Glad to hear we have a friend in your instructor! Be sure to check out the Culinary Students forum for some insight that may be particularly relevant. Where are you in school? How has school gone so far?
Welcome to ChefTalk... looking forward to reading your posts!
Hello everyone, I am attending The Center for Culinary Arts in Shelton Connecticut Coming up on the end of my sophmor module (pardon the spelling). I spent way too many years doing work I didn't care much for, simply beacuse it paid the bills. I resisted the call to become a chef for as long as I could and finally gave in.
Read Anthony Bourdains book Kitchen Confidential several times and still decided to go for it. Eight months into the program I must say it hasn't been easy, but if it was everyone would be a chef!
I hope I have answered all your questions, and if not I will be returning soon.
Good to see you all,
Ok so I went back and re-read your responses, my background is in micro-electronics manufacturing, I studied mechnical watch repair after high school and went from there to manufacturing. I didnt realize I really loved to cook until about ten years ago. I eat sleep and dream about cooking and will talk at the slightest provocation with complete strangers about food and cooking.
I simply can't resist...