"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 06-20-2011, 11:11 PM   #1
Senior Cook
 
Join Date: Feb 2011
Location: Sumner County TN
Posts: 265
Actual instruction vs Lots of Experience

I am thinking of treating myself to a course of cooking instruction. I have a life event coming up which will yield me some cash to indulge in furthering my passion for cooking, but want to choose wisely where to go and what to ask for. Most of what I know has come from experience and learning from more experienced chefs who are willing to let me watch in exchange for veg prepping and so forth. In all humility, I can say that I am confident in my mastery of the common flavors of most cuisines and can produce almost anything for a household sized meal from most ethnicities. I am not at all consistent in my ability to cook for over 100 ( though I regularly do so sporadically - it is just nerve wracking) and am not particularly skilled in desserts and things I don't enjoy cooking. I have holes in my knowledge, such as really good knife sharpening skills, but don't want to spend class time on how to cook an egg or make a roux.

If you had a few thousand dollars to spend on a cooking course, where would you go?

__________________

__________________
Nora C
NoraC is offline   Reply With Quote
Old 06-21-2011, 12:09 AM   #2
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
I can't help with that, as I don't know about the various schools, but while you are considering where to go you might want to check out Rouxbe Online Video Cooking School. I won a few weeks of free instruction from Rouxbe, and it was great! Lots of excellent videos, step-by-step instructions, and you get to choose which lessons you want to see. I only had a few weeks, so I did all the ones I thought could help me with techniques that I was having trouble with.

Good luck!
__________________

__________________
Barbara L is offline   Reply With Quote
Old 06-21-2011, 12:47 AM   #3
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Maybe instead of taking all of the classes from one place, you could sign up for several at difference venues? That's what I'd love to do anyway. =) But I guess that would depend greatly on the area you live in and what is available; there is a whole buffet of cooking classes and events around Seattle to choose from but we're probably just a wee bit spoiled.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 06-21-2011, 03:34 PM   #4
Senior Cook
 
Join Date: Feb 2011
Location: Sumner County TN
Posts: 265
Thanks for the tips!
__________________
Nora C
NoraC is offline   Reply With Quote
Old 06-21-2011, 05:33 PM   #5
Sous Chef
 
Join Date: Apr 2011
Posts: 511
>>I am not at all consistent in my ability to cook for over 100
I get the impression you are cooking professionally or something close to that?
not many "home cooks" toss a dinner party for 100 people - much less worry about whether they could carry it off....

>>, I can say that I am confident in my mastery of the common flavors of most cuisines and can produce almost anything for a household sized meal from most ethnicities.
that outshines about 99% of all us home cooks.

>>am not particularly skilled in desserts and things I don't enjoy cooking.
being a complete non-professional rank amateur pot rattler, but having followed multiple cooking Fori from scant to full blown pros, it is my impression that very few chefs run back and forth between the grill and the pastry kitchen. deserts/pastry/baking seems to be in its own world of specialty. now certainly the top dog chef probably has some input as to what kind of desert goes well with tonight's squid, but my impression is very few chefs cross the lines in a hands on fashion.

>>learning from more experienced chefs who are willing to let me watch in exchange for veg prepping and so forth.
there's your answer. find a chef with the skills you seek to develop and who will freebie apprentice you in his kitchen. spend the bucks on room/board/airfare....
__________________
dcSaute is offline   Reply With Quote
Old 06-21-2011, 06:43 PM   #6
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I wouldn't want to get stuck in a class where the instructor is demonstrating something I know if I knew a better way.

I think I'd rather take a seminar here and there for different ethnic food preparations.

That way you wouldn't be tied down with the basics.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 06-21-2011, 10:07 PM   #7
Senior Cook
 
Join Date: Feb 2011
Location: Sumner County TN
Posts: 265
Zhizara, that's what I am thinking. I really wasn't so much blowing my own horn as trying to be clear that I don't want a too basic, structured class. If I could figure out how to reasonably apprentice with a few folks, that would make some sense. However, I am not a professional by any means. My work is as a sacristan.

I cook for family, friends and church and often handle big events in homes or rental halls as a gift. 100 folks is where I begin to feel a need to over plan rather than go with the flow.

Classes or a course or an experience of being taught rather than picking it up on my own would be a self indulgence, but I kinda feel like a little self indulgence from time to time.
__________________
Nora C
NoraC is offline   Reply With Quote
Old 06-21-2011, 10:46 PM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Are there CIA level schools in TN?
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-21-2011, 10:47 PM   #9
Senior Cook
 
Join Date: Feb 2011
Location: Sumner County TN
Posts: 265
I can check on CIA; would you recommend them?
__________________
Nora C
NoraC is offline   Reply With Quote
Old 06-21-2011, 11:32 PM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by NoraC View Post
I can check on CIA; would you recommend them?
CIA is in New York (and I think in ca) and is the elite of culinary schools.

I would totally recommend them! But they offer a very serious full timr professional curriculum. I don't think they offer part time. Which sounds like what you want.

Various other larger cities have professional culinary schools.

CIA: http://www.ciachef.mobi/
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema 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 01:57 PM.


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