I work at the world's most prestigious culinary school. It's pretty great. Free food any time I want PLUS all of my children will get a free ride up to BPS/BS/BA level education.
If you want to put your McChickens down and ask me a question I'll probably answer.
Oooooh do you extensive courses in world cuisine (like Thai) or do they just teach you the majors like French, Italian, etc?
John Wright
Yes.
Andrew Reyes
Cuisine of Asias, not my clsssroom but yes, all students learn this. Down in the basement portion of the building next to the wine/liquor storage, also fish.
Adam Anderson
How many dishes do you wash a day Pablo?
Aaron Parker
Get em on board, I'll call it in.
Ian Diaz
Why would you fry a chicken before baking it in an oven?
Eli Reed
I'm not a dishwasher. All the porters work for a subcontractor called LCS, they wash the dishes and clean everything else. Mostly undereducated blacks from Poughkeepsie.
I'm a typical mix of mick and guido, I get very tan when I vacation south of the equator. Got very tanned up in Antigua a few weeks ago.
Kayden Morgan
>Culinary >Institute of >America
You don't get to bring friends.
Hunter Mitchell
What do you do there?
Ryan Perez
I get a daily spending allowance for food on my ID card, part of my salary. I just est in the classroom, I usually give my "swipes" to get cookies and pastries for children of tourists wandering around to 1) make sure they have a good time and 2) to shut children up, the campus is a converted Jesuit Monastery, the stone echoes very loudly.
Brayden Sanchez
Cook, among other things.
What do you do?
Brayden Myers
PsyOps.
Jack Campbell
Neat.
Camden Turner
If I take that ID card, will you die?
Josiah Jackson
>jewish monestary
Really? Which location is that sounds interesting
Wyatt Diaz
Jesuit, you mong.
Christian Torres
No.
Jesuits are not Jews. The New York Campus. This is the room students dine in every morning, noon and night.
Ryan Williams
That kind of looks like Harry Potter's cafeteria, you a witch?
David James
Better picture.
Jason Richardson
>No.
A lot of loyalty for a hired cook!
Jonathan Peterson
Women are witches, men are wizards. Actually that word has been used a few times to describe my contributions to the culinary world.
Jack Anderson
What school did you graduate there? Would I need to go to school there to teach?
Evan Wilson
A cook is a person without the credentials to be a Chef, I however possess the credentials ergo have been certified by the ACF as a "Chef" of sorts. That testing is ridiculous.
Asher Smith
What should I order from the bocus/escoffier restaurant?
Daniel Nelson
You're pretty cocky for a hired cook.
Henry Anderson
I'm a CIA alumnus myself, it's not required to teach here, half of the instructors/educators are foreign born/trained. If you're interested in a position here's the available employment opportunities.
See I'm tanned in that picture from one of the many tropical holidays I take a year. It didn't cost me anywhere near as much as it does now, then again Ferdinand Metz was a normal and rational man, Tim Ryan is not. The school has changed a lot, for instance, prior experience in the cooking industry is no longer a required prerequisite for applying students.
Kevin Howard
Since age 6, yes.
Carter Bailey
What's your favorite food? What's the dish you like to prepare the most?
Aaron Martin
You're a big guy.
Wyatt Carter
For a sous.
Austin Williams
Bane?
Kayden Phillips
>italian/irish >CIA graduate >teaches cooking >works at the hyde park campus
Central European, I have a pension for German cuisine/fine wines.
Matthew Moore
6foot3inches, 200lbs. Yea, I suppose.
William Morales
Guess, I'm on there.
If you guess right first guess I'll email you digital passes to claim a free meal here at the restaurant of your choice.
Ian Perry
Not at this point in my career no.
Julian Price
Extra crispness and oil extraction. Have to put it on a wire rack over a sheet pan to get this effect. Par cooking chicken before placing it into another heat source irks me, gets my "cross contamination" alarm ringing.
Henry Collins
Genevieve Meli is a qt. Have you fucked her before?
