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Favourite Memory of Culinary School

post #1 of 8
11/4/11 at 4:23pm
Thread Starter 

So I'm being all reminiscent about Culinary School, I'll be having my last day of class in less than a week. Then finals, (3 in one day!) then patiently checking the mail everyday for a few months rolleyes.gif

 

So I'd love to know what everyone's favourite moment in culinary school was, could be anything from this awesome party that you threw in a dorm even though it was against the rules, or a special moment in a class where you had an "ah hah!" moment.

 

Here's mine: I would have to say that it's the one time where my friends and I were playing frisbee on the green, and one of my chef's held up his hands in the traditional sign language for "Hey throw it here". This was my teacher, the man who not hours ago was yelling at us to clean better and faster. The transformation from hard ass to hippie was by far the most hilarious moment I can remember. It was a great laugh to all of us.

 

So what do you guys have as a memorable moment?
:tux

:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

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post #2 of 8
11/5/11 at 4:08pm

For some reason a lot of the guys changed in the halls at my school. I don't even know if we had a changing room as I never really questioned it. The chef instructors didnt even blink so I can at least assume it's been going on for a while.

 

Also the utterly stunned look my 1st semester Practical chef gave me second semester one when she walked in and he had a makeshift contraption rigged up to hang cheescloth full of tomato pulp to let the juice drip out. I don't know why  such an elaborate setup was necessary, but the look on her face when she walked in was priceless.

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post #3 of 8
11/5/11 at 10:42pm

Being under age and going to the local watering hole with about half the class every afternoon that was just steps from the front door of school. They never checked any id's.

 

All the chef instructors were old school European trained, the GM chef had a bottle of medicinal  brandy in the first aid cabinet, if you cut your self, he would let you take a pull off the bottle, then pour some on the wound.

 

The production kitchen chef walked around with a big wooden spoon in his back pocket, if he caught you with your hands in your pocket, he would whack you across the hands.

He also walked around mumbling "GD housewives", referring to the women in the class.

 

 

 

 

 

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post #4 of 8
11/6/11 at 1:02am

LOL!!!! 

 

I would have taken that wooden spoon and shuved it up his bum!

 

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post #5 of 8
11/6/11 at 4:05am
Thread Starter 

@Chefboyarg yeah we had the opposite issue, you were supposed to arrive in the building with your chef whites pressed and already on. But for those of us that were commuters we had to go change in the bathroom. The one time I tried changing in the hall (lol still had boxers & a shirt on) I got yelled at for being unprofessional.

 

@Chefbuba we had the same watering hole, only a mile away from school. Now they check id's though, guess freshman will have to find a new place! And your GM sounds like he'd be pretty funny to watch, drinkbeer.gifmedicine cabinet

 

:tux

:chef tux

"Mother Nature is the true artist, the Chef is merely the technician"

    -MPW

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post #6 of 8
11/6/11 at 7:49am
Quote:
Originally Posted by KKG Chef View Post

LOL!!!! 

 

I would have taken that wooden spoon and shuved it up his bum!

 



This was 30+ years ago, things were way different then.

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post #7 of 8
11/7/11 at 11:32pm

buba i would have loved all that cept the "housewives" part (my mom was a professional force in the 70s and trained me well).

 

i actually saw a new student rolling their neckerchef out on the floor a few weeks back. yes, the floor.

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post #8 of 8
11/8/11 at 3:55am

Having  cocktails in the instructors office every day(He represented the USA in The Culinary Oympics in Lucerne in 1955)

 

Hireing 2 of my instructors for my catering business about 8 weeks after I graduated.

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...
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