10 Things You Need to Know About Culinary School

I just finished my first  Three week of Culinary school at the California School of Culinary Arts - La Cordon Bleu and there are a few things that I wanted to tell people who are about to start their education.

1. Culinary School is Expensive.

It's the sad truth of Culinary school, but it is very expensive. The cost of food, salary, leasing, and equipment makes the cost to go to high, fresh produces is expenses, knife kits and 20 ovens/gas ranges are expensive. But considering all the cost, the education you receive from using these ingredients should calm your nerves a bit.

2. You are a good cook.

If you have thought about going to Culinary school chances are you've been told most of your life that you are a good cook and you are. (Probably) But you are learning new dishes and new techniques all in an unfamiliar kitchen, it takes time for these skills to catch up, and eventually, surpass the knowledge you already have.

3. There's homework.

Yes, I know, I know. Homework, that horrific word that has plagued us our entire lives now haunts our passions. But it's okay my friends. It's not difficult, any written work is short, sweet, and to the point. The practical homework rarely takes long, but it's all about precision.

4. Learn the Knife cuts.

These are VITAL, practice. Go out and buy a bag of potatoes: work through them. Practice all the cuts you are taught until you have them down. Speed is not important here, precision is what you are aiming for. With practice the speed will come, so don't worry about it.

 5. DON'T PANIC

As Douglas Adams wrote in the Hitchhikers Guide to the Galaxy, don't panic. Panic will destroy you in the kitchen, it ruins your focus and terms your product into crap, your best bet, if you feel yourself becoming worried is stop. Just stop. Take a deep breath, clean something, and then get back to work. In the long run you will get a better outcome for the cost of a minute.

6. Find out if you have the Passion

It is a sad truth, but many of the people I go to school with have never worked in a professional kitchen before, which I find to be an absolute psychotic confession. Sure, cooking at home if all fine an good, and you're awesome at it, but cooking in the business is much different from your normal Suzy Home-maker deal. So, before you confirm that you want to work in the industry go to your local Steakhouse, or Bistro and tell them that you want to go to Culinary school. Ask them to give you a job to see if you have the passion necessary. I suggest working on Fry. Make French fries and Onion Blossoms, discover what the hottest, most unforgiving job in the kitchen is like...and if you still want to go home, make yourself dinner (With French Fries) you will know you are cut from the correct cloth.

7. Listen to the Chefs

Please, just be nice and listen to the chefs, don't talk...just listen. They've paid their dues in the industry and are deserving of their position, it pisses me off to no end to hear a question that was just answered, asked again.

8. Culinary school is an introduction

Culinary School is a trade school, just like a plumber or a welder, you are going to school to learn one thing and as with other trades, you learn 80% of what you need to know out in the real world, in the metaphorical trenches fighting wars with frying pits, launching strategic strikes against supplicant supper-ers...Anyway, this is a basis for your knowledge, you will truly gain your own style and flair in the real world of Dining.

9. Use the Resources Available to you

It's as simple as that, use the library, use the different services your school gives. If they have clubs, join them and take advantage of all the information you can. But at a level even deeper than that, take advantage of the less obvious resources, your chefs and your fellow students, they are excellent sources of information and more importantly, networks. The Business, while it appears large, is close knit. Everyone can find out information about you and vice versa, the contacts you make in school will serve you for the rest of your life. So don't go burning bridges.

10. Keep your Sanity

Culinary school is almost as intensive as the actual business. Let your significant others know this, let them know that you will be busy, and make sure they understand that when you are out in the real world, you will be at work 10 or 12 hours a day, it's only fair to them to understand what they are getting into. That being said, you need to have a hobby at home. Something that is outside the world of food. I paint and play a tabletop Strategy  War Game. It helps me have an outlet for my less food motivated skills.

Well there you have it, a list of things that I have learned so far in Culinary Schools, if anyone has a question please drop me a line and I will happily answer it to the best of my ability.

