Culinary School
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[quote name='JimmieMac']Why do you want to go to culinary school? To learn how to run a kitchen or to learn how to cook?[/QUOTE]
In other words: Apprenticeship.
In other words: Apprenticeship.
[quote name='JimmieMac']Why do you want to go to culinary school? To learn how to run a kitchen or to learn how to cook?[/QUOTE]
Either. Both. Neither? I don't know. I really don't know anything about culinary school which is why I was hoping someone could clue me in.
[quote name='DT778']so your not going for the paralegal certificate?[/QUOTE]
Paralegal is a simple 6 month course. THere's no saying I can't do both.
Either. Both. Neither? I don't know. I really don't know anything about culinary school which is why I was hoping someone could clue me in.
[quote name='DT778']so your not going for the paralegal certificate?[/QUOTE]
Paralegal is a simple 6 month course. THere's no saying I can't do both.
[quote name='capitalist_mao']Either. Both. Neither? I don't know. I really don't know anything about culinary school which is why I was hoping someone could clue me in.
Paralegal is a simple 6 month course. THere's no saying I can't do both.[/QUOTE]
So I don't get what you're asking for. You want to cook every day? You just want to get a degree so you can make dinner once a week?
Being a good cook is like being funny and culinary school, money-wise, is no joke to be gettin involved with if you don't even know if you can handle being in a kitchen.
Why not just walk into a local chain and tell them you want a line job and you can work nights and weekends. They'll give you a shot and pay you about 8 bucks an hour and run you thru the paces for a week.
Be honest. Tell them you want to see what it's about and if you can handle it but if they see you can't handle it or if you feel like you're wasting their time, you have no problem being told that you suck.
Paralegal is a simple 6 month course. THere's no saying I can't do both.[/QUOTE]
So I don't get what you're asking for. You want to cook every day? You just want to get a degree so you can make dinner once a week?
Being a good cook is like being funny and culinary school, money-wise, is no joke to be gettin involved with if you don't even know if you can handle being in a kitchen.
Why not just walk into a local chain and tell them you want a line job and you can work nights and weekends. They'll give you a shot and pay you about 8 bucks an hour and run you thru the paces for a week.
Be honest. Tell them you want to see what it's about and if you can handle it but if they see you can't handle it or if you feel like you're wasting their time, you have no problem being told that you suck.
Ikohn4ever
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[quote name='JimmieMac']So I don't get what you're asking for. You want to cook every day? You just want to get a degree so you can make dinner once a week?
Being a good cook is like being funny and culinary school, money-wise, is no joke to be gettin involved with if you don't even know if you can handle being in a kitchen.
Why not just walk into a local chain and tell them you want a line job and you can work nights and weekends. They'll give you a shot and pay you about 8 bucks an hour and run you thru the paces for a week.
Be honest. Tell them you want to see what it's about and if you can handle it but if they see you can't handle it or if you feel like you're wasting their time, you have no problem being told that you suck.[/QUOTE]
nights and weekends would be a lil rough for someone with no experience, I'd say it be better to pick up some lunches or maybe a couple nights in the middle of the week. Start off easy, then try like a fri or sat night.
Being a good cook is like being funny and culinary school, money-wise, is no joke to be gettin involved with if you don't even know if you can handle being in a kitchen.
Why not just walk into a local chain and tell them you want a line job and you can work nights and weekends. They'll give you a shot and pay you about 8 bucks an hour and run you thru the paces for a week.
Be honest. Tell them you want to see what it's about and if you can handle it but if they see you can't handle it or if you feel like you're wasting their time, you have no problem being told that you suck.[/QUOTE]
nights and weekends would be a lil rough for someone with no experience, I'd say it be better to pick up some lunches or maybe a couple nights in the middle of the week. Start off easy, then try like a fri or sat night.
[quote name='Ikohn4ever']nights and weekends would be a lil rough for someone with no experience, I'd say it be better to pick up some lunches or maybe a couple nights in the middle of the week. Start off easy, then try like a fri or sat night.[/QUOTE]
I'm sayin' he has to say he can work nights and weekends, that doesn't mean he'll do it right away.
Being able to working nights and weekends is one of the first questions I usually ask. No need to waste my time if the person is never going to be able to come in at the busiest times in the future if they do work out on midday shifts.