Xavier Ramirez
Feminists and "diversity" hires are ill-equipped and toxic. Never dip the pen in company ink.
Julian Stewart
Are you >implying that McChickens don't taste good?
Gavin Bailey
They're okay, I can make better.
Austin Clark
What do you recommend as far as online courses, books for learning and stuff a beginner might be interested for self learning?
Thomas Nelson
Eric Lanlard has excellent baking courses available for free on Youtube and online.
The CIA also had free instructional videos available on Youtube, I recommend them as well.
Books:
The Art of Cooking The Art of Simple Food The Science of Good Cooking
Good place to start. The YMCA and local vocational schools could offer avenues for you to travel on your path to greatness in the kitchen. Hope this was helpful.
Dylan Moore
Thanks a lot! Ill check them out, any help is greatly appreciated.
Jace Powell
How much is it? do you have cooking competitions?
Gabriel Morris
I went to JWU Providence and it really didn't do too much for my career. CIA was basically the only higher rated school in the country: so is it really that much better?
Samuel Morgan
Depends on wether or not you want to obtain an AOS, BPS, go to a boot-camp. It's a lot more expensive now than when i attended.
I've competed at Bocuse d'Or America, and abroad before.
Christian Green
The networking I suppose, lifetime career placement. The headhunters here will find you lucrative work relatively fast.
Daniel Phillips
Whats the most important thing you learned? Did you learn science like chemical reactions in food?
Evan Edwards
How to be humble and listen to/work with others.
Thomas Martinez
Molecular gastronomy is idiotic but interesting all at once. I don't dabble, no.
Jonathan Morales
Are you telling me you wouldn't fuck her and cum on her glasses? Cause I would.
Jaxon Wood
>how to be humble in the restaurant industry
You mean like having a flexible waist that allows you to bend over easily?
Caleb Powell
do you always eat fancy or do you eat normal shit? do you have a more refined sense of taste? has my milk gone bad and i cant tell?
Logan Sanders
How do you feel about chicken nuggies Do you like 'cha? What would you say the most essential spices for a home cook are (aside from garlic/salt/pepper)
Ryder Rodriguez
What kind of drugs do you like to do while cooking? A nice speedball really gets me going.
Jacob Hernandez
>hahahahhahaha >he pointed out that food industry workers work 400% harder and make 10% of what other high volume mentally challenged profession employees make for the 239484332th time >on the food and cooking board >ha, ha ha ha
Jack Lee
>hahahaha
So the answer is yes, you have a flexible waist. Embrace your life, it's the only one you get, cook.
Joshua Gomez
That Jason fag has a very punchable face.
Brayden Howard
Should I bother getting a pastry certificate at my local college? I want to work in a bakery and become a pastry assistant eventually. I'm an oldfag, so pastry chef is not a career option. Haven't found any baker's apprentice gigs in my city when I look online.
Asher Harris
>Molecular gastronomy Seems like that's just a bunch of samey gimmicks that don't really break any new ground. >espuma and solid food bubbles, oh my! I have a science background and I understand cooking techniques better when people explain the science behind it, though. Like how cast iron vs aluminum pans can be easily explained by the materials' physical properties and so on.
Colton Reed
Is there any good book that explains the science behind food, specially bread?
Justin Sanders
Yes.
Sebastian Johnson
I just finished oatmeal with butter and salt with an apple. So no.
Eli Diaz
Tendies>nuggies.
'Cha is a bastardization of culture by a poor desperate man for money.
The most essential spice is salt probably, memeing aside I'd say sumac or paprika.
Wyatt Allen
I don't do drugs anymore, I do drink from time to time. Lots of cocaine in the 80s though.
James Myers
Lack of trip = you're talking to yourself, samefag.
Brody Kelly
Credentials you can frame and hang on your wall are inspirational. It would provide the networking necessary to work in your preferred industry, or you could simply walk into a bakery and ask the owner/baker.
Benjamin Anderson
Alton Brown can help you more than I can.
