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@359 - I'm sorry to hear she didn't have a good go it the first time. Some head chef's really have an ego because they have gotten where they are and forgotten where they came from. Luckily my head chef is well grounded and very easy to get along with. I would personally encourage her to go back to culinary school sooner than later before she loses that interest. Baking and Pastry is one of my favorite topics. Garde Manger has probably been the most challenging personally for me.

@office888 - I started the same way as you, just had a love for cooking and good food. I was watching and still watch a handful of good cooking shows. Buying local and fresh is the way to go. It is key to sustainable business in food service these days.

I'm not really crazy about most TV Chef's. Most of them are too full of crap for my liking. Its not my bag of tea or ambition to be one of those types. I'm going to culinary school just to enrich my life. Its something I have always wanted to do. I have a great career in the airline industry and have no plan of leaving it, but if I ever had to or wanted to go into the culinary field full time, I would want to get an institutional job working either for a government agency or large commercial vendor like Sodexo or Sysco, US Foods, etc.

<blockquote data-quote="Peter Walker" data-source="post: 269052" data-attributes="member: 17834">@359 - I&#039;m sorry to hear she didn&#039;t have a good go it the first time. Some head chef&#039;s really have an ego because they have gotten where they are and forgotten where they came from. Luckily my head chef is well grounded and very easy to get along with. I would personally encourage her to go back to culinary school sooner than later before she loses that interest. Baking and Pastry is one of my favorite topics. Garde Manger has probably been the most challenging personally for me.@office888 - I started the same way as you, just had a love for cooking and good food. I was watching and still watch a handful of good cooking shows. Buying local and fresh is the way to go. It is key to sustainable business in food service these days.I&#039;m not really crazy about most TV Chef&#039;s. Most of them are too full of crap for my liking. Its not my bag of tea or ambition to be one of those types. I&#039;m going to culinary school just to enrich my life. Its something I have always wanted to do. I have a great career in the airline industry and have no plan of leaving it, but if I ever had to or wanted to go into the culinary field full time, I would want to get an institutional job working either for a government agency or large commercial vendor like Sodexo or Sysco, US Foods, etc.</blockquote>

[QUOTE="Peter Walker, post: 269052, member: 17834"] @359 - I'm sorry to hear she didn't have a good go it the first time. Some head chef's really have an ego because they have gotten where they are and forgotten where they came from. Luckily my head chef is well grounded and very easy to get along with. I would personally encourage her to go back to culinary school sooner than later before she loses that interest. Baking and Pastry is one of my favorite topics. Garde Manger has probably been the most challenging personally for me. @office888 - I started the same way as you, just had a love for cooking and good food. I was watching and still watch a handful of good cooking shows. Buying local and fresh is the way to go. It is key to sustainable business in food service these days. I'm not really crazy about most TV Chef's. Most of them are too full of crap for my liking. Its not my bag of tea or ambition to be one of those types. I'm going to culinary school just to enrich my life. Its something I have always wanted to do. I have a great career in the airline industry and have no plan of leaving it, but if I ever had to or wanted to go into the culinary field full time, I would want to get an institutional job working either for a government agency or large commercial vendor like Sodexo or Sysco, US Foods, etc. [/QUOTE]

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