Well, after 31 years we finally went to the Culinary Institute in Hyde
Park, NY for dinner last night. We went to their place named the
"American Bounty"

I'm sad to say that it was a let down. It was "ok" but for the price
it just wasn't worth it. There are much better places around here in
the same price range which are much better from taste, presentation,
and service points of view.

Don't get me wrong the food was good, just not as good as others
around the area.

I started with a Canadian yellow split pea soup with smoked ham that
was very good. The came the "Caesar" salad. Caesar is in quotes
because it was eggless dressing. Too much vinegar, not enough
anchovies and definitely missed the eggs in it. Then, a filet mignon
(theoretically) with a twice baked potato cake and veggie mixture. The
"filet" was only about 1/2" thick which doesn't constitute a filet
mignon in my book. It was done nicely to medium rare but the potato
was very bland. Veggies were good though. By the time we'd gotten to
dessert I just opted for coffee with a snifter of Sambuca and called
it a night.

The servers forgot who ordered what, spilled most everything, dropped
bread on the floor, etc. And the people working in the American Bounty
are the ones ready to graduate!

For my money, there are much better places in the area but we're glad
that we tried it at long last.
--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

>Steve Calvin writes:
>
>Well, after 31 years we finally went to the Culinary Institute in Hyde
>Park, NY for dinner last night. We went to their place named the
>"American Bounty"
>
>I'm sad to say that it was a let down. It was "ok" but for the price
>it just wasn't worth it. There are much better places around here in
>the same price range which are much better from taste, presentation,
>and service points of view.
>
>Don't get me wrong the food was good, just not as good as others
>around the area.
>
>I started with a Canadian yellow split pea soup with smoked ham that
>was very good. The came the "Caesar" salad. Caesar is in quotes
>because it was eggless dressing. Too much vinegar, not enough
>anchovies and definitely missed the eggs in it. Then, a filet mignon
>(theoretically) with a twice baked potato cake and veggie mixture. The
>"filet" was only about 1/2" thick which doesn't constitute a filet
>mignon in my book. It was done nicely to medium rare but the potato
>was very bland. Veggies were good though. By the time we'd gotten to
>dessert I just opted for coffee with a snifter of Sambuca and called
>it a night.
>
>The servers forgot who ordered what, spilled most everything, dropped
>bread on the floor, etc. And the people working in the American Bounty
>are the ones ready to graduate!
>
>For my money, there are much better places in the area but we're glad
>that we tried it at long last.

All goes to prove what I've said inumerable times, if ya don't have the innate
talent then all the best cooking schools in the world can't help, yer totally
hopeless and will NEVER be a good cook... cooking is an art form... just like
a painter, sculptor, musician, even an athlete, ya gotta be born with the
talent. You can learn *about* cooking but you cannot learn to *actually*
cook, those culinary schools, ALL of them, are a total rip off, they prey on
vanity same as a vanity press.

I'm sorry you had a less than satisfactory experience but it's better you
experienced it for yourself.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Steve Calvin writes:
>
>Well, after 31 years we finally went to the Culinary Institute in Hyde
>Park, NY for dinner last night. We went to their place named the
>"American Bounty"
>
>I'm sad to say that it was a let down. It was "ok" but for the price
>it just wasn't worth it. There are much better places around here in
>the same price range which are much better from taste, presentation,
>and service points of view.
>
>Don't get me wrong the food was good, just not as good as others
>around the area.
>
>I started with a Canadian yellow split pea soup with smoked ham that
>was very good. The came the "Caesar" salad. Caesar is in quotes
>because it was eggless dressing. Too much vinegar, not enough
>anchovies and definitely missed the eggs in it. Then, a filet mignon
>(theoretically) with a twice baked potato cake and veggie mixture. The
>"filet" was only about 1/2" thick which doesn't constitute a filet
>mignon in my book. It was done nicely to medium rare but the potato
>was very bland. Veggies were good though. By the time we'd gotten to
>dessert I just opted for coffee with a snifter of Sambuca and called
>it a night.
>
>The servers forgot who ordered what, spilled most everything, dropped
>bread on the floor, etc. And the people working in the American Bounty
>are the ones ready to graduate!
>
>For my money, there are much better places in the area but we're glad
>that we tried it at long last.

All goes to prove what I've said inumerable times, if ya don't have the innate
talent then all the best cooking schools in the world can't help, yer totally
hopeless and will NEVER be a good cook... cooking is an art form... just like
a painter, sculptor, musician, even an athlete, ya gotta be born with the
talent. You can learn *about* cooking but you cannot learn to *actually*
cook, those culinary schools, ALL of them, are a total rip off, they prey on
vanity same as a vanity press.

I'm sorry you had a less than satisfactory experience but it's better you
experienced it for yourself.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sat, 30 Oct 2004 13:32:52 -0400, Steve Calvin >
wrote:

>I started with a Canadian yellow split pea soup with smoked ham that
>was very good. The came the "Caesar" salad. Caesar is in quotes
>because it was eggless dressing. Too much vinegar, not enough
>anchovies and definitely missed the eggs in it. Then, a filet mignon
>(theoretically) with a twice baked potato cake and veggie mixture. The
>"filet" was only about 1/2" thick which doesn't constitute a filet
>mignon in my book. It was done nicely to medium rare but the potato
>was very bland. Veggies were good though. By the time we'd gotten to
>dessert I just opted for coffee with a snifter of Sambuca and called
>it a night.
>
>The servers forgot who ordered what, spilled most everything, dropped
>bread on the floor, etc. And the people working in the American Bounty
>are the ones ready to graduate!

Just added that to my list of Places Never to Go (as if I'll ever see that
part of the country anyway). You must have felt SOOOOO ripped-off.