I'm sayin' he has to say he can work nights and weekends, that doesn't mean he'll do it right away.
Being able to working nights and weekends is one of the first questions I usually ask. No need to waste my time if the person is never going to be able to come in at the busiest times in the future if they do work out on midday shifts.
[quote name='JimmieMac']Hey, what's the deal, you ask for help then you dodge me? Que paso?[/QUOTE]
Talking to me?
Anyways, I'm not sure what this animosity of yours when asking about culinary schools is. I know very little about the field and wish to learn more. Just being told to take a shitwage job to see if I like it is pretty terrible advice.
Talking to me?
Anyways, I'm not sure what this animosity of yours when asking about culinary schools is. I know very little about the field and wish to learn more. Just being told to take a shitwage job to see if I like it is pretty terrible advice.
[quote name='capitalist_mao']Just being told to take a shitwage job to see if I like it is pretty terrible advice.[/QUOTE]
Terrible advice? What do you think is going to happen? You're going to go to culinary school and then someone is going hand you the keys to the kitchen?
You havn't even said if you like to cook or why you want to go to culinary school, and let me tell you another thing, with the attitude you've had so far, you'd never be able to cut it in a kitchen.
Terrible advice? What do you think is going to happen? You're going to go to culinary school and then someone is going hand you the keys to the kitchen?
You havn't even said if you like to cook or why you want to go to culinary school, and let me tell you another thing, with the attitude you've had so far, you'd never be able to cut it in a kitchen.
[quote name='JimmieMac']Terrible advice? What do you think is going to happen? You're going to go to culinary school and then someone is going hand you the keys to the kitchen?[/QUOTE]
I expect that training in a culinary school would make one a candidate to be hired by more upscale joints than Joe's diner.
[quote name='JimmieMac']You havn't even said if you like to cook or why you want to go to culinary school, and let me tell you another thing, with the attitude you've had so far, you'd never be able to cut it in a kitchen.[/QUOTE]
You'd THINK one would be able to assume.
Beyond that, what exactly is wrong with my attitude? I see it being no worse than yours. But, to be fair, you ARE acting a whole lot more prickish than I. Should I be acting like a TOTAL and complete asshole? Will that suddenly elevate me to "correct" attitude for cooking? Or is it that I just want to go to this school, and you feel that somehow I'm tresspassing on your professional terrain? That somehow, I'm supposed to be competition for your niche?
I expect that training in a culinary school would make one a candidate to be hired by more upscale joints than Joe's diner.
[quote name='JimmieMac']You havn't even said if you like to cook or why you want to go to culinary school, and let me tell you another thing, with the attitude you've had so far, you'd never be able to cut it in a kitchen.[/QUOTE]
You'd THINK one would be able to assume.
Beyond that, what exactly is wrong with my attitude? I see it being no worse than yours. But, to be fair, you ARE acting a whole lot more prickish than I. Should I be acting like a TOTAL and complete asshole? Will that suddenly elevate me to "correct" attitude for cooking? Or is it that I just want to go to this school, and you feel that somehow I'm tresspassing on your professional terrain? That somehow, I'm supposed to be competition for your niche?
You couldn't compete with me so don't even worry about that, at all.
Second, you THINK you can just go to school and go into an upscale place? Wrong. Nobody wants some know it all kid right out of school in their kitchen. When I worked in Providence I had the JW kids in all the time thinking they knew what was up because they were 2nd year pastry chefs or 4th year culinary, you know what, all they knew was the JW way and not the real world way. In this business, you learn different things from different places, from different people, you learn things from your own desire to learn, you can't be taught this, it's gotta be in you.
So to even ask if it's worth it, it's not, for you, it's a waste of time. You couldn't hack it.
Second, you THINK you can just go to school and go into an upscale place? Wrong. Nobody wants some know it all kid right out of school in their kitchen. When I worked in Providence I had the JW kids in all the time thinking they knew what was up because they were 2nd year pastry chefs or 4th year culinary, you know what, all they knew was the JW way and not the real world way. In this business, you learn different things from different places, from different people, you learn things from your own desire to learn, you can't be taught this, it's gotta be in you.
So to even ask if it's worth it, it's not, for you, it's a waste of time. You couldn't hack it.
