"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-10-2009, 03:06 AM   #71
Senior Cook
 
jonnyjonny_uk's Avatar
 
Join Date: Jan 2007
Location: Moscow, Russia.
Posts: 445
Quote:
Originally Posted by chiffonade View Post
everyone where I live has a showstopper kitchen and they never cook at home.
What I would do for a showstopper kitchen! Our flat here in Moscow is pretty small so the kitchen is nice but nothing special. I spend so much time in there so when we move back to England the kitchen will be the most important buying point
__________________

__________________
Cooking With Passion Blog
jonnyjonny_uk is offline   Reply With Quote
Old 08-10-2009, 05:44 AM   #72
Cook
 
Join Date: Sep 2004
Location: Atlanta
Posts: 78
Send a message via ICQ to chiffonade Send a message via AIM to chiffonade Send a message via Yahoo to chiffonade
Quote:
Originally Posted by jonnyjonny_uk View Post
What I would do for a showstopper kitchen! Our flat here in Moscow is pretty small so the kitchen is nice but nothing special. I spend so much time in there so when we move back to England the kitchen will be the most important buying point
If space is an issue, there are plenty of really great brands who make slim-line or smaller format ovens and stove tops. Be very selective when you choose small equipment like pans and mixing bowls.

When I lived in Manhattan, my "kitchen" was no bigger than a phone booth. The floor (standing) space was 9 floor tiles. There was a small stove - a 4 top that was very slim, special for apartments. (NYC must be their biggest customer.) I hung pans on hooks so as not to take up valuable cabinet space which I used for ingredients.

Use vertical space - that's about the best advice I can give you. My restaurant was so tiny that I had stuff hung all over the walls and my prep table had a football-shaped pot rack attached to it. A great culinary imagination is your best tool and that will fit in any kitchen.
__________________

__________________
chiffonade is offline   Reply With Quote
Old 08-10-2009, 12:11 PM   #73
Assistant Cook
 
Join Date: Aug 2009
Posts: 18
Ex-Pro.
__________________
katmun is offline   Reply With Quote
Old 08-10-2009, 12:39 PM   #74
Cook
 
Join Date: Apr 2009
Location: Oak Harbor, WA
Posts: 73
I'd love to attend cilunary school, I've even done some looking, but I can't seem to shake the feeling that going to school and then putting that education to work would take all of the joy out of it for me.
I have been asked to do some informal stuff ( "nw, you should show us how to do____.") and I may do that to break up the monotony of my husband's deployment. No more parties now that he's gone, so it might be fun for just us gals to get together...... I'm still thinking about it.

My dream would be to use a culinary degree to open my own shop (kind of like Barefoot Contessa), and maybe cater small stuff out of the back. Unrealistic, I'm sure, but fun to think about.
__________________
navywife is offline   Reply With Quote
Old 09-03-2009, 03:53 PM   #75
Assistant Cook
 
pennsy's Avatar
 
Join Date: Mar 2009
Posts: 48
History

I worked to clean out demo kitchen fridges full of fishy smells, mopped floors, etc. Other duties included set-up for various classes, assisting teachers at/during classes, to gain my own class time. I wasn't a paying student, and these tasks were accomplished at a small culinary school in the Maryland, Washington, D.C. area. Finally, utilizing my earned hours, I achieved my degree. This took me years. Later I worked in the trade for awhile, did some catering, teaching, advising.

As my hero Julia Child said, I never call myself a "chef," but a cook. DH & I moved to the West Coast, which is where we wanted to be, and now I just enjoy myself. The drive to be another well known chef/restaurant owner subsided. Time comes when one needs to be realistic, pragmatic, and that's the way it has to be. Presently, I'm just me; I like to be approachable about my passion for cooking and maybe give back some of my experience! And like someone else said here @ DC I never object to helping someone who looks confused in the grocery store. I seldom if ever mention a culinary education, although I will say my degree looks nice on the diningroom wall.

Pennsy
__________________
CHEERS! Pennsy
“Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap.”
quoting Robert Fulghum in 1987 at Middlebury College
pennsy is offline   Reply With Quote
Old 09-03-2009, 04:22 PM   #76
Cook
 
Join Date: Sep 2004
Location: Atlanta
Posts: 78
Send a message via ICQ to chiffonade Send a message via AIM to chiffonade Send a message via Yahoo to chiffonade
"As my hero Julia Child said, I never call myself a "chef," but a cook."

