If you had the opportunity to work at any restaurant in the world right now, regardless of your experience level, training, qualifications, etc - which would it be?
[I'm trying to figure out a place to do my externship. Any suggestions? The places I really want to go aren't "approved" by my school. :/]
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- Current Mood
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anxious
Hi everyone. I see the last post is from long ago, but I thought it would be decent to introduce myself and maybe ask a quick question.
I'm Tania, 25 yrs old, live in Panama City, Panama, and this next Saturday -finally!- I'm starting culinary school. Since I can't enroll in the chef or sous-chef degree programs yet (thanks to my uber-weird work schedule) I'm taking two diplommas by now: salt cuisine (very literal translation from Spanish), and bakery and pastries. Got my uniform ready and all, but I'm missing one very important piece: the shoes.
Now, from what I've seen around and in the web, it should be fairly easy. Black clogs, Danskin, Crocs, etc. Now, this is the deal: I have flat feet, and just by standing around for a couple hours wearing not too comfy shoes I get muscle cramps. I definitely cannot wear flat shoes, they must have a high insole, or some heel on it. My doctor recommended getting a pair of black Nike Shox (?). Can you recommend any good brands or websites to check out? Thanks for any advice.
Have a great one!
Hey guys, I'm assuming some of you have or had attended CIA.
On that note, how important is academic performance in highschool for your acceptance into the school? Is it really important in judging whether or not you'll get in? What chances would a B/C/D student get into the school?
Thanks (:
I have a quick question for anyone here who's training in a college-level culinary program. I'll be attending school this fall in a chef apprenticeship program at a local community college. This program takes 3 years to complete, and they require you to be an apprentice under a chef 40 hours a week while also attending school full-time. This seems to me to be practically impossible to do. I could understand doing one of those things if we were allowed to do the other one part-time, but not both full-time for 3 years.
Anyway, to make a point, I also have the option of going to one of the Cordon Bleu schools here in the U.S., so I'm confused...which culinary program is more valuable to future employers??? The chef apprenticeship program (Associates of Applied Science which takes 3 years to complete) or Le Cordon Bleu (Associates of Occupational Studies and a Cordon Bleu Diplome which takes a year and a half to finish but costs twice as much)? Or is there a better program out there that I'm completely missing out on?
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- Current Location
- Kansas City
i have passed my first year in college one step closer to be a chef. and i cant wait to start the second year. but will i ever be any good im shitting it so much. im really worried i wont be good. i look at my idols and think oh my god will i ever be as good as that.
I dont know if this is allowed but I was recently a student at the CT culinary institute.I made a community for all attending and alumni students.So if you've attended CCI come join!(CCI_CT)
I've recently completed my externship and am expected to graduate October 2005.
I'm currently employed as an assistant foodservice manager.I studied the advanced culinary arts program....and i'm not much of a baker.=0p
Hope to see some of ya at the community!
~*Crystal*~
where the best school to go for the culinary arts????
yummi_recipes for people (all people, no age too young or old, boy/girl, all different ethic foods allowed) who are interested in recipes, posting them, trying them, chatting about them and other things such as foodnetwork and anything to do with all types of food whether you love cooking or baking, you'll find a place in my new community and I hope even if you don't join you'll check it out or recommend it to someone you know will love it. Thanks.
confused