With my most sincere condolences,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

>
> Just added that to my list of Places Never to Go (as if I'll ever see that
> part of the country anyway). You must have felt SOOOOO ripped-off.
>
> With my most sincere condolences,
> Carol

Nah, not really. It wasn't bad. It just wasn't "up to par" and other
places around here are much better.
--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Damsel in dis Dress wrote:

>
> Just added that to my list of Places Never to Go (as if I'll ever see that
> part of the country anyway). You must have felt SOOOOO ripped-off.
>
> With my most sincere condolences,
> Carol

Nah, not really. It wasn't bad. It just wasn't "up to par" and other
places around here are much better.
--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

PENMART01 wrote:

> All goes to prove what I've said inumerable times, if ya don't have the
innate
> talent then all the best cooking schools in the world can't help, yer
totally
> hopeless and will NEVER be a good cook... cooking is an art form... just
like
> a painter, sculptor, musician, even an athlete, ya gotta be born with the
> talent. You can learn *about* cooking but you cannot learn to *actually*
> cook, those culinary schools, ALL of them, are a total rip off, they prey
on
> vanity same as a vanity press.


Agreed. I know some pretty good professional chefs and none of 'em went to
a cooking school. They started out early washin' dishes and peelin' taters
and bussin' tables and then worked their way up in the resto biz...

These chefs have job applicants coming to them all the time, their entire
relevant cookery experience is more often than not, "attended such - and -
such Culinary School and graduated with a degree", and on top of it all
these newbies want to start out as a sous chef at 40K a year or some
such...and on a 9-5 schedule with weekends off, *lol*...

One chef I know hired one of these types, they were acquaintances so my chef
friend gave her a break and a chance. The first day the newbie was asked to
make a creme anglaise, she couldn't do it. At the end of the month she was
out the door*, and eight years later she is still working the cold pantry at
some middling hotel which is the job she got after getting canned by my chef
pal...of course the fact that daddy paid for her expensive culinary
schooling might have had something to do with her lack of initiative,
too...a lot of these culinary school attendess are just bored yuppies who
have an entitlement mentality in any case...

[* another reason for her termination was that one day she called in sick.
That night my chef friend went to our corner bar after work, and the "ill"
person was there sipping drinks and watching the Big Game and having a great
time. I mean we all hung out at the same place and we all know each other,
how DUMB can ya be...*lol*)

If you wanna get in the chef bizness you'll know this at a tender age and
you'll know you'll have to get crackin' at a pretty early age in order to
get somewhere...

I've been complimented many times about my culinary abilities (which are
better than average, but not all *that* great); I've had many folks say to
me, "Gee you'd make a great chef, why don't you do it for a living?". My
retort is always, "I like sex too, but I wouldn't want to do it for a
*living*..." ;--)

--
Best
Greg

Steve Calvin wrote:

> Nah, not really. It wasn't bad. It just wasn't "up to par" and other
> places around here are much better.


May I ask how much your meal was? I thought one of the attractions of
culinary school restos is that they gave good value for money because they
are indeed a "training ground" for their attendees..that's the case for
several schools I know of here in Chicago...

If you had been charged somewhat less would you have been as critical?

--
Best
Greg

Steve Calvin wrote:

> Nah, not really. It wasn't bad. It just wasn't "up to par" and other
> places around here are much better.


May I ask how much your meal was? I thought one of the attractions of
culinary school restos is that they gave good value for money because they
are indeed a "training ground" for their attendees..that's the case for
several schools I know of here in Chicago...

If you had been charged somewhat less would you have been as critical?

--
Best
Greg

>"Gregory Morrow" writes:
>
>PENMART01 wrote:
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>innate
>> talent then all the best cooking schools in the world can't help, yer
>totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>on
>> vanity same as a vanity press.
>
>
>Agreed. I know some pretty good professional chefs and none of 'em went to
>a cooking school. They started out early washin' dishes and peelin' taters
>and bussin' tables and then worked their way up in the resto biz...
>
>These chefs have job applicants coming to them all the time, their entire
>relevant cookery experience is more often than not, "attended such - and -
>such Culinary School and graduated with a degree", and on top of it all
>these newbies want to start out as a sous chef at 40K a year or some
>such...and on a 9-5 schedule with weekends off, *lol*...
>
>One chef I know hired one of these types, they were acquaintances so my chef
>friend gave her a break and a chance. The first day the newbie was asked to
>make a creme anglaise, she couldn't do it. At the end of the month she was
>out the door*, and eight years later she is still working the cold pantry at
>some middling hotel which is the job she got after getting canned by my chef
>pal...of course the fact that daddy paid for her expensive culinary
>schooling might have had something to do with her lack of initiative,
>too...a lot of these culinary school attendess are just bored yuppies who
>have an entitlement mentality in any case...
>
>[* another reason for her termination was that one day she called in sick.
>That night my chef friend went to our corner bar after work, and the "ill"
>person was there sipping drinks and watching the Big Game and having a great
>time. I mean we all hung out at the same place and we all know each other,
>how DUMB can ya be...*lol*)
>
>If you wanna get in the chef bizness you'll know this at a tender age and
>you'll know you'll have to get crackin' at a pretty early age in order to
>get somewhere...
>
>I've been complimented many times about my culinary abilities (which are
>better than average, but not all *that* great); I've had many folks say to
>me, "Gee you'd make a great chef, why don't you do it for a living?". My
>retort is always, "I like sex too, but I wouldn't want to do it for a
>*living*..." ;--)

