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Corey D. Windom
- Male
- Columbia, TN
- United States
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Corey D. Windom's Discussions
apprentice vs. school
Replied Aug. 18, 2009
Apprenticeship with criminal record.
Replied Aug. 16, 2009
apprentice vs. school
Replied Aug. 14, 2009
Corey D. Windom's Page
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alotof that makes sense. I admit i have an extremely limited view of the culinary world. Im over my little temper tantrum now. i appoligize. im gonna step away from everything culinary until i can get a few things worked out. thanks for all your adv…
Hi Corey,
The other thing I get out of your post is extreme anger, and jealousy. This is not the forum for that. If you want to vent I can understand that, but do it in private. You are always welcome to vent on me, but don't do it publicly.
Hi Corey,
I have to say, I almost don't know what to say. You have a very limited view of the culinary world. You are wanting to put boundries, where I hope there never is any bounderies. The pollution you talk about are from some Master Chef's that…
i really appreciate you taken the time out of your day to reply to my messages. I never get very many responses when i post discussions tryin to figure out what to do. You have been more than helpful. i really have no intention of giving up, but fai…
sorry it took so long to reply. My weird points of view are basically, cooking shows and all food shows on tv sometimes make people think they can know how to cook with out ever truly taking the time or caring enough. im not saying i dont like that…
Hi Corey,
I want to give you a piece of advice that will help you throughout your career no matter what that career is. Never eliminate yourself, let them eliminate you. Example - I once saw an advertisement for an Executive Chef position, I looked…
Now you have me curious Corey, what are your "weird points of view"?
This is all starting to give me a headache. Iv had a hard enough time getting in touch with an ACF chapter that has an apprenticeship. 2 of them finally replied so im just waiting to get the application and other paper work from them so i can start…
Thank you for the advice. thats the path iv decided on. the problem now is that due to my love, respect, and some very weird points of view its hard for me to find someone that i really want to work with. only 3 right now. thanks
Hi Corey,
Do like many of us did, work your way up. Many Chef's went through the school of hard knocks. 35 years ago when I started I learned from the chef I worked for. There were no culinary schools in the area, and you couldn't get a student loan…
thank you for the response and i will definitly be in touch to hear any other ideas you may have buti dont really have a whole lot of free tim. I have 2 full time jobs, i say im broke because of the amount of bills i pay compared to what i make. I g…
If you're broke, then you're in great shape! Let's get you into a small 2-year college culinary program. Forget the high-priced schools. In the end, you are as licensed as they are. They sure don't know more that you do/will.
Apply for a Pell Grant…
i couldnt get into school because i couldnt get the loans i needed for tuition so i decided to try the apprenticeship program but now im seeing that they also require me to pay tuition to a school. Is it easier to get funding when u are in the appre…
I agree, and I believe it's the corporate run chains that are really gedrading the industry, taking advantage of buzzwords to bring people in with lower priced and inferior quality ingredients. Unfortunately these organizations are a breeding ground…
Profile Information
- What is your favorite recipe creation?
- Wilted greens with shrimp and feta is a orange vingerette
- When did you enter the Culinary Profession?
- 6 years
- Who is your favorite Musical Artist?
- corey tayler
- What is your favorite TV show?
- family guy
- What is your favorite Culinary Web site?
- http://www.rouxbe.com
Corey D. Windom's Photos
Comment Wall (2 comments)
- At 9:28am on July 24, 2009,
Mia Easton said… - Thank you Corey for your good thoughts.
I got many ideas for, but the following are two important basics to have. "Escoffier, a guide to the art of modern cookery". Escoffier is consider to be the father of modern cooking. And The New Food Lovers' Companion. This is consider to be a cooks bible.
Also consider this, if you cannot go the your school of preference, can you get your hands in their instructional books? sometimes students want to sell their books or sometimes you can by them second hand from the schools book store or another company that specializes in their resale. You may not be able to go to their school for now but at least you can get some of their knowledge that way.
Mia
- At 10:41pm on July 20, 2009,
Thomas J. Macrina CEC, CCA, AAC said… - Corey,
Get in touch with me
tmacrina@acfchefs.net
610-249-2131
Lets see if I can help
Tom Macrina
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