Originally Posted by keith_aquino
that you should oil the pan before it heats up.
keith, i was taught in culinary school that you should heat the pan up before adding the oil!! an exception to this is when you have added some aromatics (onions, garlic) to the oil and want to infuse it slowly into the oil...
regarding culinary school, most u.s. programs for culinary arts take from a year and a half to two years, but there are culinary arts programs all over the world... spain has excellent schools as well as italy france and switzerland. think first about the financial and cultural decisions you will have to make in order to decide where you want to go - traveling to a farther country will cost more money, think about how strong the Euro or Dollar is versus your local currency, think about what type of cuisine you are most interested in, then do your research on the schools that you narrow down...
in culinary school, they teach you the all-around basics or foundations of running a kitchen, you need to understand a little about grilling, braising, stewing, sauteeing, deep frying, butchery, cost control, purchasing, menu design, front-of-the-house principals, nutrition, etc. but nothing will prepare you for being a chef more than real-world experience. so i strongly advise you to find a part-time job now while you are young working in a kitchen... this will allow you to begin learning TODAY, not years from now and will also allow you to really understand what working in a kitchen is all about - it is not all fun and games - and that will make you think, is being a chef something i would want to do the rest if my life? what you see on tv about what being a chef is and what you see in real life are very, very different... but only you can decide what's best for you...
good luck in your search!!