Hi, everyone. I'm new to the forum and would like to say hello.
I'm an aspiring cook/chef who has NOT gone through culinary school.
That being said, I do know my french cuts for vegetables, my mother sauces, proper knife usage and care, my heat methods, my roux, and pretty much most basics when it comes to prep and method. I do NOT have experience in a professional kitchen but it has always been my passion to work with food. I grew up relatively poor and didn't have the funds to attend college or culinary school, and now in my mid 20's I still have no way to do so. Given that massive problem, I have been wondering what all I should learn further before entering a kitchen working the line.
I do have a knife roll I've slowly filled with solid tools for the trade, so at least that is taken care of.
I have no visions of grandeur or "Top Chef" stardom. I just want to work with food and pursue my passion.
I just need to figure out what all I can be self taught before trying my hand at moving forward. I would like to enter a kitchen with a solid grasp of all aspects. If anyone could point me in a direction for great resources it would be amazing. Youtube can only teach you so much (ive been watching videos of actual culinary classes and lectures)