Two weeks to go...

[ChEEbA]

I'm so happy for you!!! Make SURE you keep us all updated.

Thankyou, and I most definately will...I'll update this thread whenever I learn something new, but, if y'all want my recipes, you'll have to head to scaredyet.net

take as many pastry classes as you can fit in. and don't let them rip you off when you are interning. I instantly made $3 more an hour if I left out the part about me interning, then again I couldn't get a school contract but I made it work.

I'll bear that in mind...I LOVE making pastries...well, the fillings work thus far, the artistry could use some work. Money aint a thing though, I'm just in this for kicks...

[bloodrayne]

You have to be just bursting at the seems with excitement...We all know how badly you've wanted this...Congratulations:)

[ChEEbA]

Damn straight, and I'm gonna go as far as I possibly can with it.., I wanna make my entire life about learning and teaching new things...I want nothing more.
Just spoke to my head teacher today too...very helpful, cool chick.
For the first 6 months, I will be learning the cookery and food prep basics (which is the point I want to start at), and in the second 6, I'll be learning about the business and catering side of things.
Thanks for the congrats;)

- B

[Vodstok]

Originally posted by ChEEbA

Gonna go buy my knife set soon...

What brand?

My dad uses zwilling, and as a result, when my parents bought me my butcher and paring knives, that is what they got me. Great shit, pricy but worth the cost.


Although there are a ton of good companies out there. Ceramics are supposed to be the shit, they never dull, but they are godawful expensive.


I have also heard that any that are made of a sigle piece of stainless steel (handle and all) are very nice, but like the ceramic, you definatly pay for what you get.

[barbra]

Originally posted by ChEEbA

I'll bear that in mind...I LOVE making pastries...well, the fillings work thus far, the artistry could use some work. Money aint a thing though, I'm just in this for kicks...

well, if you're forking out the money for school then you should think about a career. Pastry's are going to be the next big thing when people start eating bread again. Hearty pastrys like some morocan dishes are really tasty and fun to play with presentation wise. It seems like you'll be keeping documentation on the recipies you'll be learning/fixing/creating on scaredyet, but also make friends and in no time you'll have people throwing money at you wanting you in their kitchens. 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, 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.

oh yeah and I love my henkles, they keep a nice edge, and my chicago 12' chef blade is nice and heavy and keeps a good edge, its a little cheaper and needs to be sharpend a little more but its a wonderful knife.

[ChEEbA]

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.

well, if you're forking out the money for school then you should think about a career

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.

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

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.

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.

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...:(

[Vodstok]

Zwilling is german, dont get no better than that :)

they make good cars too :D

[barbra]

get your knives and a bag of potatos. at least 20 pounds every other day. then you'll make your teachers snail trail over your knife skills.

[Vodstok]

Originally posted by barbra
get your knives and a bag of potatos. at least 20 pounds every other day. then you'll make your teachers snail trail over your knife skills.

Not to mention your freinds will locve you for all the fries they are getting :)

[ShankS]

Originally posted by Vodstok
Not to mention your freinds will locve you for all the fries they are getting :)

especiallly the large american ones :D :p