|By papasmurf on Thursday, April 12, 2001 - 10:08 am: Edit|
I know that I haven't introduced myself properly, but I just wanted to let you all know that I was recently accepted to attend New England Culinary Institute this Fall. Is there any NECI alumni here around these boards that can give me the skinny? Is it best to purchase the tool kit from the school or should I buy mine elsewhere? Thanks in advance everyone.
|By Chris on Thursday, April 12, 2001 - 12:06 pm: Edit|
Congrats!! My sous was a nec grad, great school, great student teacher ratio, great reputaion as well!! Study hard, pay attention You'll go far!! One piece of advice; if you do your externship at the river cafe, don't touch the sous chef's Beer!! It's a sure way to end up getting splattered by hot roux. My old sous still has the scars to prove it.
|By chefmanny on Thursday, April 12, 2001 - 12:56 pm: Edit|