That's what we say at 60, shoulda asked us at 20. hehe

However, for those with or without natural cooking talent I would recommend
schools for culinary specialties: bakery finisher (icer), confectionist,
chocolatier, garnisher, butchering, food preserving, various ethnic cuisines,
etc. One can be a lousy cook and still be a great butcher, and vice versa. I
would never recommend any general cooking school/academy for anyone, not for
any reason whatsoever.... in fact I'd never hire any graduate from such a
school to work in my kitchen.... what would I do with someone who thinks they
know it all but can do nothing... a "You're fired!" waiting to happen.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Gregory Morrow" writes:
>
>PENMART01 wrote:
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>innate
>> talent then all the best cooking schools in the world can't help, yer
>totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>on
>> vanity same as a vanity press.
>
>
>Agreed. I know some pretty good professional chefs and none of 'em went to
>a cooking school. They started out early washin' dishes and peelin' taters
>and bussin' tables and then worked their way up in the resto biz...
>
>These chefs have job applicants coming to them all the time, their entire
>relevant cookery experience is more often than not, "attended such - and -
>such Culinary School and graduated with a degree", and on top of it all
>these newbies want to start out as a sous chef at 40K a year or some
>such...and on a 9-5 schedule with weekends off, *lol*...
>
>One chef I know hired one of these types, they were acquaintances so my chef
>friend gave her a break and a chance. The first day the newbie was asked to
>make a creme anglaise, she couldn't do it. At the end of the month she was
>out the door*, and eight years later she is still working the cold pantry at
>some middling hotel which is the job she got after getting canned by my chef
>pal...of course the fact that daddy paid for her expensive culinary
>schooling might have had something to do with her lack of initiative,
>too...a lot of these culinary school attendess are just bored yuppies who
>have an entitlement mentality in any case...
>
>[* another reason for her termination was that one day she called in sick.
>That night my chef friend went to our corner bar after work, and the "ill"
>person was there sipping drinks and watching the Big Game and having a great
>time. I mean we all hung out at the same place and we all know each other,
>how DUMB can ya be...*lol*)
>
>If you wanna get in the chef bizness you'll know this at a tender age and
>you'll know you'll have to get crackin' at a pretty early age in order to
>get somewhere...
>
>I've been complimented many times about my culinary abilities (which are
>better than average, but not all *that* great); I've had many folks say to
>me, "Gee you'd make a great chef, why don't you do it for a living?". My
>retort is always, "I like sex too, but I wouldn't want to do it for a
>*living*..." ;--)

That's what we say at 60, shoulda asked us at 20. hehe

However, for those with or without natural cooking talent I would recommend
schools for culinary specialties: bakery finisher (icer), confectionist,
chocolatier, garnisher, butchering, food preserving, various ethnic cuisines,
etc. One can be a lousy cook and still be a great butcher, and vice versa. I
would never recommend any general cooking school/academy for anyone, not for
any reason whatsoever.... in fact I'd never hire any graduate from such a
school to work in my kitchen.... what would I do with someone who thinks they
know it all but can do nothing... a "You're fired!" waiting to happen.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Gregory Morrow wrote:
> Steve Calvin wrote:
>
>
>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>places around here are much better.
>
>
>
> May I ask how much your meal was? I thought one of the attractions of
> culinary school restos is that they gave good value for money because they
> are indeed a "training ground" for their attendees..that's the case for
> several schools I know of here in Chicago...
>
> If you had been charged somewhat less would you have been as critical?
>

First, I agree with the points that you raised in your prior post all
the way. We'd just heard so much about it over the years we figured
that we should try it at least once before being "planted". ;-)

I don't mind you asking at all. It was $190 per/couple with drinks and
tip.

Would I have been less critical of it was less? Probably not. I don't
mind paying for good stuff and I certainly like paying less for it a
lot more. But, whatever I'm paying I just want it good.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Gregory Morrow wrote:
> Steve Calvin wrote:
>
>
>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>places around here are much better.
>
>
>
> May I ask how much your meal was? I thought one of the attractions of
> culinary school restos is that they gave good value for money because they
> are indeed a "training ground" for their attendees..that's the case for
> several schools I know of here in Chicago...
>
> If you had been charged somewhat less would you have been as critical?
>

First, I agree with the points that you raised in your prior post all
the way. We'd just heard so much about it over the years we figured
that we should try it at least once before being "planted". ;-)

I don't mind you asking at all. It was $190 per/couple with drinks and
tip.

Would I have been less critical of it was less? Probably not. I don't
mind paying for good stuff and I certainly like paying less for it a
lot more. But, whatever I'm paying I just want it good.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

> All goes to prove what I've said inumerable times, if ya don't have the
> innate
> talent then all the best cooking schools in the world can't help, yer
> totally
> hopeless and will NEVER be a good cook... cooking is an art form... just
> like
> a painter, sculptor, musician, even an athlete, ya gotta be born with the
> talent. You can learn *about* cooking but you cannot learn to *actually*
> cook, those culinary schools, ALL of them, are a total rip off, they prey
> on
> vanity same as a vanity press.
>
> I'm sorry you had a less than satisfactory experience but it's better you
> experienced it for yourself.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

That of course presupposes that those who go to culinary school want to be
an employed professional chef.

Personally, I would like to go to culinary school just for the knowledge
base-not to work lousy hours, weekends and nights for who knows how long.
I couldn't support myself while in school that long-that's why I've never
done it.

>"Kswck" writes:
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>> innate
>> talent then all the best cooking schools in the world can't help, yer
>> totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>> like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>> on
>> vanity same as a vanity press.
>>
>> I'm sorry you had a less than satisfactory experience but it's better you
>> experienced it for yourself.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
>That of course presupposes that those who go to culinary school want to be
>an employed professional chef.
>
>Personally, I would like to go to culinary school just for the knowledge
>base-not to work lousy hours, weekends and nights for who knows how long.
>I couldn't support myself while in school that long-that's why I've never
>done it.