[quote name='JimmieMac']So to even ask if it's worth it, it's not, for you, it's a waste of time. You couldn't hack it.[/QUOTE]
What are you basing this on? Some sort of inferiority complex? Or is this some sort of pissing contest? I'm willing to bet it's the latter. Some sort of effort to elongate your e-penis through unnecessary assholism.
Seriously, now, what exactly have I done to really threaten you so much that you have to go on such asshole rants? What makes you think YOU are so superior. That you are somehow god's gift to...well, to whatever you think you are a gift? I mean, is it somehow so inconceivable...so hard...so undignifying to give a civil response? Do you really have to resort to being a pompous prick talking about how no one can hack it because you deem yourself master of the domain of cooking on CAG (or just singling me out because I have the balls, the CAJONES to inquire about it)?
No, I think you're just being an asshole because you have some information and you want to feel somehow superior. Guess what? You're a
ing cook. You are NOT somehow superior to everyone around just because you make food. Get over yourself, you asshat.
What are you basing this on? Some sort of inferiority complex? Or is this some sort of pissing contest? I'm willing to bet it's the latter. Some sort of effort to elongate your e-penis through unnecessary assholism.
Seriously, now, what exactly have I done to really threaten you so much that you have to go on such asshole rants? What makes you think YOU are so superior. That you are somehow god's gift to...well, to whatever you think you are a gift? I mean, is it somehow so inconceivable...so hard...so undignifying to give a civil response? Do you really have to resort to being a pompous prick talking about how no one can hack it because you deem yourself master of the domain of cooking on CAG (or just singling me out because I have the balls, the CAJONES to inquire about it)?
No, I think you're just being an asshole because you have some information and you want to feel somehow superior. Guess what? You're a
ing cook. You are NOT somehow superior to everyone around just because you make food. Get over yourself, you asshat.
crystalklear64
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[quote name='capitalist_mao']Rant about JimmieMac[/QUOTE]
He's not singling you out, he's just an ass to everyone. Just learn that whenever you read his posts, much hating will ensue.
He's not singling you out, he's just an ass to everyone. Just learn that whenever you read his posts, much hating will ensue.
willardhaven
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Mao is a helpful chap, no need to be so rude to him.
I do not know anything about cooking or culinary school, but I am really good at arranging dishes as they do on television.
I would say go to a cooking or chef's message board and ask about the various schools/educational programs offered around wherever you plan to be.
I do not know anything about cooking or culinary school, but I am really good at arranging dishes as they do on television.
I would say go to a cooking or chef's message board and ask about the various schools/educational programs offered around wherever you plan to be.
mykevermin
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Well, I'll do my best to synthesize what JimmieMac and capitalist_mao are saying, since they seem to be more concerned about arguing with each other than exchanging the meaninful discussion they should be.
Mao: Jimmie knows what the he's talking about, but his delivery is lightyears beyond coarse. If you've worked in any kitchen before, ANY interaction takes place in the context of a dick-waving prick fight. He's normally like this (not that that's any excuse), but not just online, I could imagine. You have to be exceptionally thick-skinned to work in the back of the house. If you get mad because someone yells at you to "bring me some goddamned chickens, a hotel pan, and a stack of towels, cocksucker," then I don't think you'll find a single kitchen in the US you wouldn't hate working in. The nature of the beast is that kitchens are hypermasculine (and more often than not, the women *far* tougher than the men).
Learning to cook is one thing. Can I cook? You bet yet ass. I realize how this limits me; you want prep? You want a line cook? You want desserts made? I'm your dude. You want me to make a special? you, I'm going for a smoke.
Jimmie is drawing the line between being a cook and a chef; the former is lesser-paid manual labor, long hours in front of boiling pots, spitting steamers, open-flamed grills, and sautee pans that melt to your hand. The latter makes sure all the junkies they call cooks don't call in, show up on time, get shit done before opening, place orders, create specials, discuss the specials with the waitstaff, do inventory, and work longer hours than cooks. The former deals with everything from the kitchen to your plate; the latter everything before that. I should also emphasize that chefs create the menu (in a few places; you most certainly won't exit school and be given the reigns of a menu, so most graduated "chefs" earn their stripes line cooking for someone for years - honestly, the transition from cook to chef isn't always about skill, so much as it is about networking with the right people).
