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|By Anonymous on Tuesday, July 06, 1999 - 05:45 pm: Edit|
I have been working in rest. all my life, 10 years now, from the Cheesecake Factory as a corp. trainer, to Friday's as a Steward and kitchen manager assistant for 5 years. I am successful althought I want to learn more, these high paced places are now going to pre-made, out of store made sauces, nothing that can be learned from. I want something more, I am in charge of food and labor cost and kitchen organization, after being promoted from a line cook, run the best store in the region. What should I do next, everything that I know is from the places I've worked, and watch a lot of the Food Network, love Emeril. Culinary school maybe, but if so what one, been looking into Flordia's Culinary Univer., is it the right move? I am 22 and almost willing to go anywhere to make this work
|By Southern (Southern) on Monday, July 26, 1999 - 02:56 pm: Edit|
Ten years of experience at age 22? So you went to work as a corporate trainer at age 12 or what?
|By Janiq (Janiq) on Sunday, July 16, 2000 - 08:06 pm: Edit|
You don't always need to go culinary school for training. Cooking shows are great trainers, so keep watching!;and think of all those Manhattan rest. chefs who learned just from there granmother/mother/father/grandfather.So latch yourself on to one-even if there not yours and learn. For example here's a grandmother's trick, add a little starch(arrowroot/potato)into vinegar bases to keep them from seperating from the oil.Another one-just to add faith- meat where the bone is flat is more tender than meat where the bone is round.
|By Mrsfaz (Mrsfaz) on Thursday, July 20, 2000 - 02:10 am: Edit|
Check out the Food for Fifty cookbook. It'll tell you how to make things from scratch. Granted everything we use nowadays are pre-made, you can learn by watching and doing. You just need to decide exactly what you want to do. It seems you've already started in the food service management part...if you want to be a chef...maybe culinary school is an option as Janiq offered. Just remember though, a lot of the great chefs never went to school. They all did it hands on.
I guess to be successful in this industry is to work had, have great people skills and a good teacher.