Only someone with more dollars than brain cells would pay the astronomical
tuition simply to experience pot stirring while decked out in a crisp set of
whites... because if you have the natural talent and cook regularly then there
is no knowlege base there for you to acquire, none whatsoever.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Kswck" writes:
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>> innate
>> talent then all the best cooking schools in the world can't help, yer
>> totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>> like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>> on
>> vanity same as a vanity press.
>>
>> I'm sorry you had a less than satisfactory experience but it's better you
>> experienced it for yourself.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
>That of course presupposes that those who go to culinary school want to be
>an employed professional chef.
>
>Personally, I would like to go to culinary school just for the knowledge
>base-not to work lousy hours, weekends and nights for who knows how long.
>I couldn't support myself while in school that long-that's why I've never
>done it.

Only someone with more dollars than brain cells would pay the astronomical
tuition simply to experience pot stirring while decked out in a crisp set of
whites... because if you have the natural talent and cook regularly then there
is no knowlege base there for you to acquire, none whatsoever.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Kswck" writes:
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>> innate
>> talent then all the best cooking schools in the world can't help, yer
>> totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>> like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>> on
>> vanity same as a vanity press.
>>
>> I'm sorry you had a less than satisfactory experience but it's better you
>> experienced it for yourself.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
>That of course presupposes that those who go to culinary school want to be
>an employed professional chef.
>
>Personally, I would like to go to culinary school just for the knowledge
>base-not to work lousy hours, weekends and nights for who knows how long.
>I couldn't support myself while in school that long-that's why I've never
>done it.

Only someone with more dollars than brain cells would pay the astronomical
tuition simply to experience pot stirring while decked out in a crisp set of
whites... because if you have the natural talent and cook regularly then there
is no knowlege base there for you to acquire, none whatsoever.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Steve Calvin writes:
>
>Gregory Morrow wrote:
>> Steve Calvin wrote:
>>
>>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>>places around here are much better.
>>
>> May I ask how much your meal was?
>
>I don't mind you asking at all. It was $190 per/couple with drinks and
>tip.
>
>Would I have been less critical of it was less? Probably not. I don't
>mind paying for good stuff and I certainly like paying less for it a
>lot more. But, whatever I'm paying I just want it good.

I have to assume your bar bill made up a goodly portion because from your
description of the meal you had that's a rather hefty tab... and like
essentially all yoose had was a so-so salad and the entree (actually from your
description it was the children's portion), no appetizers, no soups, no
desserts. Your food bill shouldn't have been a cent over $35 each.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Steve Calvin writes:
>
>Gregory Morrow wrote:
>> Steve Calvin wrote:
>>
>>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>>places around here are much better.
>>
>> May I ask how much your meal was?
>
>I don't mind you asking at all. It was $190 per/couple with drinks and
>tip.
>
>Would I have been less critical of it was less? Probably not. I don't
>mind paying for good stuff and I certainly like paying less for it a
>lot more. But, whatever I'm paying I just want it good.

I have to assume your bar bill made up a goodly portion because from your
description of the meal you had that's a rather hefty tab... and like
essentially all yoose had was a so-so salad and the entree (actually from your
description it was the children's portion), no appetizers, no soups, no
desserts. Your food bill shouldn't have been a cent over $35 each.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Steve Calvin writes:
>
>Gregory Morrow wrote:
>> Steve Calvin wrote:
>>
>>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>>places around here are much better.
>>
>> May I ask how much your meal was?
>
>I don't mind you asking at all. It was $190 per/couple with drinks and
>tip.
>
>Would I have been less critical of it was less? Probably not. I don't
>mind paying for good stuff and I certainly like paying less for it a
>lot more. But, whatever I'm paying I just want it good.

I have to assume your bar bill made up a goodly portion because from your
description of the meal you had that's a rather hefty tab... and like
essentially all yoose had was a so-so salad and the entree (actually from your
description it was the children's portion), no appetizers, no soups, no
desserts. Your food bill shouldn't have been a cent over $35 each.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:
>>Steve Calvin writes:
>>
>>Gregory Morrow wrote:
>>
>>>Steve Calvin wrote:
>>>
>>>
>>>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>>>places around here are much better.
>>>
>>>May I ask how much your meal was?
>>
>>I don't mind you asking at all. It was $190 per/couple with drinks and
>>tip.
>>
>>Would I have been less critical of it was less? Probably not. I don't
>>mind paying for good stuff and I certainly like paying less for it a
>>lot more. But, whatever I'm paying I just want it good.
>
>
> I have to assume your bar bill made up a goodly portion because from your
> description of the meal you had that's a rather hefty tab... and like
> essentially all yoose had was a so-so salad and the entree (actually from your
> description it was the children's portion), no appetizers, no soups, no
> desserts. Your food bill shouldn't have been a cent over $35 each.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
Well, I think that others had three bottles of some kind of wine. Most
had appetizers (I passed) all had soup, all had salad, all had main
courses, all had dessert (I didn't really have dessert as I said
earlier). Everything was a la carte. For drinks, I believe that I had
two Sam Adams. I didn't run down everyones meal as the only one that
I felt qualified to judge was mine. Nancy agrees though that we won't
be back.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

PENMART01 wrote:
>>Steve Calvin writes:
>>
>>Gregory Morrow wrote:
>>
>>>Steve Calvin wrote:
>>>
>>>
>>>>Nah, not really. It wasn't bad. It just wasn't "up to par" and other
>>>>places around here are much better.
>>>
>>>May I ask how much your meal was?
>>
>>I don't mind you asking at all. It was $190 per/couple with drinks and
>>tip.
>>
>>Would I have been less critical of it was less? Probably not. I don't
>>mind paying for good stuff and I certainly like paying less for it a
>>lot more. But, whatever I'm paying I just want it good.
>
>
> I have to assume your bar bill made up a goodly portion because from your
> description of the meal you had that's a rather hefty tab... and like
> essentially all yoose had was a so-so salad and the entree (actually from your
> description it was the children's portion), no appetizers, no soups, no
> desserts. Your food bill shouldn't have been a cent over $35 each.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
Well, I think that others had three bottles of some kind of wine. Most
had appetizers (I passed) all had soup, all had salad, all had main
courses, all had dessert (I didn't really have dessert as I said
earlier). Everything was a la carte. For drinks, I believe that I had
two Sam Adams. I didn't run down everyones meal as the only one that
I felt qualified to judge was mine. Nancy agrees though that we won't
be back.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

"PENMART01" > wrote in message
>
> Only someone with more dollars than brain cells would pay the astronomical
> tuition simply to experience pot stirring while decked out in a crisp set
of
> whites... because if you have the natural talent and cook regularly then
there
> is no knowlege base there for you to acquire, none whatsoever.