Jimmie: Sit down and have a massengil. Mao is simply interested in going to a culinary academy. Perhaps instead of being a prat and busting his balls from the get-go (as if he wouldn't experience any of that for the rest of his culinary life
), let's find out what he wants to do (alright, so you did ask that, which he treated rather flippantly, I admit). So you make the judgment call that he has no idea what he's talking about or getting into (and perhaps you're right); why not guide him in that direction? Not everyone knows the difference between "cook" and "chef," and I'm sure many people attribute the difference in title to a puffy hat. Ask him if he's interested in general cooking, pastry cooking or desserts, or some other shit I'm sure I can't think of. Does he prefer italian, or french? I'm sure you were initially trying to be helpful, but it's not like some of the best cooks I ever worked with knew their middle names half the time.
On last point that many are trying to make, mao; having credentials from a culinary academy guarantees you nothing. Moreover, having little to no real-worl experience (which is pretty unlikely, as you'll likely have a co-op program) makes you a nobody. In my life I vowed (and thankfully don't have to do this) to NEVER hire a bartending school graduate. You know why? They learn that Tom Cruise bullshit there, and they think that their booze degree means they can't be told shit. Instead, I'd rather teach someone to pour a four-count than reteach some douchebag to make drinks the way we do it here. The same goes for cooking; if you have the credentials but no experience, then the chef will, in all likelihood, think you a brat know-it-all with no real world proof that you can cook. The chef would rather not have someone they have to reteach.
Are culinary degrees worth pursuing? Of course they are; but it's also about how you apply your studies while in school, and most importantly, the networks you make.
Mao: Jimmie knows what the
he's talking about, but his delivery is lightyears beyond coarse. If you've worked in any kitchen before, ANY interaction takes place in the context of a dick-waving prick fight. He's normally like this (not that that's any excuse), but not just online, I could imagine. You have to be exceptionally thick-skinned to work in the back of the house. If you get mad because someone yells at you to "bring me some goddamned chickens, a hotel pan, and a stack of towels, cocksucker," then I don't think you'll find a single kitchen in the US you wouldn't hate working in. The nature of the beast is that kitchens are hypermasculine (and more often than not, the women *far* tougher than the men).Learning to cook is one thing. Can I cook? You bet yet ass. I realize how this limits me; you want prep? You want a line cook? You want desserts made? I'm your dude. You want me to make a special?
you, I'm going for a smoke.Jimmie is drawing the line between being a cook and a chef; the former is lesser-paid manual labor, long hours in front of boiling pots, spitting steamers, open-flamed grills, and sautee pans that melt to your hand. The latter makes sure all the junkies they call cooks don't call in, show up on time, get shit done before opening, place orders, create specials, discuss the specials with the waitstaff, do inventory, and work longer hours than cooks. The former deals with everything from the kitchen to your plate; the latter everything before that. I should also emphasize that chefs create the menu (in a few places; you most certainly won't exit school and be given the reigns of a menu, so most graduated "chefs" earn their stripes line cooking for someone for years - honestly, the transition from cook to chef isn't always about skill, so much as it is about networking with the right people).
Jimmie: Sit down and have a massengil. Mao is simply interested in going to a culinary academy. Perhaps instead of being a prat and busting his balls from the get-go (as if he wouldn't experience any of that for the rest of his culinary life
), let's find out what he wants to do (alright, so you did ask that, which he treated rather flippantly, I admit). So you make the judgment call that he has no idea what he's talking about or getting into (and perhaps you're right); why not guide him in that direction? Not everyone knows the difference between "cook" and "chef," and I'm sure many people attribute the difference in title to a puffy hat. Ask him if he's interested in general cooking, pastry cooking or desserts, or some other shit I'm sure I can't think of. Does he prefer italian, or french? I'm sure you were initially trying to be helpful, but it's not like some of the best cooks I ever worked with knew their middle names half the time.On last point that many are trying to make, mao; having credentials from a culinary academy guarantees you nothing. Moreover, having little to no real-worl experience (which is pretty unlikely, as you'll likely have a co-op program) makes you a nobody. In my life I vowed (and thankfully don't have to do this) to NEVER hire a bartending school graduate. You know why? They learn that Tom Cruise bullshit there, and they think that their booze degree means they can't be told shit. Instead, I'd rather teach someone to pour a four-count than reteach some douchebag to make drinks the way we do it here. The same goes for cooking; if you have the credentials but no experience, then the chef will, in all likelihood, think you a brat know-it-all with no real world proof that you can cook. The chef would rather not have someone they have to reteach.
