Posted by shawn m banks on May 30, 1998 at 12:47:59:
In Reply to: Re: wanna try a school in nashville? posted by Gerard on May 30, 1998 at 11:04:57:
At 11:04 AM 5/30/98 -0400, you wrote:
>
>Gerard has posted a response to your message titled
>wanna try a school in nashville? in WebFoodPros- So you WanaBe a Chef.
>
>The posted reply reads as follows:
>
>Dated : May 30, 1998 at 11:04:57
>Subject: Re: wanna try a school in nashville?
>
>Shawn, tell more. The info you gave me email sounded good, I think its a better alternative than the run of the mill culinary institute.
>
well, gerard, OHCI is great, in my opinion. of course, it's peretty stressful if you let it be, but there are innumerable experiences to be had and great people to learn from. the opryland hotel is the world's largest hotel/convention center, and it's resources are countless. as an apprentice, if we want 2 oz of truffles and a whole rack of lamb to try a recipe idea, we can probably have it at no cost to us personally.
in the way of scholarships and payment, there is a $500 up front fee due at acceptence into the program(which, i think is rather pointless other than to weed out the people not REALLY interested...i think i remember them saying the program costs the hotel $75000+ a year to run), but the rest of the program is free. they pay for a complete set of knives, all of your necessary college classes, all of your books, your work uniforms, your meals at work, membership into the ACF, etc, etc, etc.
>Do they need any pastry instructors?
in the way of pastry instructors, there may be room for another. i will email you personally the way to contact someone and find out.
>
>Regards, Gerard
>
hope this info helps,
shawn m banks