ITA!! While it's flattering when someone introduces me as a "chef," I quickly relay "I cook all the time but the only kitchen I'm running right now is in my home." People try to elevate one by calling him or her a "chef" but unless there's a professional kitchen in the equation we're talking about someone who loves to handle, cook and share food.
__________________
chiffonade is offline   Reply With Quote
Old 09-03-2009, 05:22 PM   #77
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by pennsy View Post
I worked to clean out demo kitchen fridges full of fishy smells, mopped floors, etc. Other duties included set-up for various classes, assisting teachers at/during classes, to gain my own class time. I wasn't a paying student, and these tasks were accomplished at a small culinary school in the Maryland, Washington, D.C. area. Finally, utilizing my earned hours, I achieved my degree. This took me years. Later I worked in the trade for awhile, did some catering, teaching, advising.

As my hero Julia Child said, I never call myself a "chef," but a cook. DH & I moved to the West Coast, which is where we wanted to be, and now I just enjoy myself. The drive to be another well known chef/restaurant owner subsided. Time comes when one needs to be realistic, pragmatic, and that's the way it has to be. Presently, I'm just me; I like to be approachable about my passion for cooking and maybe give back some of my experience! And like someone else said here @ DC I never object to helping someone who looks confused in the grocery store. I seldom if ever mention a culinary education, although I will say my degree looks nice on the diningroom wall.

Pennsy
Pennsy; My degree hardly qualifies me in the kitchen, though the skills I learned earning and using my Eletrical Engineering Technology BA degree has helped me enormously in the kitchen. Engineering is scientific by nature and includes course work in physics, with lots of math, and a host of experimental work. And what is cooking if not a bit of chemistry and physics thrown together with artistic influences? And like you, I love to help strangers in the grocery store who look confused at the produce, dairy, and meat departments.

Informing someone that USDA SELECT printed boldly on a package of meat does not mean that it's specially selected for high quality is a very satisfying thing, especially when the item price is inflated. And giving people ideas of what they can do with the foods in their basket when you hear them exclaim that they don't know what to make for that evening's supper is just as exhillarating, especially when they are appreciative of the help.

I love helping others learn to cook good food. And yes, I've been mislabled as "chef", but quickly explain that the word chef is French for the American word - chief, and means head of kitchen. I'm a cook and dont' want to be the stuporvisor. I want to be the artist/engineer, and maybe teacher.

And for NavyWife; if I could do it all over again, I would go to cullinary school to learn as much as I could, then get a teaching degree, and teach others the wonderful cullinary art of cooking. That, I think, would never get boring. And just so you know, it is said of Navy cooks, that they are sent to cooking schools where they become experts at ruining perfectly good food. So when he's home, give him something good. I spent too many months aboard aircraft carriers myself, and ate some reasonable food, but too often, some very bad food while deployed at sea.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-05-2009, 07:17 PM   #78
Assistant Cook
 
pennsy's Avatar
 
Join Date: Mar 2009
Posts: 48
Ah, Engineering!

Goodweed:

Delightful message!

I'm married to an electrical engineer, and an ex-navy man (retired). A few years ago, when I got a new Viking stove, he ventured into the kitchen, which for many years was my exclusive domain. He had to try the stove! The stove is gone, but then that's another story. Today he made a great omelet for our "blunch" (translation breakfast/lunch). It turned out very well, and he's been congratulating himself ever since. I coached him somewhat when he first began, and now I just leave him alone. Breakfast is something he likes to do, but hasn't ventured into anything else. He's still my biggest fan and critic, bless him, there is seldom anything I make that he doesn't like. But chicken - in any form that's close to divine. I think he could devour a whole chicken himself, if he wanted to. But, he's quite a restrained "consumer."

I've enjoyed reading your posts and getting a handle on your philosophies regarding life, attitudes and living. Keep cooking and talking.
__________________
CHEERS! Pennsy
“Think what a better world it would be if we all, the whole world, had cookies and milk about three o'clock every afternoon and then lay down on our blankets for a nap.”
quoting Robert Fulghum in 1987 at Middlebury College
pennsy is offline   Reply With Quote
Old 09-09-2009, 01:45 PM   #79
Assistant Cook
 
Join Date: Sep 2009
Posts: 40
Professional here and a junkie too! I love cooking and all things food.
__________________
leeniek is offline   Reply With Quote
Old 11-03-2010, 01:27 PM   #80
Assistant Cook
 
Join Date: Nov 2010
Posts: 6
I'm just a cooking junkie though my friend has asked me to go to cooking school with here when she goes, and it's something I've actually thought about for years. I really started off cooking when I moved out of the dorm in college and into an apartment. I started to cook a few little things for myself. Then I got a roommate from Louisiana who had been cooking since he was young. Then I started getting really into grilling, looking at recipes on the internet, and food network. Then I got into waning to cook for other people, especially the ladies. Right now my thing is clone recipees
__________________

__________________
Sonic98 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.