David Rodriguez
The Bread Builders or The Bread Bible are the most informative in my experience.
Levi Adams
Hello Gus Fring.
Lucas Cook
Do you know of any books for delicious meals (not bodybuilder peanut butter canned tuna bullshit with broccoli rice) that would provide complete nutrition for each meal (something like 100% RDA of all vitamins and minerals per 1-3 meals a day or 1 big meal a day)? It would be nice if they we're quick to make. I haven't seen any such thing, but perhaps you might know of of some obscure tome that contains the hallowed recipes that I seek.
Jeremiah Nelson
*most prestigious culinary school in the us
Cameron Morgan
I've actually read a few books surrounding this subject. The Shredded Chef wad very helpful to me, helped me shed weight and cut hard without starving, having on-site nutritionists to develop a diet plan for me didn't hurt either. I recommend that book.
Wyatt Reed
The world.
Le Cordon Bleu is bankrupt and closing all their campuses. Chef of the Century Paul Bocuse sent his son Jerome to the CIA knowing there was no higher place of learning, to refine his culinary acumen.
All other schools/academies pale in comparison. People from around the planet matriculate there, and save up their pennies to test under the pannel of the ACF to potentially earn them an CMPC, CEC, or CMC certification, which, when presented to your employer is a guaranteed raise of 100% salary, and other potential employers ramming the door down to throw piles of money at you. After I obtained my CEC certification at age 27, Kraft actually paid one of their head-hunters to take a 2 week cruise on the Carnival line I wad working on at the time, and berate/harrass me non-stop until I agreed to an interview.
Jaxon Davis
>Kraft Bet you took the job too. kek, this is getting better and better.
Charles Cox
No. Their corporate development Chefs are underpaid and I would have had to live in New Jersey, no thanks. I didn't want to get paid to poison people with artificial potato chip flavors and yellow ooze on macaroni.
Jose Barnes
This thread makes me want to write a Good Will Hunting type script about a southie genius dishwasher that learns cooking my himself and then beats up all the CIA snobs
Levi Carter
Like the Life of Jack?
Carson Clark
Would you agree that Japanese food is bland and totally overrated?
Blake Anderson
Most of the dishwashers are "near retarded" levels of intelligence from the inner city or illegal immigrants who work for a subcontractor called LCS, I've mentioned it before ITT.
I don't think maintaining high standards makes me a snob, you know...you COULD go back to your Jackposting if you wanted.
Andrew Long
>this thread
Connor Diaz
I prefer the lovely Tams.
Parker James
I love Japanese food. I wouldn't say it's bland, but most Japanese cuisine is comprised of the same basic ingredients/spices. Nikujaga is my favorite Japanese dish.
Jeremiah Edwards
Michael A. Garnero, I bet.
Justin Collins
>refers to dishwashers as "near retarded" >doesn't consider himself a snob I hope you slip into a deep fryer, fuckwad. Get out of my industry.
Cooper Rodriguez
SimplySaraKitchen isn't a meme on this board anymore? Damn, it's been a while since my last shitpost.
The porter staff before being fired and replaced in their entirety by a subcontractor, were unionized workers with many benefits, including free tuition for their children. The people who agree to work minimum wage for LCS are mentally challenged, considering 3 years ago the workers doing the same job made 3x the pay. Only an idiot would agree to something like this, or illegals with no other option.
Samuel Howard
>being this mad about washing dishes
Dish washers are important, crucial for a well functioning kitchen. Exploited idiots working for a subcontractor are just that, idiots. There are higher paying gigs available locally to these people. Inam strongly against LCS being on this campus.
Blake White
And would they get offered the same deal as the unionized workers were on were they to ask for it?
So what pray tell does this have to do with anything?
It seems to me that, in fact, you are the retarded one, for bringing up such an obvious red herring in the hope of diverting attention away from your pretentiousness.
Only an idiot with no experience in real kitchens would doubt that the difference between a good service and a total shitfight can be, and often is, a decent KP.