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Preparing for culinary school

post #1 of 2
Thread Starter 
Some background first, I'm a seasoned Line Cook/Kitchen Manager who has been in the industry for 15 years. Hoping to open some more doors for my career I've enrolled in culinary school to get my red seal. I've cooked long enough to know that this field is what I want to do for the rest of my life and I feel school is going be a great boost to my confidence and make me a more versatile cook.

I'm about to start in a month and I'd appreciate any advice on how to properly prepare, bad habits to get rid of, etc. I feel I have an edge and really want to impress people. Any feed back would be greatly appreciated. Thank you.
post #2 of 2

86 this

Quote:
 really want to impress people

Focus instead on improving and honing your skills. Like you I had been working in the industry for about 10 years when I decided to attend culinary school. I went to learn, not to impress.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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