Re: Similar boat to Paris, Texas

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Posted by leslie on February 03, 1999 at 23:43:27:

In Reply to: Similar boat to Paris, Texas posted by Beth Kujawski on February 03, 1999 at 13:09:00:

Dear Beth,
Do you want to continue in journalism but work as a food writer?
If so, you may want to look into La Varenne cooking school in France. Many of the top food editors in New York went to La Varenne. It is run by Anne Willan.
To be honest with you Beth, if I had to start over again (I started when I was 19 ) I wonder if I could hack it. As I pointed out to someone else, your bosses are bound to be younger than you and will treat you badly because you are a beginner. If they aren't tough on you at the beginning, you'll suffer.
I don't think you can compare top notch culinary formation to anything but the army. It is really, really difficult for the first few years because you know NOTHING but you think you know EVERYTHING. The food critics, for the most part, no nothing either. Next time you see a food writer, ask them the weight of a cup of flour...
There is another side to this which few mention; dexterity. Even a well- schooled chef, at the start of his or her career is slow and not able to use a knife or pastry bag properly. This takes years. When I work with beginners, I'm still surprised by their slow pace and lack of control (and sometimes, their arrogance). This is manual labor. Cooking is full of skills. That is why it is best to start young.
Of course, if you are set to start cooking, read through all the arguments we've had recently on this web site about school vs. no school, and you be the judge.
And by the way, there is no safety in cooking. Unless you are your own boss, or working in a unionized hotel, you are only as good as your last set of ideas.
I'm really discouraged by the scene for people who get into cooking when they are older because I've seen stupid, useless and lazy 17 year olds get good jobs, and dedicated, hard working older students getting passed over time and time again.
On the positive side the great French Chef, Jacques Maniere, the mastermind behind "Cuisine de Vapeur (steam)" started when he was in his thirties. He started life as a chemist and understood more about food chemistry than any other chef of his generation.
There should be a job for everyone in this profession no matter what the age. But you'll start by peeling carrots and washing lettuce. It takes years of work, good health and a bit of luck to become a good chef. No? Who would disagree with that.

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