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bessnfloyd
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Posted: Wed Jul 20th, 2005 04:37 am |
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Want to be a chef? Thinking about making a career of cooking? Or just be the perfect host or hostess and serve true gourmet meals to friends and family? The complete guide to culinary schools can be found at CulinaryEd.com.
Our hosting company is related with a great one:
 Toronto School of Culinary Arts
Kick-start your career as a chef in the rewarding field of food and hospitality. Register now with Ontario's #1 Trainer of Chefs and Cooks.
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Bess W.
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Jazmine
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Posted: Wed Jul 20th, 2005 04:42 am |
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| I am 11 years old and am going to be a chef, and I was wondering if you had any ideas on how I can become better. Last edited on Wed Jul 20th, 2005 04:43 am by bessnfloyd
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bessnfloyd
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Posted: Wed Jul 20th, 2005 04:45 am |
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| It's wonderful that you have a goal to work towards. When I was your age I was flying off in all directions trying to learn everything, and sort of floundered for years. To answer your query, I put on my thinking cap and came up with the Ten Commandments for Becoming a Great Cook! There's also a link to a free online cooking school.
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Bess W.
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Heather
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Posted: Wed Jul 20th, 2005 04:49 am |
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| I'm searching for some information on schools in my area that possibly offer chef certifications. I've been working as a line cook for 5 years and have never been to school for it. I'm interested in getting some certifications, I am in Sacramento, CA. If you could email me to let me know where to go or who to contact to get such information, it would be extremely helpful. I really don't know where to start. Thank you. Last edited on Wed Jul 20th, 2005 04:49 am by bessnfloyd
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bessnfloyd
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Posted: Wed Jul 20th, 2005 04:55 am |
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Normally I would have to tell Heather she was barking up the wrong tree. I don't have a clue about this subject. But it just happens that I received an email newsletter the same day on this very subject.
The newsletter is Emazing- Cooking Tip of the Day and they often have really worthwhile information. Newsletters on other subjects are available also at Emazing.com.
Regarding learning to be a chef, Emazing's cooking author states:
"As a culinary school graduate and a working executive chef, I am frequently asked questions about the benefits of a degree.
"My first advice to anyone is to get a job in a commercial kitchen before investing a lot of time and money in education. Professional food service is not for everyone.
"Remember (as with all degrees) you won't automatically be a chef upon graduation. There is a lot more to the profession than cooking. Management skills can best be developed on the job, not in a classroom.
"A degree is rapidly becoming a prerequisite to many chef positions.
"I can honestly say a culinary degree was beneficial to me. It gave me a solid culinary base from which to begin my career. It also enabled me to be considered for advancement to management positions."
In Heather's case, she's already on the job and knows what she wants. Emazing's chef refers persons interested in furthering their studies to a website called Peterson's Culinary Schools.
Another resource is at FoodService.com. They also feature a school 20 miles from Sacramento in Roseville, the Golden State Culinary Institute.
Related Pages:
Last edited on Wed Jul 20th, 2005 05:11 am by bessnfloyd
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Robert Calcutti
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Posted: Wed Jul 20th, 2005 04:58 am |
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To whom it may concern:
I am searching for the top schools in the United States in which to attend culinary school after my enlistment in the Marine Corps is up. Unfortunately, I have not been able to be successful in my search. I have been in the foodservice industry for 4 years prior to the Marine Corps and am a cook in the Marine Corps as well. Altogether, when my enlistment is up, I will have eight years of food service experience without an official degree in that field. I have done just about everything i could think of that an ordinary line cook does to include cooking, serving, sanitation, garnish, and presentation of food. I have also dealt with the subsistence side of the field to include controlling inventory, stocking, unloading trucks, proper rotation and such.
Altogether the answer that I am searching for is a list of top schools in the US and how far my experience of eight years in the foodservice industry and my enlistment in the Marine Corps will provide me when I get out. All efforts toward this question would be greatly appreciated because all I have ever desired is to be the best at what I do.
Last edited on Wed Jul 20th, 2005 04:58 am by bessnfloyd
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bessnfloyd
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Posted: Wed Jul 20th, 2005 05:09 am |
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I've heard the slogan "Be all that you can be" from the Army recruiting ads, but I've personally found it applies more often to the Marines, and this letter certainly reinforces that opinion.
I've given advice before to people who thought they wanted to be chefs, but you've been there and done that, and I don't think any of that applies to you.
First, I think you need to decide in just what capacity you wish to work. As an owner? Hotel chef? Fine cuisine or regular restaurant? I assume you want to be the best, and there's two approaches to that, if I'm not mistaken.
See Chef Al's story; he went from studying and working with a couple of top chefs to owning and operating several of his own businesses. That's one approach.
With your credentials, you can apprentice yourself to a good chef, but this is sometimes risky, as some people are generous with their knowledge and others will hold you back. This happened to my daughter, partly because of jealousy and partly (back in the early seventies) because of bias against women being head chef, despite her obvious qualifications.
As to a list of schools, I asked Chef Al, and he came up with this list of links that may help you:
http://www.westernculinary.com/about_bleu.html
http://www.floridaculinary.com/fci-tour02.html
http://ciachef.edu/
http://www.worldculinaryinstitute.com/culinary_S/culinary1.html
You can also check out two books that may be of assistance:
I get the feeling that you are really perhaps trying to find out if you should go for a degree or go some other way. Chef Al has offered to answer any questions you may have. Contact him through this forum.
Don't forget the Toronto School of Culinary Arts
I hope this has been of some help to you, and good luck!
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Bess W.
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