Hot and cold cooking

Discussion in 'General Culinary School Discussions' started by icorn, Sep 26, 2014.

  1. icorn


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    Culinary Student
    What I want to know is that

    For hot cooking -fish , seafood, meat is it actually consider in a group ? What do we have and what do we do in hot cooking .

    What do we have in An actual fine dining kitchen operation , there are how many types of cook in there .(central kitchen)

    I want to learn something related to seafood like scallops ,lobster , fish , desserts (appetizers) which is the best cuisine to approach ?

    This may feel funny question for some of you but I really want to know more about this since I had never attached to culinary school . Thank you