Culinary Students

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Comment by Pierre Kennedy Threatt on May 25, 2010 at 10:31am

Thank You Chef Stoner. It is very integral to ask questions, it's the cornerstone of give and take. And given the right question in "Culinary Art", it can take you all around the world. Ensign Phil, Chef Mia is right those dishes burn, but they are the most important part of your edcation. Think about it really hard, (and don't let this go over your head) where would you be without a professional dish washer? Doing them yourself. Once you get you one of those you make them happy, because they are just as proven a part of a well ran kitchen as the rest of us.

Comment by David Stoner on May 25, 2010 at 6:43am

Pierre, I agree with your comments. After my retirement from the military I am able to follow my passion for food. So I attended Culinary school at the age of 40. I have completed my coursework and will begin my co-op next week at a local country club. I did see alot of students that did not take their very expensive education seriously and had to give them what was commonly refered to as the "dad speech" but it got them on track. The only thing I would add to your comments and it seems like it should go without saying but i saw many students that were afraid to ask questions. So if any of you out there are. DON'T BE you are paying for your education so get all your questions answered. This is the only time in your career will you will have access to such a wide array of experience. Thanks to everyone for the advice

Comment by Mia Easton on May 25, 2010 at 2:46am

Lol Phil, I know exactly how you feel. Been there, done that, and belive it or not it is important to know how to run the cleaning equipment in your kitchen and how to clean the dishes right because as a chef you may have to check and retrain people on such a basic task. Dishwashers and stewarts will learn to respect you because they know you are not affraid to get in the trenches with them if need arises; but more importantly, they know, you know how it should be done.

Comment by Phil Brown on May 22, 2010 at 8:28am

Just started a few weeks ago in culinary school. Love the work and learning, not necessarily the washing of pots and pans. But I guess we all have to learn that as well. I can't wait to get into the kitchen more and really start cooking.

Comment by Scott Stokes on April 20, 2010 at 8:01pm

Third quarter culinary at seattle central is going great. I hope all of you are doing well.

Comment by Leah Craig on April 19, 2010 at 4:51pm

I just messaged you all about a chance to win a trip to this year's National Convention in California to shadow ACF President Michael Ty, CEC, AAC. I hope you will enter. More details are at www.acfchefs.org/Content/NavigationMenu2/About/Overview/President/Contest/default.htm.

Comment by ElleN on April 18, 2010 at 5:05pm

Currently enrolled in AI @ Washington, loving everything right now...great instructors and staff. I am learning the proper terminology which is exactly what I should have the whole 20 odd years... know some but, I love see the ambitious student that havent gotten their feet wet yet. I am in a new city, learning how to survive just obtained a job, only been here about 2.5 weeks... good. I love this homework ...it keeps me on top of the food industry. trying for scholarships to Bejing, France, Tuscany...wish me look and I love my Chef world...

Comment by Scott Stokes on April 17, 2010 at 11:02pm

Have a report due? Writing a report may sound painful, but it can be a great learning experience. If you are writing a report lets talk!

Comment by Scott Stokes on April 11, 2010 at 5:24pm

The Best Donut.
Lets face it. Studying for hours about food can only have the end result of gorging yourself somewhere on breakfast pastry. OK maybe that is just me. With that in mind I am on the quest for the best donut. I am writing an article about this delicious breakfast pastry for my blog. Chefs or future chefs I would like to talk to you about were you get your favorite donut.

Comment by Pierre Kennedy Threatt on April 5, 2010 at 1:05am

I would like to come from a different approach.......... How good are you at your hobbies, (there's nothing like a great culinarian being able to ski. Can you cook the dishes of your ancestors, (it would be bad for a black man from chicago to say that he did not know soul food).What is your leanings i.e. are you more corporate, or do you lean towards the science of food, (Alot of people like me just like to see thousands of people fed at one time, yeah!!! How much of the text and the demo did you really get, (If I were you I would make really good friends with all the people in your class. Gain the trust of the people that have been through what you have). What is your personality trait, (are you a slave driver, do you know the HACCP manual back and forth. Are you a lazy ass), get in where you fit in.What is your motivation to cook. Did you figure this education out like a kid that went to Harvard, (can you make this 43k education work to the best of your ability). How to sell yourself out of school, (cause' the industry is gonna' say, "So I see you just graduated culinary school last year eh". Did you compete. And mostly, did you cook for your family....a hundred times.

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