Vod, I'm not too familiar with brands as such, but all the same, I'll be going with something german...they make some quality blades.
'zwilling" sounds pretty german or dutch, is it?
And yes, in my experience, the solid forged knives are some of the best.
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well, if you're forking out the money for school then you should think about a career
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Well yeah, I have thought about that...I'm gonna eventually teach, and if one day, finances allow, I'm gonna open my own pizza joint.
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If you really don't care about the money and you're not worried about bills then I say float around and work as many kitchens as you can
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That sounds like a totally great idea. I have a few friends that are associated with some head chefs of various establishments around Sydney...so yeah, I'll probably spend a year or two here and there, it's awesome gathering many different peoples individual advice and teachings.
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you are going to learn more in the work place than you will at school and depending on the size of the school you are going to, you may not get a lot of lab time.
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It's a technical institute college type dealy, with like a GIGANTIC dept. for all things culinary.
The kitchens are extensive, and SO well equipped, the place is amazing...the chefs teaching there are brilliant, some of them former restaurant owners...and some of the best. However, I DO intend to do the whole apprentice thing, because yeah, I'd tend to agree that you would learn more in a hands on working environment. I'll be studying full time, and pulling maybe 3-4 night shifts a week, either in the institutes own restaurant, or, for one of the companies that recruit directly from the college.
So yeah, should all be sorted.
Damn, I wish two weeks was up already...:(