Are culinary degrees worth pursuing? Of course they are; but it's also about how you apply your studies while in school, and most importantly, the networks you make.
Cuzza40
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[quote name='capitalist_mao']Talking to me?
Anyways, I'm not sure what this animosity of yours when asking about culinary schools is. I know very little about the field and wish to learn more. Just being told to take a shitwage job to see if I like it is pretty terrible advice.[/QUOTE]
Whoa. Look calm down, Mao. Whether you choose to take it as prickish or not, there was nothing offensive or wrong about the advice JimmieMac gave you considering how little information about specifics you gave him.
He's telling you to try it out for good reason; culinary school is an ungodly expensive and longterm commitment. And why attack him for being a chef? Cooking is not a skill that anyone can pick up; it's an art in the most literal sense of the word.
The fact is, he gave you a good suggestion, and you shat on him because you didn't like the answer you got. My advice to you is to either work with those who are knowledge experts in a particular field, or, if you've already got your mind made up, forgo them altogether and see what happens. Either way, I'd advise you to grow up.
Anyways, I'm not sure what this animosity of yours when asking about culinary schools is. I know very little about the field and wish to learn more. Just being told to take a shitwage job to see if I like it is pretty terrible advice.[/QUOTE]
Whoa. Look calm down, Mao. Whether you choose to take it as prickish or not, there was nothing offensive or wrong about the advice JimmieMac gave you considering how little information about specifics you gave him.
He's telling you to try it out for good reason; culinary school is an ungodly expensive and longterm commitment. And why attack him for being a chef? Cooking is not a skill that anyone can pick up; it's an art in the most literal sense of the word.
The fact is, he gave you a good suggestion, and you shat on him because you didn't like the answer you got. My advice to you is to either work with those who are knowledge experts in a particular field, or, if you've already got your mind made up, forgo them altogether and see what happens. Either way, I'd advise you to grow up.
[quote name='Cuzza40']Whoa. Look calm down, Mao. Whether you choose to take it as prickish or not, there was nothing offensive or wrong about the advice JimmieMac gave you considering how little information about specifics you gave him.
He's telling you to try it out for good reason; culinary school is an ungodly expensive and longterm commitment. And why attack him for being a chef? Cooking is not a skill that anyone can pick up; it's an art in the most literal sense of the word.
The fact is, he gave you a good suggestion, and you shat on him because you didn't like the answer you got. My advice to you is to either work with those who are knowledge experts in a particular field, or, if you've already got your mind made up, forgo them altogether and see what happens. Either way, I'd advise you to grow up.[/QUOTE]
My thoughts exactly. And while I've never worked at a restaurant (so I can't help you there), I do have some advice, Mao-
You can't get offended by what people say these days. Certainly, Jimmie's a caustic guy, but he also tells it like it is, and if it sounds crass to you, I'd say: Tough. The world is like that, even more so the internet. People are assholes. Look at me. If you spend your time worrying about something somebody said on teh internets, then you probably shouldn't be here.
He's telling you to try it out for good reason; culinary school is an ungodly expensive and longterm commitment. And why attack him for being a chef? Cooking is not a skill that anyone can pick up; it's an art in the most literal sense of the word.
The fact is, he gave you a good suggestion, and you shat on him because you didn't like the answer you got. My advice to you is to either work with those who are knowledge experts in a particular field, or, if you've already got your mind made up, forgo them altogether and see what happens. Either way, I'd advise you to grow up.[/QUOTE]
My thoughts exactly. And while I've never worked at a restaurant (so I can't help you there), I do have some advice, Mao-
You can't get offended by what people say these days. Certainly, Jimmie's a caustic guy, but he also tells it like it is, and if it sounds crass to you, I'd say: Tough. The world is like that, even more so the internet. People are assholes. Look at me. If you spend your time worrying about something somebody said on teh internets, then you probably shouldn't be here.
shrike4242
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