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Message
re: Culinary Training
Posted on 12/12/11 at 11:31 am to coloradoBengal
Posted on 12/12/11 at 11:31 am to coloradoBengal
quote:I agree with getting some experience before spending any money in school. It takes a special person to be in the kitchen for a long time. No more holidays, nights to go out etc.
She needs to work in a kitchen for a couple of years before spending money on a culinary degree.
1
Posted on 12/12/11 at 11:33 am to saderade
quote:
nights to go out etc.
Night just starts at midnight instead of 10.
This post was edited on 12/12/11 at 11:33 am
Posted on 12/12/11 at 11:38 am to LSUAfro
I really should have put special events- weddings, parties, etc. When you get in your 30s, your friends aren't going to be going out at 12 until 3 am. It is a tough life.
Posted on 12/12/11 at 11:45 am to TreeDawg
Delgado has a good program (very, very good considering the price.)
She needs to work full time in a kitchen before deciding this is what she wants to do. She should expect to constantly have burns/cuts, broken fingers, sore back/feet/neck, work shitty hours for little pay, come home smelling like shite, etc.
All that being said, I miss the hell out of it.
She needs to work full time in a kitchen before deciding this is what she wants to do. She should expect to constantly have burns/cuts, broken fingers, sore back/feet/neck, work shitty hours for little pay, come home smelling like shite, etc.
All that being said, I miss the hell out of it.
Posted on 12/12/11 at 11:46 am to saderade
quote:
I really should have put special events- weddings, parties, etc. When you get in your 30s, your friends aren't going to be going out at 12 until 3 am. It is a tough life.
Yeah I knew what you meant. In the service industry you end up spending more time with those you work with and others in the industry as those are the ones who are on the same schedule. Your friends change. It is a tough life. For most of those that "make it" in the industry they've put in long/tough hours for years and years on their feet in hot kitchens. I loved it, but I also loved getting out of it.
Posted on 12/12/11 at 11:48 am to LSUAfro
Yes they do, and you are so tired and drained that it is not funny. Your pillow is the only thing you want to see.
Posted on 12/12/11 at 11:48 am to saderade
quote:But when you work in a kitchen, you tend to hang out and be friends with other people that also work in kitchens, so it's kind of a non-issue. And it's not like they won't let you take a night off for a wedding if you let them know in advance. It's not like committing to the military or anything.
When you get in your 30s, your friends aren't going to be going out at 12 until 3 am. It is a tough life.
Posted on 12/12/11 at 1:32 pm to TreeDawg
Go to school part time taking business/leadership style classes.. Work full or close to full time in a kitchen...doing anything. Tell her not to be afraid to hop around kitchens (with proper notice) every 6-9 months.. If after a couple years she feels the need go to Culinary school..look into a place like Johnson & Wales.
Posted on 12/12/11 at 1:46 pm to TreeDawg
i highly recommend reading Beaten, Seared, and Sauced by Jonathon Dixon. A 38 yr old guy who decided to switch careers and go to CIA. If she wants to know what cooking school is all about, this guys gives insight on day to day class room activity and everything else she needs to know.
Posted on 12/12/11 at 2:29 pm to fouldeliverer
quote:
i highly recommend reading Beaten, Seared, and Sauced by Jonathon Dixon. A 38 yr old guy who decided to switch careers and go to CIA. If she wants to know what cooking school is all about, this guys gives insight on day to day class room activity and everything else she needs to know.
michael ruhlman's 'making of a chef' goes through the CIA as well.
'the sharper the knife, the less you cry' by kathleen flinn goes through le cordon bleu paris. a bit of girly book in parts, but informative as far as how the school goes as well
Posted on 12/12/11 at 5:11 pm to TreeDawg
The textbook "On Cooking" a textbook of culinary fundamentals is a good one often used for culinary beginners. Introduces u to mother sauces, knife cut, stocks etc
Posted on 12/12/11 at 5:18 pm to Schwartz
I recently worked with a guy in Houston that graduated fro Johnson & wales in Denver with no experience in a real kitchen. He lasted 2 weeks, got no respect and was the laughing stock of theBOH.
The real life experience w/ the degree will do her good. She should get some front of house experience too
The real life experience w/ the degree will do her good. She should get some front of house experience too
Posted on 12/12/11 at 8:28 pm to tiger222
College degree + working in restaurants during college = win win win
It's all about running the business, dealing with people, and knowing you stuff.
Anyone with a degree and no experience will get laughed out of the kitchen.
It's all about running the business, dealing with people, and knowing you stuff.
Anyone with a degree and no experience will get laughed out of the kitchen.
Posted on 12/12/11 at 8:31 pm to TreeDawg
I worked in the front and back of restaurants for 7 years in Baton Rouge. I also managed Steam Room Grille and Magnolia Cafe for a year. I decided to go to law school instead of Johnson and Wales Culinary School. I regret it sometimes. However, the rest biz is tough tough work. doubles then inventory all night then more doubles etc. Plus, the industry lends itself to and is filled with serious substance abuse whether it be booze or drugs. I just needed to get out of that. To reiterate what someone else said have her read Bourdains Kitchen Confidential. It is excellent and a pretty accurate screenshot of the business. I know many current and former chefs that regretted ever doing it. In the end, you have to follow your passion. 
eta: I worked at all kinds of places too from fry cooking at Brewbachers to waiting tables at Jubans.
eta: I worked at all kinds of places too from fry cooking at Brewbachers to waiting tables at Jubans.
This post was edited on 12/12/11 at 8:33 pm
Posted on 12/12/11 at 9:55 pm to TreeDawg
I'd recommend the book "Heat" by Bill Buford. He is a writer who wants to experience being a cook. It's a very good book and gives some good insights about what it's like, and what it takes to become a chef.
Posted on 12/12/11 at 9:58 pm to RedMustang
College is a lot more than job training and I don't think it is a waste of time. If someone can combine the two I would encourage it.
Posted on 12/12/11 at 10:07 pm to TreeDawg
Chicago Culinary school...downtown.....near everything....
Posted on 12/12/11 at 11:33 pm to Jambo
quote:
Anyone with a degree and no experience will get laughed out of the kitchen.
lots of people that go to culinary school these days, at least in the CIA, have no experience, and they do internships in restaurants frequently--theyre treated as interns, and then when they move on they have experience and go from there
Posted on 12/13/11 at 4:35 am to TreeDawg
I had heard that Chef John Folse has a culinary program at Nicolls State in Thibodaux that is pretty good. I have cooked for many restaurants and hands on is the way to start out to see if you can take it. Hard, Hot work. She can decide what type of cook she likes (prep, grill, deserts, etc)
Posted on 12/13/11 at 5:24 am to RedMustang
lots of good book ideas in this thread
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