Restaurant Review: Burger King

Location: Bryan's Road, Maryland
My breakfast this morning was obtained from the prestigious Bryan's Road Burger King; a restaurant renowned for it's semi-hygienic glamor and almost edible food. I had high expectations.

I ordered coffee, French Toast Sticks, and hash browns for a little over $3. Obviously the price is right for both the gourmand or the hobo. Let us see if such a good deal is worth what I paid for it.

The hash browns' salt-lick texture were a great complement to the coffee. Their crunchy hide shattered in my mouth like so many glass shards. To complement this excruciatingly delightful barrage there was an oily coating that made chewing delightfully optional.

The coffee that quickly followed tasted of thick brown. Not a chocolate or coffee brown, but that of partially used motor oil.

Finally, the entrée was released. My French Toast Sticks were fresh and pillowy. A tightly sealed packet of corn syrup was provided, incase the 25 grams of sugar per stick weren't enough.

I'd recommend this restaurant to anyone the world over, especially those who feel that life tends to last longer than desired.

Beer review - 03/20/09

Delirium Tremens - $20 per 4 pack

Derick - This drink is exceptional, and it aught to be at that price. The bottle is painted to look like a ceramic corked bottle. The drink pours a bright gold with champagne-like bubbles and a fluffy white foam. The bubbles and flowery scent create a champagne feel in your mouth and I think this is where a lot of the reputation stems from. The taste is a bit of wheat, grape, and hops. The texture and taste, among other things create a pleasant drink that is exceptional for a beer, but still shy of that self-established $20 benchmark.

Tony - An alcohol named after detoxing...that is expensive as Hell? Why, I think I'll just let my good buddy Derick buy this and I'll drink some. It's a crystal clear light amber color, with thick, rich, white (people?) foam. The taste hits you right front, and works it's way over the sides of your tongue, like an expensive Saigon whore. Reminiscent of champagne, the bubbles last for quite a while and leave this pleasant tickling. Well...The taste of this beer could probably be reproduced for half the cost, leaving this wine only good for impressing your rich white friends.

  Sam Adams: Honey Porter - $8 per 6 pack

Derick - This beer isn't too heavy in taste but has lots of bitter body to make up for it. his porter comes mixed in with the dark scent of grain and hops, it manages not to be too bitter, and finishes with honey comb. It's great to drink alone or with food though; not quite a stout beer. This is the story with Sam Adams, their dark beer never truly offends even the light drinkers. Once again, another great beer to go with food or alone.

Tony - Ah, porter intrinsically linked to Stout. I love this stuff. This was particular good as it reminded me of a braggot (an English ale brewed with honey.) While this Sam Adams brew isn't as sweet, its reminiscent of Magic Hat's latest 'Winter Odd Notion.' I have a feeling that they use honey and honey comb, instead of just the honey added while brewing. (They have a different taste. I seem to be the only one who can tell the difference...I'm not crazy. Don't look at me like that. STOPSTARINGATME). I enjoyed the dark malty flavors with the honey more than the lighter malt from the Ale. Good stuff.

 St. Peter's Cream Stout - $4.99 for 16.9oz

Derick - This beer is good. I could easily replace Guinness with this. While not quite the same texture, it has a familiar burnt coffee and cocoa taste. The beer is smooth, not too bitter, and is easily drank alone. However I enjoyed this with Papa John's Tuscan Pizza (highly recommended.) While it's expensive, it's still drinkable in a bottle; a far shot from Guinness. If I had to label this one it'd be a dessert beer.

Tony - This beer was very good. It had a very balanced flavor between the rich undertones of coffee and chocolate and the high notes of ethanol and hops. Because of the lactose included in the brewing of all cream stouts, it has a think rich mouthfeel and is more satisfying than a two for one deal in China town.

 Jeremiah Weed Sweet Tea Vodka - $15.99 for 750ml

Derick - I'm not much of a liquor person, but this is some good fuckin' tea. Mix it with lemonade and you've got the perfect summer drink. It's got a sweet taste of lemons to coat your mouth while a pleasant burn warms your throat. I'd drink it, wait. I did.


