Just thought I'd throw this out there. If you ever need any food advice or ideas or just have a random question about food, feel free to send me a PM or post in this thread and I'll help out as much as I can. I'm a Chef by trade btw.
Where do you work? I've been working kitchens for as long as I can remember but I wouldnt really call myself a chef since I've got no formal training. Did you go to the Art Institute or Cordon Bleu?
Very sweet. I've always loved cooking myself. Therapeutic I guess. Mostly learned from foodtv, been watching since 1996 before it was cool. What's your forte?
Awesome! Same here...the plan one day is to get out of IT and into cooking professionally. I had a nice chat with the Executive Chef at Brookstone Country Club at a party over the weekend...really got me thinking. So any tips for an aspiring chef?
Find a good restaurant. Cooking at home is completely different from cooking in a professional kitchen, so work in a restaurant part time before you get out of IT for good.
I thought about going to Le Cordon Bleu, but I just couldn't imagine ponying up 40K for 2 years and then working nights the rest of my life. I have a buddy that just graduated from CIA and is only making 10.hr.
My fiance and I have been wanting to try Pricci. Maybe we can hit it up one night this week. Any recomendations. Matt
Yeah, when I first got out of school I was making $8 an hour. But to work in the really great restaurants you make less. Just kind of a supply and demand thing. Lots of people want to work there so they can be picky and pay not so great. But there are also opportunities (if you do well in Culinary School) to walk out of school and make 50k.