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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 --...
New Student at LCBpost #1 of 66/4/14 at 2:50pmThread StarterMy name is Dee and I'm currently attending LCB in Tucker, GA (Atlanta). I'm only in my 2nd week but so far we've learned knife cuts (julienne, batonnet, brunoise, small dice and tourne), equipment identification, also made mayonnaise & tomato sauce. We're currently taking 3 classes within a 6 week period. We've had 2 quizzes, a test today on food safety, & have a practical on knife cuts tomorrow. I love it so far! I do not regret my decision to attend...it was between here & J&W in Charlotte, NC. I decided to post because I used to spend hours online researching culinary schools & whether I should apply or not. Didn't find much, so if anyone has questions I'd try my best to answer.
Gear mentioned in this thread:post #2 of 66/4/14 at 9:02pm
Nice to meet you, Dee! I can hear the excitement in your post. You're energized by what you're learning, and that's awesome! Le Cordon Bleu must be a good fit for you. Did Chef Talk provide any information to you in your search for a school? We do have a forum and other information here about culinary schools.
As a student you'll get a lot out of reading all the forums here. Keep in mind, though, the professionals' forums are read-only until you finish your training. You're encouraged to ask your questions and participate freely in all the general forums where everyone (including the pros) hang out.
Besides the forums, don't miss the excellent cooking articles, equipment and cookbook reviews, photo galleries and, when the time comes, career board. We've been here over 14 years, so doing a search here can bring up a ton of great stuff! Keep in mind if it's a forum thread, the conversation may have ended some time ago, even if it seems fresh and recent. Check those dates! You'll also want to check out the Facebook page and the Pinterest board, too.
We hope you'll find plenty of people and information to interest you here. Our members are really the wealth of this community. And now, you're part of that wealth, so jump in and enjoy.
MezzalunaModerator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***post #3 of 66/7/14 at 6:35pmThread Starterpost #4 of 66/4/15 at 1:26pm
I wanted to reply to your post since I too am a student at LCB Atlanta! I work in the Student Resource Center (SRC), I am known by most as Mr. Dan. I am a career changer, after a 22 year special operations career. I am currently in the Catering and Buffet portion of my degree.
I have had some great chefs and I have had a great experience here! Our instructors come from varied backgrounds and other schools including, Culinary Institute of America, Johnson and Wales, The Art Institute, and several other schools including Le Cordon Bleu Paris. We have two Master Chefs; Chef John Kanadu and Chef Daryl Shular, both who have worked with other schools and made LCB their home. Everyone has an opinion but I can say that I am very satisfied with my decision to attend LCB Atlanta.
Have a great time, and anytime I can assist you let me know.
Danielpost #5 of 66/19/15 at 5:19am
Welcome to ChefTalk we are glad you joined!Thanks,
ChefTalk.com Founderpost #6 of 66/19/15 at 5:22amCulinary School Review ContestBy Nicko • Posted • 2738 views • 14 commentsThanks,
- New Student at LCB
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