View Full Version : Any chefs around here?
LiverpoolFanatic
13 Mar 2003, 04:46 PM
Thanks to Food network, I am going to start culinary school. So are there any chefs around that can giv me some tips for school? How much do I really need to know about cooking before I start? Etc etc
Thanks in advance.
MikeLastort2
13 Mar 2003, 04:47 PM
I'm not, but I'm married to a former chef. Congrats on your choice. Which school are you going to?
LiverpoolFanatic
13 Mar 2003, 10:37 PM
Culinary Institute of the Pacific which is run by the UH system at Leeward community college. Not exactly the French Culinary Institute, but oh well...
MikeLastort2
14 Mar 2003, 08:26 AM
Originally posted by LiverpoolFanatic
Culinary Institute of the Pacific which is run by the UH system at Leeward community college. Not exactly the French Culinary Institute, but oh well...
What matters is getting your foot in the door.
Be prepared for a demanding career with lots of long hours and lots of hard work.
But it is fun too.
I just fired off an e-mail to my wife, asking her to pass on what you might expect at school. She graduated from La Varenne Ecole d' Cuisine in 1986.
MikeLastort2
14 Mar 2003, 09:32 AM
I sent your original message to my wife, and this is what she wrote back
No previous experience is needed (at least it wasn't at La Varenne). If he has no experience, expect to start at the beginning with learning how to use a knife properly and basic skills and terms. There will be demos like the ones he sees on tv, but he'll have to learn things like techniques from them. He'll be cooking like he's sees chefs on tv do, but for class tests. He'll learn how to work in each station in a restaurant kitchen from chopping vegetables on up. He will probably get a few courses on wine/food pairings. Depending on his school, he will be able to choose to specialize in a particular area; like pastry. He may also learn things like restaurant management, food style/design, sommolier skills, etc.
FearM9
14 Mar 2003, 12:59 PM
Why did your wife leave the cooking profession?
fidlerre
14 Mar 2003, 01:57 PM
Originally posted by FearM9
Why did your wife leave the cooking profession?
i think mike posted elsewhere that she was injured...
i could be wrong, but i believe that is what he said.
otterulz
14 Mar 2003, 04:12 PM
Originally posted by LiverpoolFanatic
Thanks to Food network, I am going to start culinary school. So are there any chefs around that can giv me some tips for school? How much do I really need to know about cooking before I start? Etc etc
Thanks in advance.
I'm not a chef but I go to school with a bunch of em. Johnson & Wales University in Providence, RI. They got some other campuses too. I don't know how highly (or low) rated the school is but you don't need SAT scores to get in!
MikeLastort2
14 Mar 2003, 04:56 PM
Originally posted by fidlerre
i think mike posted elsewhere that she was injured...
i could be wrong, but i believe that is what he said.
Yeah, she got injured on the job.
She was working a restaurant outside of DC, a place called "The Castle," which no longer exists. She was working with an apprentice, showing him how to make some dough for some desserts they were making. She was mixing the dough in one of those huge 40 quart Hobart mixers.
The machine has two on-off switches, one on either side. She turned it off to reach in and feel the consistency of the dough. Her apprentice didn't realize she turned the machine off, so hit the other power switch while her hand was still in the mixer. She pulled her hand out, but not before the arm came around again and caught her wrist between the dough hook and the side of the mixer.
Basically, she shattered every bone in her wrist. Luckily, she didn't lose her hand. She ended up with a 20% disability, which was enough to make her end her career.
After it happened, she started getting calls from the hospital where she had surgery, saying she owed them money. She said insurance should cover it and the hospital told her she had none. Essentially the restaurant had embezzled her (and everyone else's) insurance premiums, workmen's comp insurance, et al. They were going out of business and decided to risk their employees' health by stealing from them.
She managed to get the state of Maryland to pay for her surgery under the "uninsured workers' fund" but didn't get anything for career retraining because the workmen's comp covers that.
She worked at Galileo for about six months after that happened, but found that the injury prevented her from doing a lot of the more delicate work required for desserts.
She really misses it.
fidlerre
14 Mar 2003, 05:04 PM
Originally posted by MikeLastort2
Yeah, she got injured on the job.
She was working a restaurant outside of DC, a place called "The Castle," which no longer exists. She was working with an apprentice, showing him how to make some dough for some desserts they were making. She was mixing the dough in one of those huge 40 quart Hobart mixers.
The machine has two on-off switches, one on either side. She turned it off to reach in and feel the consistency of the dough. Her apprentice didn't realize she turned the machine off, so hit the other power switch while her hand was still in the mixer. She pulled her hand out, but not before the arm came around again and caught her wrist between the dough hook and the side of the mixer.
Basically, she shattered every bone in her wrist. Luckily, she didn't lose her hand. She ended up with a 20% disability, which was enough to make her end her career.
After it happened, she started getting calls from the hospital where she had surgery, saying she owed them money. She said insurance should cover it and the hospital told her she had none. Essentially the restaurant had embezzled her (and everyone else's) insurance premiums, workmen's comp insurance, et al. They were going out of business and decided to risk their employees' health by stealing from them.
She managed to get the state of Maryland to pay for her surgery under the "uninsured workers' fund" but didn't get anything for career retraining because the workmen's comp covers that.
She worked at Galileo for about six months after that happened, but found that the injury prevented her from doing a lot of the more delicate work required for desserts.
wow mike that is really unfortunate...and then to top it off her restaurant was scamming her <and everyone else> behind her back without any knowledge. what a joke that companies get away with that...and i bet nothing ever happened to the owners that embezzled.
She really misses it.
i bet she makes you some nice desserts at home though :)
MikeLastort2
14 Mar 2003, 06:29 PM
Originally posted by fidlerre
wow mike that is really unfortunate...and then to top it off her restaurant was scamming her <and everyone else> behind her back without any knowledge. what a joke that companies get away with that...and i bet nothing ever happened to the owners that embezzled.
You'd win that bet. The owners got away scott-free.
i bet she makes you some nice desserts at home though :)
You betcha. And I used to be thin.
LiverpoolFanatic
15 Mar 2003, 02:33 AM
Thanks for the info Mike. Sorry to hear about your wife's injury. I know from personal experience what it's like to deal with something like that.
I just clicked your sig line and sent the petition. Kind of odd for a former Marine to be doing, but I've always been a bit different. :p
MikeLastort2
15 Mar 2003, 06:05 AM
Originally posted by LiverpoolFanatic
Thanks for the info Mike. Sorry to hear about your wife's injury. I know from personal experience what it's like to deal with something like that.
Thanks. It's not all bad though. Her knowedge of the culinary arts has benefitted both of us. Of course, it means that most of the restaurants we end up going to are expensive. :)
I just clicked your sig line and sent the petition. Kind of odd for a former Marine to be doing, but I've always been a bit different. :p
Former Air Force sergeant here.