http://www.pitch.com/FastPitch/archives/2008/12/03/top-ten-things-culinary-school-tought-me Comments On: Top ten things culinary school tought me by Owen Morris en-us Copyright 2013 Pitch. All rights reserved. This RSS file is offered to individuals, Pitch readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Pitch. neilk@atiba.com (Pitch Webmaster) Fri, 24 May 2013 00:00:01 -0500 Fri, 24 May 2013 04:45:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss Posted by claudia :)]]> Tue, 27 Apr 2010 10:22:00 -0500 Pitch Posted by Owen]]> Mon, 04 May 2009 00:39:00 -0500 Pitch Posted by Frank]]> Wed, 08 Apr 2009 23:27:00 -0500 Pitch Posted by Geoff]]> Wed, 08 Apr 2009 15:17:00 -0500 Pitch Posted by Theo]]> Wed, 08 Apr 2009 14:59:00 -0500 Pitch
As for that other two percent, I've met chefs that are amazingly skilled and love helping out lay folk or less experienced chefs and I've met amazingly skilled chefs who believe they're god's gift to cooking and they don't owe anyone jack squat. I hope you're in the former category and I hope if you do open your own restaurant you make it as fucking awesome as you can, people and their KC palates can surprise you with what they want.
Posted by Owen]]> Sat, 04 Apr 2009 15:23:00 -0500 Pitch Posted by Cman]]> Tue, 03 Mar 2009 23:15:00 -0600 Pitch www.rouxbe.com
Posted by pete]]> Tue, 27 Jan 2009 15:56:00 -0600 Pitch Posted by Venus]]> Wed, 10 Dec 2008 06:43:00 -0600 Pitch
People pay a lot more than 30k to become teachers etc. and many other professions that dont make more than chefs. You also have to consider the fact that a culinary program that takes 6 or 9 months puts a person more than 3 years faster than someone getting an undergrad degree.
Posted by Ton Ton]]> Fri, 05 Dec 2008 23:53:00 -0600 Pitch There is actually no better way to find out the "doneness" (ie. temperature) of a cut of meat than using a calibrated thermometer.
Posted by CA Chef]]> Fri, 05 Dec 2008 13:59:00 -0600 Pitch Posted by Owen]]> Wed, 03 Dec 2008 16:32:00 -0600 Pitch
If you go to FCI you are quite often being taught by chefs who have run 4 star restaurants, and chefs who have taught the more recent crop of chefs running 4 star restaurants. There is a reason the Bobby Flays, Wylie Dufresnes, Donatella Arpaias, Marcus Samuelssons and David Changs come out of FCI - they get part of their classical training from the Jacques Pepins and Andre Soltners and their modern training from chefs like Dave Arnold and Nils Noren.

Plus studying the culinary arts in NYC is like studying candy in Willy Wonka's Chocolate Factory - it just doesnt get any better.

You seem to have taken a great deal from your culinary studies, and I wish you the best, but I think you are woefully mistaken in your assessment of what an institute like the FCI, provides.

Can you tell I went there?
Posted by Ton Ton]]> Wed, 03 Dec 2008 15:17:00 -0600 Pitch Posted by Uno Two-o]]> Wed, 03 Dec 2008 11:20:00 -0600 Pitch