Preferably something with a job to go along with it but I am open for any program that has a good reputation
Look into cruise lines.
It’s long days and hard work but the pay is good.
Im interested in joining the CG as a Chef
I will have my Associates in May.
Associates or not, Chef or sailor, you have to go through Basic Training. I suggest you start getting in shape now. Drop and give me 20…. Push em out!….
my internet search has turned up the natural gourmet school, NY and bauman college, are there any similar programs anywhere in Europe? also interested in whole foods/ mediterranean cuisine
The best education is in a natural foods restaurant.
They can be hard to find, but once you locate them hound them until they hire you.
Schools will make you handle everything.
Easiest? Does that imply you are lazy, desire only minimal training, or need a job right away? Try McDonald’s or other fast food.
If you really want to be a good chef then you should get the best training you can afford.
I usually ask this every couple days.. to have people go over my plans for dinner and tell me if it sounds like im doing it right. I am newly out of college (ok.. two years ago haha) and trying to FINALLY learn how to cook so i can be a good mommy and wife one day LoL So… hows this sound? any suggestions? Anyone have a good dessert?
1) Apricot Pork Roast. I bought a packaged pork roast.. i am going to brush it with a mix of apricot preserves… and a little brown sugar lemon and either curry or ginger… and then cook it for the time the package says. I will probably serve it with a sauce reduction of those same ingredients.
2) Little potatoes with rosemary. I will buy those itty bitty little potatoes… and throw them in a baking dish with olive oil/salt/pepper and rosemary and allow them to cook until done.
3) A sautted mix of squash, zuccini, and onion- cuz i gotta get my veggies in there.
Hows it sound? Thanks in advance!
Pork should be cooked to an internal temperature of 145 degrees for 15 seconds. (food safety). So take it out at 140 the carry over heat will bring it to 145. Do you really need curry or ginger? Simple flavor are better flavors.
Fresh Rosemary is better with the oil they will not burn I always cook with fresh herbs when ever possible.
Saute the onions first to a light brown, then add the rest of the veg. The caramelized onion will really make the vegetables taste really good. Do not forget to salt at the end so the water is not taken out of the vegetables and the are crisp.
Or how can I get into that field without any experience. I really like how the chef are having fun with the customer while they are making your food.
- train abroad (ie. Japan preferably).
I’m going to take college courses for Culinary Arts in September. I’m feeling nervous (i.e. what if I fail? what if the teacher’s a jerk?) and there isn’t a lot of information on what the chef training experience is. Thanks in advance.
If you’re going to a good school, it’s a lot of work. My ex-husband was a chef and attended the Culinary Insitute of America (rated one of the best in the country). Long hours and the chefs are tough, but in the end, it is worth it if you’re going to be a good successful chef, so do the studying, pay attention in the classes and have fun. It’s a demanding career choice, so make sure you really love it.
BUT, I’m 17. I am skilled in the kitchen and front of house. And have a passion and good knowlage of food but what advice can experienced chefs give me? Im always ready to learn. I have a part time job in a supermarket bakery but want to move into a kitchen to do prep work.
Get out of the supermarkets number one, unless you want to be only a Baker, also find an actual Culinary School to attend, not a Internet home course, they just want your money and you do not get the full effects like hands on training supplies you with. While you are in the course go to Major Hotels Like Marriott ETC. ask to talk to the Executive Chef and tell him/her your dream of becoming a Certified Chef and ask him/ Her, if you could be considered for hire, even if you have to start at the bottom, washing dishes, tell him you’ll do it. Just get your foot in the door. If you do get the opportunity no matter what position, do your absolute best and when you have time, like on breaks Etc, go to where all the Chefs are working and ask questions, like, what can I do to help you !, I want to be able to do what you do, can you show me some tricks of the trade, Etc. Do not give up, just keep bugging them, the secret is to be humble and give them the credit even if you know of a better way.
Well you got a chef to answer your question, my career started when I attended ahigh school here in Canada the had a cooking program, when I graduated Grade 12, I started an apprenticeship in Toronto Canada for a prestigous 5 star hotel.
My apprenticeship included 3 years of work and 2 programs at a local community college to do a school program, I wrote my chefs papers in 1981 and finished it at the same hotel.
Then from 1981 until 1996 I worked all over Canada, Jamaica, Singapore and other place for a Canadian hotel chain, I loved the work, but my health went down hill and I have not been in the trade for awhile.
It is a very rewarding career and can take you many places, I was a sous chef and station chef (saucier and garde manger), find your niche and learn all you can, and if you can travel to see the country and experience different areas and tyes of operations, for a few years you can move around then when ready put down roots and establish yourself. Good Luck I am sure you will do great.
Things are a bit different in the US and Europe, find a school that teaches courses and talk to someone there to see what is in store for you if you choose this line of work.
here are alternate scenes / outtakes from the Training video.