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I believe, which could be wrong because its an opinion, that working under a respected chef, someone who is professional and a good teacher... because they have the ability to train you and show you good habits, proper sanitation, storage methods, cooking techniques, recipe improvisation, creating etc.
If I switched out the word "working", in the above quote. to the words " going to school for tutelage", it could well be a summation of a culinary school experience.
Things that I feel wouldn't be taught in school are things like listening and attempting to learn from the chef, rather than putting in your own two sense when you start at new kitchen environment, or something like having your chef coat and pants perfectly clean and pressed every day, with two towels on your apron at all times, one wet, and one dry, with a dry towel in your hand to grab anything that could be hot. habits like these have been created by highly respected chefs
If I switch out the words ""feel wouldn't be" with the word "was", it would be a summation of my culinary school experience, which included work experience in the school's different restaurants which were open to and serving the general public, not just pen and paper work.
My personal opinion... in culinary world, its all about hard work, dedication, willingness to learn, showing respect,..., and being there on time, and looking amazing when you get there, every single time, and when you fail or make a mistake, learn from it... write it down, so you can strive to not make the same mistakes again. Thats What I follow, and I was taught that, I didn't come up with it.

No switching out here, just a little editing and it is a summation of my opinion as well, whether your path includes formal schooling or not.

A side note, this has me a little confused, could you explain a little further
Originally Posted by AlexTheChef

however I've got little knowledge of fine dining recipies and techniques, which is why i'm in fine dining.
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