But the graduates walk out of there with good paying jobs. Cooking aside,
they do get training in business managment, costing, and other non-cooking
related operations of a restaurant.

Graduates are often recuited by the hotel chains to operate the restaurants.
OK, your point of not knowing how to cook is valid in many of those places.
They are more iterested in the $$$ take per square foot of space. .

"PENMART01" > wrote in message
>
> Only someone with more dollars than brain cells would pay the astronomical
> tuition simply to experience pot stirring while decked out in a crisp set
of
> whites... because if you have the natural talent and cook regularly then
there
> is no knowlege base there for you to acquire, none whatsoever.

But the graduates walk out of there with good paying jobs. Cooking aside,
they do get training in business managment, costing, and other non-cooking
related operations of a restaurant.

Graduates are often recuited by the hotel chains to operate the restaurants.
OK, your point of not knowing how to cook is valid in many of those places.
They are more iterested in the $$$ take per square foot of space. .

writes:
>
>"PENMART01" wrote in message
>>
>> Only someone with more dollars than brain cells would pay the astronomical
>> tuition simply to experience pot stirring while decked out in a crisp set
>of
>> whites... because if you have the natural talent and cook regularly then
>there
>> is no knowlege base there for you to acquire, none whatsoever.
>
>But the graduates walk out of there with good paying jobs.

"good" is subjective, I suppose if someone earned 10K/yr flipping burgers prior
to cooking school and afterwards earned 20K/yr at an entry level cooking job
than I suppose some would say they got a good paying job, after all they
doubled there pay... but I don't consider that very much considering the time,
effort, cost involved to attain that lofty plateau.

>Cooking aside,
>they do get training in business managment, costing, and other non-cooking
>related operations of a restaurant.

An MBA in business administration would have been a far better choice, would
open a lot more doors and the pay infinitely greater... that's what the big
hotel chains look for, not someone with a slide rule in one hand and a spatula
in the other.

Entry level cooking jobs just don't pay very well, there are few benefits if
any, the work is physically demanding, the hours damned long, working
conditions stink (literally and figuratively) and one doesn't get to work with
the nicest sorts of people... typical kitchen employees are very likely to be
uneducated/illiterate, illegals, and those with a criminal background are very
common.

I wouldn't want any kid of mine aspiring to working in a kitchen.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

writes:
>
>"PENMART01" wrote in message
>>
>> Only someone with more dollars than brain cells would pay the astronomical
>> tuition simply to experience pot stirring while decked out in a crisp set
>of
>> whites... because if you have the natural talent and cook regularly then
>there
>> is no knowlege base there for you to acquire, none whatsoever.
>
>But the graduates walk out of there with good paying jobs.

"good" is subjective, I suppose if someone earned 10K/yr flipping burgers prior
to cooking school and afterwards earned 20K/yr at an entry level cooking job
than I suppose some would say they got a good paying job, after all they
doubled there pay... but I don't consider that very much considering the time,
effort, cost involved to attain that lofty plateau.

>Cooking aside,
>they do get training in business managment, costing, and other non-cooking
>related operations of a restaurant.

An MBA in business administration would have been a far better choice, would
open a lot more doors and the pay infinitely greater... that's what the big
hotel chains look for, not someone with a slide rule in one hand and a spatula
in the other.

Entry level cooking jobs just don't pay very well, there are few benefits if
any, the work is physically demanding, the hours damned long, working
conditions stink (literally and figuratively) and one doesn't get to work with
the nicest sorts of people... typical kitchen employees are very likely to be
uneducated/illiterate, illegals, and those with a criminal background are very
common.

I wouldn't want any kid of mine aspiring to working in a kitchen.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" > wrote in message
>
> Entry level cooking jobs just don't pay very well, there are few benefits
if
> any, the work is physically demanding, the hours damned long, working
> conditions stink (literally and figuratively) and one doesn't get to work
with
> the nicest sorts of people... typical kitchen employees are very likely to
be
> uneducated/illiterate, illegals, and those with a criminal background are
very
> common.
>
> I wouldn't want any kid of mine aspiring to working in a kitchen.

About five or six years ago, the son of a co-worker graduated from CIA. He
started at $50,000 a year. He did spend a few summers at low wages working
as an apprentice. At the time, an MBA would h ave been making 70k to start.

Today, anyone working in manufacturing or agriculture is also working with
the lower ends of humanity.

writes:
>
>"PENMART01" wrote:
>>
>> Entry level cooking jobs just don't pay very well, there are few benefits if
>> any, the work is physically demanding, the hours damned long, working
>> conditions stink (literally and figuratively) and one doesn't get to work
>with
>> the nicest sorts of people... typical kitchen employees are very likely to
be
>> uneducated/illiterate, illegals, and those with a criminal background are
>>very common.
>>
>> I wouldn't want any kid of mine aspiring to working in a kitchen.
>
>About five or six years ago, the son of a co-worker graduated from CIA. He
>started at $50,000 a year.

Anytime someone's reference citation is -I know someone who- they need to stuff
a sock in it, man.

