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Just an intro

post #1 of 6
Thread Starter 

Hi everyone! I have loved reading ChefTalk threads for a while, but did not know I could join unless I was a professional chef. I just graduated from the ICC (formerly the French Culinary Inst) in New York, and I am about to start my masters program at Boston University (Gastronomy), so I will be leaning on the community for support and answers.

 

Although I am a new grad, I have been cooking and baking for a while. Originally from Chicago, I worked as a firefighter for 16 years, and I was the firehouse cook for 11 years. I have been cooking and baking as a personal cook for years, then at the age of 47, I took the plunge and went to school. I have no regrets, I learned so much and will continue to learn.

 

In advance, thank you for all your help. I am going to need it!

post #2 of 6
Welcome!
Masters degree in Gastronomy, sounds awesome.

What will your courses entail. Moderninst or dietary or a mix? Can you tell me some names of courses or link to a program overview?
post #3 of 6
I looked it up, very interesting material.
post #4 of 6
Welcome to Cheftalk ChefMUD , looking forward to your posts.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 6
Thread Starter 

Thanks! Chefboy, I haven't decided what focus I will choose, but I will go through the intensive culinary arts program as an elective. That way, I will be classically trained in pastry and culinary. I love pastry, but I love to cook. Which is sometimes rare among pastry chefs or vice versa.

post #6 of 6

No kidding you can get a masters degree in gastronomy? Very interesting. Welcome to ChefTalk we are glad you joined. We ask all members who have attended culinary school to please take a moment and post a review of their culinary school. This helps other students who are interested in attending the school so please consider posting a review. If you have questions on how please let me know.

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
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