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Dec 03, 05
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*~*anyone Into Cooking?*~*
Just wondering if any of you out there on FnK enjoy cooking/interest in it? Just wanting to see who share the same interests...
P.S ANY of you see "The Next Great Canadian Chef" tonight @ 8:00 on Global? 
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Dec 03, 05
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i was a cook/chef for just under ten years spending the last half in the fine dining racket, but no lobster carpaccio and cinnammon beet vinaigrette with frisee and shaved truffle for me no more, its all about PEROGIES!!!!
your avatar is pleasantly distracting :)
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Dec 03, 05
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im planning on finishing school and getting my GED.. and once im done.. i wanna apply to VCC.
i LOVE to cook.. sometimes i cook at home.. even when im not hungry.. and i save the food for after.. or i make extra just so i can save the leftovers.. lol i love inventing stuff.. and jus cooking in general.. makes me happy.
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Dec 03, 05
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word of advice to yall entering school or on the waitlist::
if you have time, then the one year diploma program is good BUT get apprenticed, and get into the apprenticeship program!! (if this is what you want to do) if you are on the waitlist, find out who is dealing with you administration wise, and go and meet her/him in person (theyre probably working out of the broadway campus) Make up an excuse why, and bring something! Be nice! I buttered up the lady who was dealing with me, and turned out her student load was actaully EVERYONE! in the waiting list that is. So they flake out, and its easy to forget, they gotta lotta names on their plate. The whole program has long changed since i went through it. In my case it was three one month sessions of school, three years of cooking fulltime, then writing an interprovincial exam, and then getting signed off by your chef. Challenge the first year if you must, but do the 2nd and 3rd year!! And if you plan on working while you do school in the third year, understand you will NOT sleep for the period of time, one bit!! And unless 60hrs a week of work, and 30hrs a week of school isnt enough for you, DO NOT TELL YOUR CHEF ABOUT ANY HOLIDAYS OF SCHOOL! Get drunk, laid, and sleep a minute or too! There was nothing worse then having to interview a young cook, juiced up on a "diploma" fresh out of school, and getting obsolutely SHITKICKED! Which initself isnt really a big deal for a young cook, but because they didnt have any real kitchen experience they overestimated their abilities. No biggie, but its always nice to balance out your training. Pick the restaurant where you can LEARN the most. We all need to put food on the table, and set aside for some regular life, but if you really feel your in it for the long run, get a chef at a kitchen that will work your ass off, but take the time to share is vast knowledge. EVEN if your only a day time prep cook or asst. garde mange. It will pay off in the end. I can speak of the "life and times" forever ( i think any long time cook, has their romanticized and horrified stories to tell!) but one more thing! get a AWESOME chefs knife -spend the money! Understand that the softer metal, lighter blades such as the japanes styles like global and such, need sharpening constantly, which isnt a big deal, you get used to reaching for a steel every few minutes, and you get less hand fatigue(if you have smaller hands) becuase usaully the handles are thinner. If you go for the german styles like a wustoff trident, understand itll stay sharper longer, but harder to put a edge back on. But the grand prix series has more comfortable handles. Do NOT depend on just a steel, LEARN HOW TO USE a sharpening stone properly. bla bla bla, if you guys want anymore advice, or war stories gimme a shout :) good luck! have fun!
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Dec 03, 05
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But feel free to email me any and all questions you have and ill try my best to answer them, or atleast point you in the right direction. Dont take all my war stories verbatim either, becuase the reality is i burned out, and probably will not return for the sake of staying clean and sober, which was ingrained in my cooking as much as my blood sweat and tears. :) yeah i do have my red seal as well, i recieved it in 2002. Im stoked to hear your in school, its fucking awesome, not only to you get taught by some shit hot talent there, but you get to network and be inspired and learn shit from fellow students. If you getta a chance try to meet Chef Mike Steel if he is still there, hes awesome, and fucking hilarious to boot.
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Dec 03, 05
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Did you go to VCC as well? Or where did you go for your schooling? Dubrulle? PC? P.S I've heard of Mr. Steel...Does he happen to teach Butchery?
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Dec 03, 05
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I did my first year in kelowna, as a result of the class having spots for me and four coworkers and good friends, while our restaurant was being renovated. I did my last two years at vcc under Chef Steel. They rotate through various positions, so he could be doing butchery now.
Really at the end of the day, what you put in, and having exposure to a wide array of techniques as styles and approaches is paramount. That and of course having a good grasp of the industry core demands, not what the trends are.(although it is good to know them as well, simply for being kept in the loop) I had many chefs express this sentiment to me, coming up in the busines. Some top tier chefs like Chris Mills (diva at the met, placed fifth in the Bocuse Dor, and is know doing some consulting) Told me at schools like dubrelle and PC, a lotta kids just "buy" their education. But, if you have the money AND the drive, then why wouldnt you go there right? Just be sure to keep in close contact with some respected chefs out in the industry, and a good mix too. Hotel, super trendy hot shit places, and the quite little bistros that have been around for forty years. peace+respect fable
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Dec 03, 05
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I love cooking almost as much as I love eating!
...but it's not something I'd want to make a living out of, I just enjoy doing it for myself and friends.
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Dec 04, 05
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hey ricey long time no chat brotha
yeah i am still in the food industry and worked in the restaurant scene for about 4 years, (kitchen, front etc...) now I work @ neptune food service doin sales (w00t) but yeah my dad is still heavily into the chef industry. Ever heard of the BC chefs association? My dad is the president. Edgar Rahal, so yeah if you ever need a hand with something let me know and maybe I can pull some strings or give you the inside track. Westside
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