Question For Teachers

Discussion in 'General Culinary School Discussions' started by mrdecoy1, Feb 10, 2012.

  1. mrdecoy1

    mrdecoy1

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    I Just Like Food
    Hi just wondering if you would fill this out for me. Feel free to reply as lengthy as you wish.

    1. Beginner what skills must be learned to be an accomplished beginner?

    2. Intermediate 

    3. Advanced
     
  2. petemccracken

    petemccracken

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    Beginner, intermediate, advanced what? Cook? Baker? Pastry cook? Line cook? Home cook?
     
  3. mrdecoy1

    mrdecoy1

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    Sorry, let's say an all around restaurant chef no pastry, or all around home cook. Just planning out my home self teaching. Thanks
     
  4. jim berman

    jim berman

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    I would gladly assist, however, I need more parameters. For instance, what age group are you talking about? What is the time frame for the classes? What is the target audience? Just provide some more details and we can get some info to you.
     
  5. myrdrall

    myrdrall

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    Hi, sorry to threadjack. I'm a commis, just started at a new restaurant that's more demanding (worked for half a year at a thai restaurant presviously; loved the people there but they didn't seem to expect very much from me) about a week ago. The chef stresses on knife skills, knowing your meats, and cleanliness. What sort of things should I be learning about first in my spare time? Different ways to make the stuff on the menu? Mother sauces? Basic recipes that I could get pointers from chef (chef was trained in French and Japanese cooking)?

    Thanks in advance for any replies. :)