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Future Chicago culinary student

post #1 of 16
Thread Starter 
Hello all,

Been a lurker here for awhile and decided to come out of the shadows!

I'm a recent Chicago transplant from the PNW(Portland/Seattle) looking for a career change. I've been in luxury retail and sales of some sort for most of my working life. It wasn't until I got a part time barback/prep/buss position last spring and summer that I realized how miserable the retail and sales world was... Seems odd to most people that I could walk away from a career that paid me up to $80k per year. I just found the nitty, gritty, do or die environment addicting. Much different high then closing a sale. I never felt so physically fit in my life. I also loved the brotherhood of my coworkers. In sales everyone is about money and screw the other fellow. Anyhow...

My fiance and I plan on moving to the burbs so that I can start the culinary program at College of Dupage next January.

Look forward to participating in these forums!

Cam
post #2 of 16

Aloha Cam and Welcome! (love your avatar, btw)

Wow, that’s a huge U-turn you took, not only to changing location but also career, I give you a lot of credit my friend!!  I think that you’ll find the kind of support and encouragement that will help along your journey, with fiancé as well.

Chef Talk is very diverse, not only in abilities but also locales.  If you’ve been lurking, then I’m sure that you’ve already scoped out the place and have a good feel of what’s what.  Should you have questions, don’t hesitate to PM a Mod for help.

Congratulation!  Have fun, isn’t that what it’s all about?!         


Edited by kaneohegirlinaz - 4/13/12 at 1:56pm

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #3 of 16

Let me add to Kaneohegirl's welcome, Cam. We have plenty of members from "Chicagoland". The Windy City is one of my favorite cities anywhere in the world. If you're headed out to DuPage Co., I know that area too, as I student taught there in the '70s.

 

If you've been lurking here, you know what benefits and attractions there are to visiting and participating here. Let us know if you have questions. Don't overlook the archives (including the special guest archives) and other areas of Chef Talk beyond this discussion forum.

 

Good luck in your studies, and enjoy your life in the Land of Lincoln.

Regards,

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #4 of 16

And welcome to Chicago, too. As you've probably gathered by now it's a great food city. You can find any ingredient you could ever want at the ethnic and specialty markets spread all over the city. The program at CDP has a very good reputation. Good luck to you.

post #5 of 16
Thread Starter 
Thanks for the welcome everyone!
post #6 of 16

Many years ago there was 2 great schools in Chicago One was the Washburne Trade School started by Chef August Foresterr who I had the pleasure of meeting and another school was The American Institute of Baking a hi technical  baking school. Don't know if they are still there but they were good.

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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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
post #7 of 16
Thread Starter 
I believe both schools have gone the way of the dodo. There is a Washburne culinary institute affiliated with the City Colleges of Chicago, but not sure if it has the same roots as the old trade school.
post #8 of 16

Same thing happened to some good schools in New York.  Florida has 1 decent school  Johnson and Wales  MIami  (great for baking) Good luck to you in your venture. Ask many questions and be sure to always ask Why do you do that or do it that way. Whe you do start culinary college volunteer to do extra things in other classes or stay after class a while or attend other classes if you can,  or ask if you can assist an instructor.This way you learn much more believe me.

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
post #9 of 16

Welcome, I am a Chicago native so it is great to have you here. Where are you working currently? So many great places in the city.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 16
Thread Starter 
Hi Nicko,

I am currently unemployed. I wont be able to pursue a kitchen job with any seriousness until September. We are planning our wedding that takes place in August and is requiring multiple trips back to Oregon. We also just reserved an apartment in Wheaton/Glen Ellyn by the school for this July. Between all of that I just don't feel I can give an employer 150%.
post #11 of 16

Hey if you are in the Glen Ellyn area stop by Barones Pizza my family (aunt/uncle) own it. Been there for over 30 years and they have a great family atmosphere and pizza.

 

If you need some help/guidance finding a place to start in Chicago let me know. Happy to help.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #12 of 16

Wow! One thinks it is a big world and then...

 

Worked at Kohler's Trading Post 1957-1959

 

Attended Glenbard, 1956-1959 (don't know what it is called now, then there was only one crazy.gif )

 

Lived on Miller Hill, the western most house, south side of Roosevelt Road.

 

We moved from Elmhurst in 1956

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #13 of 16

Man I smell a ChefTalk Chicago gathering in the works here. I am in North Riverside (new the Brookfield zoo). Ice Man is in Chicago to, and Mezzaluna would always be up (generally) for cruising down to Chicago for some ChefTalk fun from the Wisconsin area.

 

Where should we meet up? First round is on ChefTalk. :)

 

I will start an alternate thread on this.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #14 of 16

Um, I need plane tickets laser.gifI currently reside about 2,070 miles from Glen Ellyn
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #15 of 16

Washburn is still a going concern. Don't know about the Baking Institute.

post #16 of 16
Thread Starter 
Quote:
Originally Posted by Nicko View Post

Hey if you are in the Glen Ellyn area stop by Barones Pizza my family (aunt/uncle) own it. Been there for over 30 years and they have a great family atmosphere and pizza.

 

If you need some help/guidance finding a place to start in Chicago let me know. Happy to help.


I will put that on the to do list. Lou Malnati's and the other downtown chains have got a bit old.
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