For a culinary student: laptop or tablet?
I would like to get a present for my sister in law. She s in culinary school and presently does not own a laptop or table. She is awesome and I would like to get her something really useful for her birthday. Any culinary students out there? What would serve her best, a laptop or tablet? Thanks!!
What is a good gift to give a culinary student?
I agree that a cookbook is not ideal --- she's going to culinary school to learn how to 'create' her own recipes. But, she will love the book "Larousse Gastronomique". It is a classic (food history, sourcing, techniques, etc.) that most chefs own. It's about $90, but about $60 on (the South American river). I'd be surprised if she isn't given a full set of knives as part of her tuition. I received a huge set of knives when I went to culinary school. Rather than dishes or pots and pans, which she will quickly develop her own preferences for, perhaps a gift card to a restaurant supply store (Broadway Panhandler in New York City is excellent) so that she'll have a huge choice.
What are some challenges that culinary art students have to face?
You might want to Google "What is military boot camp like", and you'll find the answer there. And I'm NOT pulling your leg. That EXACTLY what it's like I was professionally trained at Le Cordon Bleu in London, England in 1982. That particular location of the LCB accredited schools closed shortly thereafter. As everything in life, Culinary School ain't for the general populous....... What you can expect: Being "broken down" and yelled at, and a LOT and MANY times during the day. Burns, scalds, cuts, bumps bruises, and WASHING so many other cook's dishes that you'll swear that you'll never do another dish in your lifetime. Chefs that are demanding, demeaning, strict, loud, can be overbearing, "in your face"....... Countless hours of prepping, peeling, julienne, cutting, chopping, slicing, whipping, weighing, measuring, (you want me to keep going??) You get my drift........... Culinary schooling is like that because that's what the environment in a commercial kitchen is like: A cacophony of sounds, yelling across the huge expanse of a kitchen, or the opposite, 7 chefs in a kitchen the size of a shoebox........It can be maddening, and most (read: 60 %) walk away. The challenge is enormous the payoff is lifelong satisfaction. Chef Christopher K Graduate, Le Cordon Bleu, LCB Le Grande Diplome.
What is the best culinary school in India?
I don’t know if this qualifies as an answer, but a large number of Indian students of the culinary arts are making their way to Dubai these days. Dubai’s School of Culinary and Finishing Arts is one of the leading culinary institutes in the UAE at this time, and apparently has a soft spot for chef students from India, Nigeria, and Europe. The institute offers visa processing services, accommodation, and just about everything else under the sun that a foreign student might need.The school is popular because it is the only cooking school in Dubai that offers job/internship placement to students at the end of the course. Acquiring international experience is one of the most positively contributing advantages that a cooking school can provide. Most of the cooking schools in India are YouTube driven with hobbyists copy-pasting course content off the net and repeating youtube videos in theory-intensive classes. SCAFA in Dubai has managed to gain the attention of students from India because it has a curriculum that is taken from the UK, and a range of courses that help chef students get the type of culinary education they want.Source: I own a Bistro in India that I was able to start off after I completed a 3 month cooking course at SCAFA. The course was called the Professional Kitchen programme.
What is the difference between a certificate and an associates degree in Culinary Arts?
Associate’s degree programs, which typically take two years to complete, are some of the most popular education options for the culinary arts profession. If you are not sure which area of the industry you’d like to work in, an associate’s degree in Culinary Arts might be a good starting point. The Culinary Arts associate’s degree program typically entails the basics, such as knife skills, nutrition, kitchen procedures, and presentation. Some programs may also offer more advance or specialized courses such as baking and pastry, international cuisine or dining room operations. There is a huge variety of culinary arts diploma and certificate programs offered from culinary schools, technical/trade schools, community colleges, and even some traditional four-year colleges and universities. Some of the most common diploma programs include: professional cooking, baking and pastry arts, culinary arts and restaurant management. Diploma and certificate programs typically take 8 to 10 weeks to complete. These programs can be good for students wanting to get a very basic education for entry-level work, or for students who already have a higher-level degree, but wish to incorporate some specialized training such as pastry arts.
I want to buy some chef's knives for a gift, what is a good brand?
I want to buy some chef's knives for a gift, what is a good brand?I’ve got some knives at home which are tear gas strength prices. They are more medals than tools. All of these things are just things of beauty but few see the real world except for maybe my handed sashumi slicer.One day I was in Den Bosch in the Netherlands and there is this amazing knife shop. They had some hand made damask blades which look like something out of an ice palace. Wood handles with some amazing colours. All sat there in a wooden box. Perfect balanced Deba style knives. The rainbow, oil slick, metal is a thing to behold. From memory you would be light about 200-300EUR each. It’s a good shape knife and can be used in a number of jobs for someone who wants an all round blade shape.As others have said there are some very good brands out there if you want to get a set of knives. To add a little confusion here, Sabatier is not so much a brand, it’s a region. There are good Sabatier and there are others. German, Swiss and Sheffield steel is great. Plenty of good US makers too.