Comments on: So you want to become a Chef?

By: Amy

Amy — Fri, 02 Oct 2009 23:32:35 +0000

I’ve had friends who have started their own restaurants as chefs. It’s a lot of hard thankful work and you really have to be lucky. People are fickle.

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Thu, 09 Jul 2009 22:02:12 +0000

Sigh. It’s true. So true. And the second worst thing is understanding food costs. Like, say, for a garlic noodle dish someone, and I won’t say who, who is in culinary school and should know better, ordered at a Chinese restaurant and paid, I dunno, like $14 or $16 or whatever for and now know cost them, what?, all of $1 to make, okay, maybe $2, but not only was it stupid cheap but it involved monkey-level skill level and it serves aforementioned student right for going out to eat when she wasn’t all that hungry and only wanted some noodles, not that it was her that ordered this, oh no.

Sigh. Glad to have gotten that off my chest.

Not that it was my chest it needed to get it off.

(I’ve blown my cover here, haven’t I?)

Sigh.
CookingSchoolConfidential.com´s last blog ..Day twenty: Culinary school midterm exams

This comment was originally posted on chez Geek

By: Jonas M Luster

Jonas M Luster — Tue, 07 Jul 2009 19:39:32 +0000

Coming from a fellow French trained chef, this means a lot to me.

By: @rhuarhi

@rhuarhi — Tue, 07 Jul 2009 19:20:00 +0000

not a word of exaggeration here… dedication and a thick skin is what is needed with a passion for cooking exquisite meals in a sauna!

By: epicuriadotca

epicuriadotca — Sat, 04 Jul 2009 13:00:18 +0000

Keanu needs to read this from @wildhunt http://tinyurl.com/ndr3q2 RT @Rhuarhi: Keanu Reeves thinking of turning a trained chef:

This comment was originally posted on Twitter

By: Geo Browne

Geo Browne — Tue, 30 Jun 2009 22:26:36 +0000

I’m not interested in becoming a chef, but that was quite a read! I’ll have to keep up with your musings!

By: Don

Don — Mon, 22 Jun 2009 13:37:54 +0000

My manager started culinary school with a realistic appreciation of what you’ve beautifully illustrated. When I expressed interest in a more expensive culinary school in our city, he gave me a similar run down. Though, having read this piece beforehand, I mostly took notes on his value added.

I have since forwarded this link and my copy of Chef Anthony Bourdain’s Kitchen Confidential to my better half’s younger sister who wants to start culinary school. I have my reasons for going. She is more targeted at honing her skills without any idea of where/how she can apply them afterward.

Thanks for a great post! Cheers :)

By: Don

Don — Mon, 22 Jun 2009 13:27:26 +0000

I guess this is why the majority of the better food critics that I follow have gone to culinary school. Their reviews display depth of knowledge about food preparation and an almost hyper-sensitive palate.

By the same token, I would assume that when a chef, who has worked his/her way up from stage, recommends another restaurant, that restaurant has been reviewed by a peer.

The question I now have is whether or not the general patron can appreciate the same qualities; technical prowess; subtle flavours…I for one can’t tell the difference between knife cut and mandoline cut, unless I see rampant bruising…

This comment was originally posted on chez Geek

By: The single worst thing about going to culinary school… — chez Geek

The single worst thing about going to culinary school… — chez Geek — Sun, 21 Jun 2009 21:46:29 +0000

[...] you have it. The question most asked (after “how do I become a chef“). “What’s the worst thing about going to [...]

By: CookingSchoolConfidential.com

CookingSchoolConfidential.com — Tue, 16 Jun 2009 01:34:31 +0000

It’s a sobering read- but I appreciate the knock with reality.

Cheers!
CookingSchoolConfidential.com´s last blog ..Day fifteen: Hello China and good bye (for good) to Complaining Girl