There's a far better culinary career path, I'm living proof, my training is
better than from any cooking academy... but still the pay sucks and so do the
jobs/working conditions... real kitchens are nothing like what's shown on
foodtv.

http://tinyurl.com/65wgf

http://hotjobs.yahoo.com/jobseeker/j...;_ylt=AhWd_rV0
IAtaeAznL._IeU36Q6IX?job_id=J648643VD&search_url=% 2Fjobseeker%2Fjobsearch%
2Fsearch_results.html%3Fkeywords_all%3Dcook%26stat e1%3DNY%26city1%3Dnew%2B
york&keywords_any=&keywords_all=cook&keywords_phra se=


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

writes:
>
>"PENMART01" wrote:
>>
>> Entry level cooking jobs just don't pay very well, there are few benefits if
>> any, the work is physically demanding, the hours damned long, working
>> conditions stink (literally and figuratively) and one doesn't get to work
>with
>> the nicest sorts of people... typical kitchen employees are very likely to
be
>> uneducated/illiterate, illegals, and those with a criminal background are
>>very common.
>>
>> I wouldn't want any kid of mine aspiring to working in a kitchen.
>
>About five or six years ago, the son of a co-worker graduated from CIA. He
>started at $50,000 a year.

Anytime someone's reference citation is -I know someone who- they need to stuff
a sock in it, man.

There's a far better culinary career path, I'm living proof, my training is
better than from any cooking academy... but still the pay sucks and so do the
jobs/working conditions... real kitchens are nothing like what's shown on
foodtv.

http://tinyurl.com/65wgf

http://hotjobs.yahoo.com/jobseeker/j...;_ylt=AhWd_rV0
IAtaeAznL._IeU36Q6IX?job_id=J648643VD&search_url=% 2Fjobseeker%2Fjobsearch%
2Fsearch_results.html%3Fkeywords_all%3Dcook%26stat e1%3DNY%26city1%3Dnew%2B
york&keywords_any=&keywords_all=cook&keywords_phra se=


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

writes:
>
>"PENMART01" wrote:
>>
>> Entry level cooking jobs just don't pay very well, there are few benefits if
>> any, the work is physically demanding, the hours damned long, working
>> conditions stink (literally and figuratively) and one doesn't get to work
>with
>> the nicest sorts of people... typical kitchen employees are very likely to
be
>> uneducated/illiterate, illegals, and those with a criminal background are
>>very common.
>>
>> I wouldn't want any kid of mine aspiring to working in a kitchen.
>
>About five or six years ago, the son of a co-worker graduated from CIA. He
>started at $50,000 a year.

Anytime someone's reference citation is -I know someone who- they need to stuff
a sock in it, man.

There's a far better culinary career path, I'm living proof, my training is
better than from any cooking academy... but still the pay sucks and so do the
jobs/working conditions... real kitchens are nothing like what's shown on
foodtv.

http://tinyurl.com/65wgf

http://hotjobs.yahoo.com/jobseeker/j...;_ylt=AhWd_rV0
IAtaeAznL._IeU36Q6IX?job_id=J648643VD&search_url=% 2Fjobseeker%2Fjobsearch%
2Fsearch_results.html%3Fkeywords_all%3Dcook%26stat e1%3DNY%26city1%3Dnew%2B
york&keywords_any=&keywords_all=cook&keywords_phra se=


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Kswck" > wrote in message
. net...
>
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>> innate
>> talent then all the best cooking schools in the world can't help, yer
>> totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>> like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to
>> *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>> on
>> vanity same as a vanity press.
>>
>> I'm sorry you had a less than satisfactory experience but it's better you
>> experienced it for yourself.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
> That of course presupposes that those who go to culinary school want to be
> an employed professional chef.
>
> Personally, I would like to go to culinary school just for the knowledge
> base-not to work lousy hours, weekends and nights for who knows how long.
> I couldn't support myself while in school that long-that's why I've never
> done it.

IMO - An academy like CIA is far, far too expensive "just for the knowledge
base". A trade school or community college (likely using the same
textbooks) with well-regarded instructors would be a smarter way to go,
though it may not carry the prestige of a "culinary academy". A "chef" does
much more than cook-- menu development, procurements, staff management,
etc., so general management training applies as well.

As far as earning a decent wage as a "cook" due to education, apart from
especially fortunates breaks, I think any beginning professional cook needs
to accept the fact that it is going to take, even a naturally talented one,
6-8 years of real-world professional experience (even if a year or so of it
began dishwashing) before they are taken seriously. I also feel a person
should have already gotten their feet wet in the biz, at least as a prep or
line cook, before investing much money in formal training, even if it isn't
their own. As mentioned, you need a natural talent and inclination to make
a good cook. You also need a certain attitude and tolerance, especially
under pressure, to last. No amount of schooling, other than real-world exp,
is going to teach you why. "Chef" is a lofty position to aspire to...
especially for anyone without EXTENSIVE experience.

"Kswck" > wrote in message
. net...
>
>
>> All goes to prove what I've said inumerable times, if ya don't have the
>> innate
>> talent then all the best cooking schools in the world can't help, yer
>> totally
>> hopeless and will NEVER be a good cook... cooking is an art form... just
>> like
>> a painter, sculptor, musician, even an athlete, ya gotta be born with the
>> talent. You can learn *about* cooking but you cannot learn to
>> *actually*
>> cook, those culinary schools, ALL of them, are a total rip off, they prey
>> on
>> vanity same as a vanity press.
>>
>> I'm sorry you had a less than satisfactory experience but it's better you
>> experienced it for yourself.
>>
>>
>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>> ---= Move UNITED NATIONS To Paris =---
>> *********
>> "Life would be devoid of all meaning were it without tribulation."
>> Sheldon
>> ````````````
>
> That of course presupposes that those who go to culinary school want to be
> an employed professional chef.
>
> Personally, I would like to go to culinary school just for the knowledge
> base-not to work lousy hours, weekends and nights for who knows how long.
> I couldn't support myself while in school that long-that's why I've never
> done it.

