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My Experience at the International Culinary Center in NYC - Page 2

post #31 of 32

where are most of the instructors from?

 

any of them who are asian cuisine specialists?

 

i come from asian background and want to improve my cooking using french techniques.

 

also regarding externships..how do they work? does college assist u in hunting or are you on your own?

 

i know few chefs who can give me internships at their restaurants but i was keen on working in a high end french restaurant to build my confidence and skillset.

post #32 of 32
Thread Starter 
Quote:
Originally Posted by Chef Brah View Post

where are most of the instructors from?the instructors vary from all over the world and cuisine background.

any of them who are asian cuisine specialists? there is one instructor. His name is Jeff Moon. He worked in asian cuisine. He is my instructor currently. Good guy. Can be hard on the less experienced students. When ever we have free time the guy is showing us new stuff.

i come from asian background and want to improve my cooking using french techniques.

also regarding externships..how do they work? does college assist u in hunting or are you on your own? when you start getting close to your externship the school will contact you. Happens around your level 3. I would recommend meeting with an advisor on day 1. If you are going to be living in the city try to get as many trails as possible. I work two jobs and go-to school, and still trail a new restaurant once a month.

i know few chefs who can give me internships at their restaurants but i was keen on working in a high end french restaurant to build my confidence and skillset.No problem with wanting to cook in a high end restaurant. Anything w. 2-3 stars you are going to have trouble learning anything too useful. Unless you have the skills the chef won't put you on the line. I have heard so many horror stories from places like Jean-George. Try to get an externship somewhere you love the food, but don't know how they do it. Also try to find a small kitchen where the executive chef is there daily. We can talk more about this once you are here.
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