Related Forum Threads
- I Begin My Journey To Becoming A Chef In August Last post on 6/21/17 at 3:20am in General Culinary School Discussions
- Community college culinary program Last post on 3/25/14 at 5:49pm in Choosing A Culinary School
- Should I stay or should I go? Last post on 3/20/14 at 3:43pm in General Culinary School Discussions
- Is the Holland College, the Community college of prince edward island a good place to learn pastry? Last post on 3/16/14 at 9:23pm in Choosing A Culinary School
- Escoffier Online International Culinary Academy Last post on 3/27/17 at 10:31am in Choosing A Culinary School
The Secret Guide to Culinary Career
Last edited: 7/1/13
- Passion of a chefLast edited: 8/24/11
- A Day In The Life Of An American Culinary Student BlogLast edited: 8/18/12
- Star Chefs Whats Real And Whats NotLast edited: 2/16/10
- Life After Culinary School And Becoming A ChefLast edited: 2/16/10
I'm heading into my 4th summer with this factory refurbished machine. It has been reliable and does the job it is intended to do very well, though a bit loudly. I use it heavily during the summer...
Overall, since purchasing this knife, I have not been disappointed at all. The highlights, begin with the rounded hilt and blade top, which reduce the stress on the palms and make calluses a...
I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
Attending Johnson and Wales University - any suggestions?post #1 of 73/13/14 at 6:28amThread Starter
Gear mentioned in this thread:post #2 of 73/13/14 at 1:43pm
Have you checked out the feature we have on ChefTalk calledA Day In The Life Of An American Culinary Student BlogBy Cristina7 • Posted • 5587 views
It is an online journal of a student who attended Johnson and Wales University. Kept a lot through pretty much the whole experience (career changer). It is pretty old but still useful I think.Thanks,
ChefTalk.com Founderpost #3 of 73/15/14 at 2:48amThread Starterpost #4 of 73/15/14 at 7:05pm
Are you going to the Rhode Island campus? J&W is a lot like CIA so here are a few suggestions.
- Push yourself to do all the extra work you can with chefs. The chefs at the school get asked to do a ton of caterings dinner etc etc so ask the chefs if you can help out.
- The schools offer a lot of extra cooking opportunities so take them they are a great way to build on the education. For example I used to get up on Saturday morning to help bake rolls and bread for the restaurants which were open that day.
- Start thinking about your externship early. I don't recommend a year stick with the standard time so you can get back to school and finish up. Some kids took a year off to go work in Europe and I don't think it is wise. Do that after school.
- Don't do your externship at one of the big restaurants with one of the big chefs. Go to a place where they will let you actually cook. Some of my classmates signed up with Marcel Desaulniers and they spent most of their time cutting vegetables and cleaning lettuce. I went to my home town had free room and board and worked at the Four Seasons. I did butchering, ice carving, charcuterie, worked the hot line, breakfast, pastry and banquets.
- Don't be afraid to turn down an externship if you are not going to learn anything and be treated like trash. Ask them specific questions about what they can offer an extern.
Hope that helps.Thanks,
ChefTalk.com Founderpost #5 of 73/18/14 at 8:06am
I am a graduate of the 4 year Baking and Pastry program at the Providence J&W campus and it was the best career move you can make. The Providence campus is the center of the school and that goes to the quality of the Chef's and equipment, not saying that the others are slighted but it was a big difference from when I went. Going to J&W gives you a chance to experiment with techniques and ingredients that some Chef's who have been in the field all their lives have never used. It does not mean that when you graduate you are a Chef, but it gives you many more tools to jump ahead on that road.
My first Chef broke it down for us to the minute of what our education will cost us, this showed us right away that you get out what you put into the program. If one of your Chef's needs an assistant for a project, volunteer. If there is an event coming up, look at it as a learning opportunity. Every visiting Chef that comes in for a demo, volunteer to work with them. I was lucky and got to spend extra time with one of my Chef's working on wedding cakes with her, not only did this give me some amazing experience but it also led to some great contacts. I took my classes in the morning so that I could take advantage of as many of these possibilities as I could, some nights I did not get in until 11, had homework to do and make it to class ready for the next morning.
In a nutshell, every minute that you spend there should be productive. Not just on campus but off, having a three day weekend also gave me the opportunity to work in a French Pastry Shop. Was I exhausted, sure but did I come out of it having spent more than two years working in Europe and in a string of Star and High-end Resorts in the States. Would I have been able to do this without J&W, doubtful. It is the place that will give you the tools and the jump-start to becoming a Chef.
Good Luck!post #6 of 73/18/14 at 8:34ampost #7 of 73/24/14 at 3:39pm
I am just finishing up my internship and will be receiving my Associate's in Culinary Arts in May. My best advice is this:
Work in a restaurant, whether it be before or during school. I worked full time while being a full time student. I may not have been able to apply myself as much I would've liked to in school, but I still maintained a 3.5 GPA and was able to apply what I learned in school into the real world.
Don't come out of school with a huge head. Culinary school is great and exposes you to a lot of different aspects of the world, but school(JWU in particular) doesn't exactly "prepare" you for the speed and multi-tasking that the business requires.There were classes where 5-6 students had 3 recipes to prepare as a group: a protein, veg, and some sort of potatoes. That will NEVER happen in most restaurants.
Basically, take what you can from school while also understanding that a lot of what is done in school, isn't practical in the real world. Have fun!
- Attending Johnson and Wales University - any suggestions?
Gear mentioned in this thread:
- Passion of a chef
- › Great Kitchen Tongs 11 minutes ago
- › Ideas for a little dinner party for a friend. 37 minutes ago
- › Should I run away or toward? 2 hours, 50 minutes ago
- › Pink Pork Sausage 4 hours, 15 minutes ago
- › Menu idea 7 hours, 26 minutes ago
- › Semolina vs Cream of Wheat 7 hours, 29 minutes ago
- › Asked to come in for an interview and "stage"? 10 hours, 22 minutes ago
- › Corned Beef 16 hours, 7 minutes ago
- › Classic Chocolate Chip Cookie Problems 16 hours, 7 minutes ago
- › What did you have for dinner? 19 hours, 31 minutes ago
- › Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt,... by ChicagoTerry
- › Friedr. Dick 1905 Exclusive Series 10-Inch Chef's Knife by JVKolich
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Saturday Night Chicken, Sausage, and Shrimp...
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream