, a parent, both? Really, I have far more questions than answers for you at this time.

See the truth about the culinary education industry at www.culinaryschooladviser.com 
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See the truth about the culinary education industry at www.culinaryschooladviser.com 
Reply
post #4 of 4

Hors'D Oeuvres first. Then try a community college near you that has a course in Culinary Arts.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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