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Old 06-23-2015, 05:17 PM   #11
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Location: Massachusetts
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Originally Posted by GotGarlic View Post
Just speaking about Americans, it's expensive enough to go to culinary school, much less travel to another country for several years of training. In general, if people go to culinary school, they'll be taught classical French cuisine with others as more of an add-on and get specific cuisine training in the restaurants they choose to apply to.
Yes, I agree.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-27-2015, 03:33 AM   #12
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Hello @ll,

according to the author Amy Trubek it was once normal in Europe too that an apprenticeship could take up to nine years.

When I was an apprentice in Germany we were always told French and Italian cooks had a kind of patriotic attitude. We were explained that would be good for us because German cooks are in comparison very open-minded and eclectic. They deliver whatever they are asked to produce, no matter whether the recipes are French or Italian (or Japanese).

I never considered to go to Japan because firstly there's a language barrier and secondly the market for Japanese dishes in Europe and the USA is somewhat limited. Still I respect the skills of Japanese cooks very much although I am not keen on sushi or blowfish. The way they handle their knives is more than just impressive!

I am not a number.
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