Any Chefs? Culinary School grads?

[TexasToker]

I am about to start culinary school in a few weeks and was wondering if anyone would have some advice.

Are there any Chefs or Culinary School grads that would like to bestow some wisdom upon me? Like things I may need that would not be included in my kit? Tips? Tricks? as it pertains to school.

It is a ~2 year course, 4 days a week, 5 hours a day.

 

[Puddin'tane]

run like hell son run like hell

 

[TexasToker]

I do not plan to stay in the biz. This degree is just for personal desires.

 

[yortbogey]

the real deal........

the real deal........

25 + plus years Exec Chef........worked for Prudhomme in NOLA
back in the 80's........
have traveled and worked for years........
Seattle, Indonisia, London @ savoy hotel
externship @ Fairmont SF, and Tokyo..............years ago

I've been in the biznizz... for ever.........cooked for the famous and unfamous........

what kinda guidance U want???????

I'tz along long hard road to become a REAL .......Executive Chef.....
I lost several relationships and spent many many many nights.......
drinking to ablivion....just to take the edge of........

It's not the endless hours of Heat and Grease and Chemicals......
from cooking in a proffessional Kitchen........

what kills U is the managment and people problem......

always about the margin.......

To be a real Chef U must be able to use other people money and time
and still turn a profit ....from food and beverage........tuffer than it sounds..........

remeber.......there are many sharp and hot thang'z in the kitchen......including the cooks.............

i tip my hat........

 

[TexasToker]

Well, school starts monday...weeeeeee!

 

[aasin527]

it's a tough biz. i'm exec of a large hotel. banquet kitchen. yort is right. in my case the hotel owner is also the g.m., makes it impossible to make any independant moves without a ''call to the office'' never see your kids, family, friends? it's tough to plan short term personal things, imposssible to plan long term. but, people in the food biz are some of the best in the world. and there is fulfilling aspects of the industry. good luck, and watch your fingers.

 

[TexasToker]

Thanks, but like I said before, I have no desire to be in the food business. I was just seeing if anyone had any pointers to share. Ya know...things you wish you knew in culinary school.

If by chance I do love it, and decide to stay with it as a career it will most likely be catering or a small bistro/cafe biz.

 

[aasin527]

i don't know, it's pretty cut & dry. if i had one piece of advice for you, be ready for constructive criticism. and sometimes just criticism. watch your flame and your fingers. good luck to ya

 

[Harvest Time]

tough industry man.. try to avoid the things you cant...cuts and burns...u wanna but just cant... theres no hiding... yea and be the boss... management sux when u have no say

 

[keat]

Well I recon there is tons of us chefs here, so if you are wondering about anything just ask!

 

[High Country]

Be good to your mum.

 

[LastWaltz]

Good shoes and a pocket knife sharpener.

Follow the recipes for the ingredients not for cooking times every oven/skillet/grill are different use them as a guide.

Taste your food often but not like on tv where they use the same utensil they are cooking with, it's disgusting and any proper chef will smack the crap out of you for it.

Cold water gets rid of pasta residue better then hot when cleaning.

Everything is scalding hot.

Don't assume anything, confirm it.

Don't ever press anything to try and make it cook faster.

Every "chef" has there own way of doing things.

Don't be afraid to tell someone to F-off if they are bothering you there is a very good reason the saying exists. "Too many cooks spoil the broth"

Don't ever show up intoxicated/euphoric or on no sleep etc. you're a danger to yourself and others.

Food keeps cooking on the serving dish, timing timing timing.

Just a few that came to mind there are many many more, some of these may not apply depending on how the program is set up facilities etc. These are just general pointers. Good luck and have fun!

 

[keat]

Good points there.

And cream and butter is all love!

 

[yortbogey]

lastwaltz..said it best.............GOOD SHOES...........are the most important of any thing..............years later......U will understand......

back in the day.............before Floormats...........
the"line" was covered in Wooden palletts to walk on and stay up and out of the MUCK.......most REAL kitchens NEVER have enuff..floor drains......= BIG....WET, Greassy, mess if note SEVERAL inches......of liquid schitt....to stand and walk in for HOURS......each day.......

Years later and suffering the diabetic effects of ALL of this.......trust me.....

BUY the BEST shoe's / Clogs U can GET..........and change socks daily..........
more important than ANY knife U will ever buy or need............

can't replace the FEET..............I tried.........

 

[jd4083]

run like hell son run like hell

ahahahahahaha. took the words right out of my mouth (fingers?)

grew up in the restaurant biz, then got the hell off of the line and made my living as a management consultant for new startups and existing joints trying to restructure. Gotta say that I would bag groceries before I'd get back in the kitchen.


And good call on the shoes. ^^ I really dig these, get a new pair every year. And reasonably priced too, around $75 depending on where you go.

 

[jd4083]

God, I really feel like I should give you the advice all of my buddies who went to J&W or the LCB program told me they wished they had received...."DON'T GO TO SCHOOL!"

You'll leave with $40k+ in debt and the best you're gonna get for the first few years without a great connections or significant practical experience is $15 an hour...and that's if you really luck out. The best Chefs I have ever met never spent a day in culinary school.

 

[yortbogey]

God, I really feel like I should give you the advice all of my buddies who went to J&W or the LCB program told me they wished they had received...."DON'T GO TO SCHOOL!"

You'll leave with $40k+ in debt and the best you're gonna get for the first few years without a great connections or significant practical experience is $15 an hour...and that's if you really luck out. The best Chefs I have ever met never spent a day in culinary school.

VERY..............true................in "theBIZ".............It'z ....all about
"WHO"............U ..know................NOT.........WHAT ...........U think U know.............
i.e........it'z MUCH more important to know..........what Chef's U have worked for and or with..........much more important than WHERE U went to school............

in ........NOLA.............i worked Commanders Palace for years @ 5-6 bucks and hour and was blessed to work for the famous and biggest up and coming in the country............
hell most REAL chefs..want even hire.......grads from CIA, J&W, CCA.......and defiantly NOT sum........Art institute........B/S........

got too Apprentice .............for a Master . ....... then U got sumthang a phone call can verify.....and a piece of paper will never....... over-cum...........

and for a Real Chef........ that carries Much more clout and respect......

ps...............and TV chefs are Bullschit....also.............

old saying......in the trenches..............
"those that.CAN'T....cook......Teach......", and those that cant' work w/ otherz.............go on TV..............

 

[keat]

Yes yall its a love/hate business.
But we all had our share of fun havent we?

But as said before, good shoes is number one! And dont forget to keep your back straight otherwise you will have a hell.

 

[keat]

Used to work here for a while and its one of the starships in the swedish restaurant fleet.
http://www.restaurangprinsen.com/

 

[Madrus Rose]

Used to work here for a while and its one of the starships in the swedish restaurant fleet.
http://www.restaurangprinsen.com/

Working on a first class ship will certainly hone one's skills , that's for sure . Especially if u get one of those big mean german or french chefs from Alsace Lorraine! Cruise ships are a workout but u will never forget the lessons or technique.

Paul Prudhome someone say? Ya mon, love that blackened redfish or tuna...& that Cajun popcorn jambalaya ! Hav a recipie for sauce remolade that will roll ur socks up n down, hehe. Remember when Paul took his entire restaurant on the road in the 80s was it? And visited all the major cities in the US when New Orleans Cajun was all the rage...still a fine way to cook.

Mama Rue, she was the queen of the red white & blue !

long slow & fast burning love baby, cooking & enjoying a good meal is life itself, love itself.