IMO - An academy like CIA is far, far too expensive "just for the knowledge
base". A trade school or community college (likely using the same
textbooks) with well-regarded instructors would be a smarter way to go,
though it may not carry the prestige of a "culinary academy". A "chef" does
much more than cook-- menu development, procurements, staff management,
etc., so general management training applies as well.

As far as earning a decent wage as a "cook" due to education, apart from
especially fortunates breaks, I think any beginning professional cook needs
to accept the fact that it is going to take, even a naturally talented one,
6-8 years of real-world professional experience (even if a year or so of it
began dishwashing) before they are taken seriously. I also feel a person
should have already gotten their feet wet in the biz, at least as a prep or
line cook, before investing much money in formal training, even if it isn't
their own. As mentioned, you need a natural talent and inclination to make
a good cook. You also need a certain attitude and tolerance, especially
under pressure, to last. No amount of schooling, other than real-world exp,
is going to teach you why. "Chef" is a lofty position to aspire to...
especially for anyone without EXTENSIVE experience.

zuuum wrote:

> "Kswck" > wrote in message

>>Personally, I would like to go to culinary school just for the knowledge
>>base-not to work lousy hours, weekends and nights for who knows how long.
>>I couldn't support myself while in school that long-that's why I've never
>>done it.
>
>
> IMO - An academy like CIA is far, far too expensive "just for the knowledge
> base". A trade school or community college (likely using the same
> textbooks) with well-regarded instructors would be a smarter way to go,
> though it may not carry the prestige of a "culinary academy". A "chef" does
> much more than cook-- menu development, procurements, staff management,
> etc., so general management training applies as well.
>
> As far as earning a decent wage as a "cook" due to education, apart from
> especially fortunates breaks, I think any beginning professional cook needs
> to accept the fact that it is going to take, even a naturally talented one,
> 6-8 years of real-world professional experience (even if a year or so of it
> began dishwashing) before they are taken seriously. I also feel a person
> should have already gotten their feet wet in the biz, at least as a prep or
> line cook, before investing much money in formal training, even if it isn't
> their own. As mentioned, you need a natural talent and inclination to make
> a good cook. You also need a certain attitude and tolerance, especially
> under pressure, to last. No amount of schooling, other than real-world exp,
> is going to teach you why. "Chef" is a lofty position to aspire to...
> especially for anyone without EXTENSIVE experience.
>
>

Agreed. One h*ll of a lot of money for a knowledge base. They do
however offer some one day classes that I'm going to take advantage of
just for that very reason. I already know how to cook (yeah,
arguably... I know, I know) and think that they could possibly give me
some insight that I haven't picked up on over the years. I dunno
<shrug> I figure that it's worth a shot for a days worth of time and $
investment.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

zuuum wrote:

> "Kswck" > wrote in message

>>Personally, I would like to go to culinary school just for the knowledge
>>base-not to work lousy hours, weekends and nights for who knows how long.
>>I couldn't support myself while in school that long-that's why I've never
>>done it.
>
>
> IMO - An academy like CIA is far, far too expensive "just for the knowledge
> base". A trade school or community college (likely using the same
> textbooks) with well-regarded instructors would be a smarter way to go,
> though it may not carry the prestige of a "culinary academy". A "chef" does
> much more than cook-- menu development, procurements, staff management,
> etc., so general management training applies as well.
>
> As far as earning a decent wage as a "cook" due to education, apart from
> especially fortunates breaks, I think any beginning professional cook needs
> to accept the fact that it is going to take, even a naturally talented one,
> 6-8 years of real-world professional experience (even if a year or so of it
> began dishwashing) before they are taken seriously. I also feel a person
> should have already gotten their feet wet in the biz, at least as a prep or
> line cook, before investing much money in formal training, even if it isn't
> their own. As mentioned, you need a natural talent and inclination to make
> a good cook. You also need a certain attitude and tolerance, especially
> under pressure, to last. No amount of schooling, other than real-world exp,
> is going to teach you why. "Chef" is a lofty position to aspire to...
> especially for anyone without EXTENSIVE experience.
>
>

Agreed. One h*ll of a lot of money for a knowledge base. They do
however offer some one day classes that I'm going to take advantage of
just for that very reason. I already know how to cook (yeah,
arguably... I know, I know) and think that they could possibly give me
some insight that I haven't picked up on over the years. I dunno
<shrug> I figure that it's worth a shot for a days worth of time and $
investment.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

zuuum wrote:

> "Kswck" > wrote in message

>>Personally, I would like to go to culinary school just for the knowledge
>>base-not to work lousy hours, weekends and nights for who knows how long.
>>I couldn't support myself while in school that long-that's why I've never
>>done it.
>
>
> IMO - An academy like CIA is far, far too expensive "just for the knowledge
> base". A trade school or community college (likely using the same
> textbooks) with well-regarded instructors would be a smarter way to go,
> though it may not carry the prestige of a "culinary academy". A "chef" does
> much more than cook-- menu development, procurements, staff management,
> etc., so general management training applies as well.
>
> As far as earning a decent wage as a "cook" due to education, apart from
> especially fortunates breaks, I think any beginning professional cook needs
> to accept the fact that it is going to take, even a naturally talented one,
> 6-8 years of real-world professional experience (even if a year or so of it
> began dishwashing) before they are taken seriously. I also feel a person
> should have already gotten their feet wet in the biz, at least as a prep or
> line cook, before investing much money in formal training, even if it isn't
> their own. As mentioned, you need a natural talent and inclination to make
> a good cook. You also need a certain attitude and tolerance, especially
> under pressure, to last. No amount of schooling, other than real-world exp,
> is going to teach you why. "Chef" is a lofty position to aspire to...
> especially for anyone without EXTENSIVE experience.
>
>

