some pictures from culinary school

[SpecM]

Pastry Chef though, that cant be too bad.

whatever dude, have you ever tried to make a pastry?

[deutschman]

Is culinary school expensive? Any rough price estimate per quarter/semester or whatever they do.

city college is a great school here in sanfran! its a bit over $750 a year with books and non slip shoes and the uniform and all you knives and stuff. I think knives were $250. all my shirts and pants and stuff were $116 (you need more then one of each because they get dirty). and all the books were $250. I had to buy a few books because you need to take classes like intro to hospitality and labor studies to graduate from culinary. i highly recommend the program here. i have people in my class who came up from LA to go to school here.
the CIA is another option but i do not recommend them! very expensive and you do not get what you pay for. their lowest interest rate for student loans is %16!!! also i have herd from cooks in sanfran that the students that come from there are not very good in the kitchen. have a hard time doing things like sectioning an orange...

[blunttech]

Wow, I can't imagine how much the CIA cost then....that's rather disheartening.

my sons tuition at Le Cordon Blue is 42k.but thats for a 16 or 18 month course and 3 months internship at a restaurant. he loves it. still long hard hours working weird shifts. if youre really good you can land a sweet gig though. im just glad he's found something he really enjoys. hes not a pastry chef though
eat a cream filled dick

[Jon325i]

Hey Deutchschman - I give a shit, I'm a self-confessed foody :-) But desserts aren't my thing.....about all I can do well in that respect is scoop ice cream. My specialty is being a B-B-Q jockey.

Those desserts look good though. Nice work :up:

[submwar]

hmm, sectioning an orange..? sounds like woman's work!! jk,

[deutschman]

whatever dude, have you ever tried to make a pastry?

pastry is a bit more challenging then you think, but you don't have the have the same rush and pressure as a kitchen chef does. as a pastry/desert chef in a kitchen most of your stuff is made the night before or that morning so all you need to do is make sasses and plate the dishes.

[TDE30]

Nom Nom. It reminds me of one of those tiramisu things.

[deutschman]

my sons tuition at Le Cordon Blue is 42k.but thats for a 16 or 18 month course and 3 months internship at a restaurant. he loves it. still long hard hours working weird shifts. if youre really good you can land a sweet gig though. im just glad he's found something he really enjoys. hes not a pastry chef though
eat a cream filled dick

Le Cordon Blue is a great school, and i think there are a few CIA's. the one in NY is great! but the one here in SF is not. different strokes for different fokes BLUNT! not everyone has that kind of money, and everyone deserves an equal education.
please don't say d**k in my threads! lol!

[CleanAzzE30z]

Nice!@! Very nice!! Are you learning to also make entrees and shit like that? Or just pastries and bakery things? Sorry if thats a stupid question but I dont know.


Mariano

??

[deutschman]

Hey Deutchschman - I give a shit, I'm a self-confessed foody :-) But desserts aren't my thing.....about all I can do well in that respect is scoop ice cream. My specialty is being a B-B-Q jockey.

Those desserts look good though. Nice work :up:

yeah i didn't think it would be my thing ether! our class is divided up into two parts. one side is making breakfast and lunch stuff, and the other breads, breakfast baked goods, deserts, and cake/tarts. i have never liked sweet things that much, but they are so fun to make. i have done the bread station, hmmmm jalapeno cheese sour dough, and i just moved to cakes and tarts. good BBQ not to mention real BBQ, not grilled food, is something incredible! love BBQing!
thanks for all the thumbs up guys!

[deutschman]

??

our class is divided up into two parts. one side is making breakfast and lunch stuff, and the other breads, breakfast baked goods, deserts, and cake/tarts.
that's just first semester two. later on it gets more complicated.

[mtechnik]

as it is i hate the sight of cakes and bread. just can't eat them anymore, because i see and smell them all day long.

Something i'm always interesting in asking when I get the opportunity to talk to culinary students.
I'm also curious what sorta stuff you guys eat at home/ prepare for your families.

[z31maniac]

Thats way cool and the desserts look awesome.

My best friend and college roommate just graduated a few months ago from CIA in Austin. He also has an HRAD degree from OSU to go with it.

[deutschman]

Something i'm always interesting in asking when I get the opportunity to talk to culinary students.
I'm also curious what sorta stuff you guys eat at home/ prepare for your families.

hahaha! good question. i don't get to cook much because i work after school, and have home work. when i do i like to cook a lot of things. i love to cook spanish food and eastern asian food. spanish food is great! lots of incredible flavors like saffron, and they use see food a lot which is good because i live right next to the pacific. i like to cook the same thing at least three times so i can get it right. 3 times the charm! gets better each time because you can evaluate what you did wrong, and also look at what you have done and tweek it a bit. more of this, less of that sort of thing. as some of you know i made a brick pizza oven at my friends ranch and every time we go up there we make really incredible pizzas! any mediterranean food rocks! i like lighter food.

[e34john]

I wanted to be a pastry chef, but then I would get pissed off and hate cooking at home, so I'm keeping it a hobby.