Comments on: Week 1 – Welcome to Culinary Boot Camp

By: Savory Simple

Savory Simple — Mon, 19 Sep 2011 01:08:22 +0000

Thank you so much! I loved reading through your blog.

By: cooking all the thyme

cooking all the thyme — Sun, 18 Sep 2011 22:48:33 +0000

Hi! I was just strolling through your blog and l came upon this post… the culinary school posts grabbed me I guess. =) Fun to hear about, and makes me think of the movie Julie and Julia (love that), and of my work. I’ve worked in local restaurants (casual gourmet/scratch-made menu with quality, fresh, local ingredients, and fine-dining) for quite a few years now, as the pastry/dessert chef. Never went to culinary school, just learned through experience and self-taught, but I think your culinary school adventure and challenge is very commendable! Anyway your blog is great I’ll add it to my blogroll. Cheers! :)

By: pleasefeedme

pleasefeedme — Mon, 18 Jan 2010 00:21:38 +0000

I found your site through Cook With Fire and am adding it to my blogroll. I can’t wait to continue reading about you and your amazing journey. I’ve often thought about going to culinary school at night, but it is so expensive in NYC!

By: outsideoslo

outsideoslo — Sat, 16 Jan 2010 07:37:37 +0000

Wow, culinary school sounds intense, but like an amazing experience. Thanks for sharing your insight into it!

By the way, congratulations on being featured on Finest Foodie Fridays!

By: Misty

Misty — Sat, 16 Jan 2010 07:24:29 +0000

I saw you featured on Finest Foodie Fridays and came over to say hello. Congrats on your first week of school. I attended a one-day cooking class once, totally minor leagues here, but learning some basic knife technique has changed my life! Best of luck to you.

By: Stacy

Stacy — Fri, 15 Jan 2010 19:06:18 +0000

This was so much fun to read. I can’t wait to follow along. Best of luck! :)

By: savorysimple

savorysimple — Fri, 15 Jan 2010 17:32:51 +0000

We’re getting some conflicting information. We were told on the first day that in Phase I we’re supposed to focus on precision, not speed. If Chef sees me rushing the veggies, he makes me slow down and get it right. But if we spend too much time on it we get behind at the end. And then they mentioned last week that we ARE graded on speed. Yeesh.

By: cookingschoolconfidential.com

cookingschoolconfidential.com — Fri, 15 Jan 2010 17:28:57 +0000

I remember my first days at culinary school … for me, it is all about speed. Learn it fast, do it fast, then better, better, better.

It all goes so quickly.

Cheers!

By: Jes

Jes — Fri, 15 Jan 2010 04:05:53 +0000

JEN I AM SO PROUD OF YOU!

By: savorysimple

savorysimple — Mon, 11 Jan 2010 02:02:28 +0000

Thanks for the tip. I think it will take some time for everyone to develop a flow together. It’s a rather large class, 21 of us in all. Hopefully, as we’re moved around to different tables with different people, everyone will treat each other with appropriate respect. I tried to keep in mind that everyone was overwhelmed by the first week and probably not on their best behavior. And there’s no getting around standing up for and asserting myself. I’m an introvert moving into the land of extroverts. This will be a good experience.