Tony - This stuff is nuts. A favorite of Air Force pilots, it's difficult to get it without being near an AF base. I had two ounces of Weed brought to my by one of my favorite bartenders, he said try it...so I did. I was floored when I learned it was vodka. It has an awesome sweet, lemon, ginger thing going on making it awesome to drink on the rocks with some water or lemonade. But be careful, this shit'll sneak up on you.

Mile High Canadian Club

Well, it's spring break time of year and I decided to join my parents down Georgia way. So, we board the airplane...shortly we are asked to turn off our electronic devices. Heaven forbid that my DS cause the plane to crash in a fiery ball of metal. (Though with all the crashes recently I understand why.)

So I find the Sky magazine in the little pocket, flipping through it I come across the drink menu. I am intrigued. Maragrita's and mojitos ...Lienkugel beer and small batch Bourbon. Obviously I find the quality of these drinks to be dubious at best. Here is a copy of that page:                                              The page from Sky magazine.

So, here we go drinks designed by one "Rande Gerber" a reowned "taste-maker". Well, there is a little bit of complete bullshit on the little note, seeing as the only reason he is 'renowned' is not because of his skill with taste, but because of his excellence in Marketing. Well, more power to him...He has also built a brand as the owner and operator of multiple Midnight Oil clubs. BUT, he has no real experience with mixology, doubling my doubt of his prowess behind the bar.  However, I took the $7 hit; only for the good of this site... of course.  Anyway, I ordered the "Mile High Mojito" with Stirrings mix.

While it was a very good drink, it was a little too sweet for a Mojito and not nearly as bitter as I wanted. Even after a squeeze of lime it was very light of the mint flavor I enjoyed, even if it still felt like I was drinking a Margarita. Anyway, not worth the 7 dollars, but not foul.

The other two interesting notes on this page are the inclusion of "Lienenkugel: Sunset Wheat" reviewed here on this very site! And the Woodford Reserve - small batch bourbon. It is a good soild bourbon, and one of the few bourbons still produced in Kentucky. I've been to bourbon distilleries and if you have a chance to visit one I highly recommend you make time. You'll truely learn about bourban and gain a new appreciation for the beverage. It is part of the reason my favorite drink is the Old Fashion. Anyway, It's a decent bourbon that is a tad over priced, but still good.

Now the Leinenkugel is strange indeed. Although the brewry is growing in popularity, I was surprised to find it on an Airplane of all places. While it is good when it is included in a list of Miller, Amstel, and Heineken; it seems a little out of place on the list of flavorless bullshit beer.

So there you have it. If you want a drink on the airline, you don't need to be worried about receiving a horrible drink, just be prepared to receive a tolerable reduced flavor, bottled, overpriced drink.

Twice Cooked French Toast

I hate eating breakfast at breakfast time. After a late night of gaming, getting up early is the LAST thing on my mind. Trouble is that I like breakfast food. Pancakes, french toast, biscuits...I love them all. So here is what I had for lunch today.

I really like this recipe. It has a crunchy crust with a custurd-like interior. It's like eating bread pudding though not as sweet.

Twice cooked french toast.

• 1 cup half-and-half with a splash of heavy cream
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg ( I used fresh ground)
• 1 teaspoon cinnamon 
• A loaf of crusty bread (E.g. - french, italian, challah, brioche)

Slice the bread into 1/2in slices and allow to dry for a minimum of 8 hours.

Preheat oven to 375°F

Whisk together cream, eggs, honey, salt, nutmeg and cinnamon in a bowl. At this point put the mixture in a disposable pie pan. Soak each side of the bread for 30 seconds and allow to sit for 2-3 minutes.

Heat a skillet to medium high heat, with a nice size pat of butter then put a nice golden, brown, and delicious crust; warm all the way though. Place on a wire rack to bake the toast for 5 minutes.

Then butter, maple syrup, and devour.

Derick ~ Christ that's scary.