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Old 05-22-2008, 09:48 AM   #11
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Originally Posted by roxygirl View Post
Don't be intimidated by other classmates who will be more experienced. You'll meet people who will have almost no experience, and people with lots of experience but no formal degree. Some of the people with experience are cool, but others may think they know everything already. They have some good info and hints so you should watch and listen to what they say, but keep an open mind because you'll learn many ways to make the same thing sometimes.
You were spot on about that. There are a lot of idiots... many of them already weeded out, and there are quite a few ppl worth knowing so you can learn a trick or two. Never can have too many contacts in this business.
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Old 05-22-2008, 10:22 AM   #12
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Originally Posted by Billdolfski View Post
Sullivan University in Lousiville, KY.

Major in Culinary Arts first, 18 month and then go two more quarters (6 months) and pick up another degree in Baking and Pastry Arts. Both are Associates degrees.
Good school! Hang out with your instructors. You will learn googobs in the off hours.

oops! just noticed this is not a new thread. Sounds like you are doing well. Have you gotten a job in a local kitchen? Kathy Cary is a friend of mine, and Lily's is a wonderful restaurant...
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Old 05-22-2008, 10:37 AM   #13
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Many congrats to you. Sounds wonderful.
I am envious and would ask you to report on occasion to let us know how it's going. I know it doesn't start until Sept, but if possible, do your homework so some things don't catch you off guard.
Everyone says it's fun and hard all at once.
Good luck.
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Old 05-22-2008, 09:10 PM   #14
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congrats working towards a degree!
my school expects high standards. Chefs will fling stuff across the kitchen at you & Chefs will hug you, & subjects besides cooking. i expect critisism & praise, learning to be extremely respectful, & a stressful day.
that was my schooling. i loved it & can't wait to return.
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Old 05-26-2008, 10:55 PM   #15
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I've had a Chef that like to yell and throw things, but he'd let you stand right in his face and yell back... so I'm OK with that.

I'm glad with the networking I've made there, I'm not familiar with Kathy Cary.

I'm not working a line right now because it's dog dirt pay and I have bills. Need to be working for the practice though.

Everything is going A-OK.

Any questions?
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