Agreed. One h*ll of a lot of money for a knowledge base. They do
however offer some one day classes that I'm going to take advantage of
just for that very reason. I already know how to cook (yeah,
arguably... I know, I know) and think that they could possibly give me
some insight that I haven't picked up on over the years. I dunno
<shrug> I figure that it's worth a shot for a days worth of time and $
investment.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

"PENMART01" > wrote in message
...
> >"Kswck" writes:
>>
>>> All goes to prove what I've said inumerable times, if ya don't have the
>>> innate
>>> talent then all the best cooking schools in the world can't help, yer
>>> totally
>>> hopeless and will NEVER be a good cook... cooking is an art form...
>>> just
>>> like
>>> a painter, sculptor, musician, even an athlete, ya gotta be born with
>>> the
>>> talent. You can learn *about* cooking but you cannot learn to
>>> *actually*
>>> cook, those culinary schools, ALL of them, are a total rip off, they
>>> prey
>>> on
>>> vanity same as a vanity press.
>>>
>>> I'm sorry you had a less than satisfactory experience but it's better
>>> you
>>> experienced it for yourself.
>>>
>>>
>>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>>> ---= Move UNITED NATIONS To Paris =---
>>> *********
>>> "Life would be devoid of all meaning were it without tribulation."
>>> Sheldon
>>> ````````````
>>
>>That of course presupposes that those who go to culinary school want to be
>>an employed professional chef.
>>
>>Personally, I would like to go to culinary school just for the knowledge
>>base-not to work lousy hours, weekends and nights for who knows how long.
>>I couldn't support myself while in school that long-that's why I've never
>>done it.
>
> Only someone with more dollars than brain cells would pay the astronomical
> tuition simply to experience pot stirring while decked out in a crisp set
> of
> whites... because if you have the natural talent and cook regularly then
> there
> is no knowlege base there for you to acquire, none whatsoever.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Having the natural tralent is one thing-being able to channel it is
something else.

"PENMART01" > wrote in message
...
> >"Kswck" writes:
>>
>>> All goes to prove what I've said inumerable times, if ya don't have the
>>> innate
>>> talent then all the best cooking schools in the world can't help, yer
>>> totally
>>> hopeless and will NEVER be a good cook... cooking is an art form...
>>> just
>>> like
>>> a painter, sculptor, musician, even an athlete, ya gotta be born with
>>> the
>>> talent. You can learn *about* cooking but you cannot learn to
>>> *actually*
>>> cook, those culinary schools, ALL of them, are a total rip off, they
>>> prey
>>> on
>>> vanity same as a vanity press.
>>>
>>> I'm sorry you had a less than satisfactory experience but it's better
>>> you
>>> experienced it for yourself.
>>>
>>>
>>> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
>>> ---= Move UNITED NATIONS To Paris =---
>>> *********
>>> "Life would be devoid of all meaning were it without tribulation."
>>> Sheldon
>>> ````````````
>>
>>That of course presupposes that those who go to culinary school want to be
>>an employed professional chef.
>>
>>Personally, I would like to go to culinary school just for the knowledge
>>base-not to work lousy hours, weekends and nights for who knows how long.
>>I couldn't support myself while in school that long-that's why I've never
>>done it.
>
> Only someone with more dollars than brain cells would pay the astronomical
> tuition simply to experience pot stirring while decked out in a crisp set
> of
> whites... because if you have the natural talent and cook regularly then
> there
> is no knowlege base there for you to acquire, none whatsoever.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Having the natural tralent is one thing-being able to channel it is
something else.

>>"PENMART01" wrote:
>>>
> There's a far better culinary career path, I'm living proof, my training
> is
> better than from any cooking academy... but still the pay sucks and so do
> the
> jobs/working conditions... real kitchens are nothing like what's shown on
> foodtv.
>
> http://tinyurl.com/65wgf
>
> Sheldon

That's an interesting link, Sheldon (the other job is no longer available).
You have often talked about your past experiences and I couldn't agree more.
My husband made spending money as a teenager doing menial tasks in a diner
and "graduated" to flipping burgers (the real kind, not McD's). When he
went into the Army he was plucked out to go to Cooks and Bakers School -
cooked for hundreds in the mess halls. By the time he had been in the UK a
while, he was assigned to be a chef for Eisenhower and Bradley. (He finally
wanted out and moved into Patton's tanks!).

As you have always said about born cooks, he has natural talent which I will
never match. He never measures anything and yet everything turns out
superior to anything I attempt. Very frustrating for me, since I cook "by
the book" and something is usually lacking. He'll then tell me what it is!
But oh! the mess - I've told him he'll never get used to the idea that he
has no KPs cleaning up after him.

Dora

>>"PENMART01" wrote:
>>>
> There's a far better culinary career path, I'm living proof, my training
> is
> better than from any cooking academy... but still the pay sucks and so do
> the
> jobs/working conditions... real kitchens are nothing like what's shown on
> foodtv.
>
> http://tinyurl.com/65wgf
>
> Sheldon

That's an interesting link, Sheldon (the other job is no longer available).
You have often talked about your past experiences and I couldn't agree more.
My husband made spending money as a teenager doing menial tasks in a diner
and "graduated" to flipping burgers (the real kind, not McD's). When he
went into the Army he was plucked out to go to Cooks and Bakers School -
cooked for hundreds in the mess halls. By the time he had been in the UK a
while, he was assigned to be a chef for Eisenhower and Bradley. (He finally
wanted out and moved into Patton's tanks!).

As you have always said about born cooks, he has natural talent which I will
never match. He never measures anything and yet everything turns out
superior to anything I attempt. Very frustrating for me, since I cook "by
the book" and something is usually lacking. He'll then tell me what it is!
But oh! the mess - I've told him he'll never get used to the idea that he
has no KPs cleaning up after him.

Dora