I'm a first year apprentice; looking to make the most of my apprenticeship, and as such, am in need of advice.
The culinary school i'm attending is unfortunately run badly:
The teacher is detached; doesn't like questions and doesn't really teach much. He has often said he has no faith in the current students in our class, and isn't open to any discussions, answering questions re the industry or cooking techniques, or to even give advice or pointers. He doesn't even inspect the meals we create or look at how we cook it to give constructive criticism.
Our class generally consists of giving us recipes to cook, and then whilst we are cooking, the teacher does cooking of their own at the front of the class and ignore us for most of the class.
As someone with little experience outside of Pub Meals; I am incredibly keen to increase and refine my skills and knowledge, and learn as much as I possibly can outside of this class.
I have an amazing and knowledgeable Head Chef who goes over meals with me and is a wonderful instructor; unfortunately though, as we are a small non-traditional kitchen with a lower budget, ergo my scope of practical learning is limited to an extent.
So what i'm wondering is what would be the best approach to making the best of my apprenticeship? Would staging on my days/nights off work be the best way to go about this? If so; what know-how would be required to do this and how could I make, and hopefully exceed expectations?
Should I look into online mentoring or courses/IRL short course training to increase my education, or both?
Any other ideas anyone has would be fantastic too. I understand I have a lot to learn but I am incredibly willing.