In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with some of the country’s best chefs. This will include big things like learning to work efficiently, and small things like how to cook bacon perfectly. All of them will be applicable to your home kitchen, making you a faster, better, and more confident cook.
Maybe you’ve read the “about me” lurking up there under the header, and maybe you haven’t. But hey guys – I went to culinary school for two years. It was freaking amazing. I learned thousands of things. Seriously – every single day, I was learning new stuff constantly for somewhere between 8 to 16 hours at a time.
In the sleep-deprived blur that was those two years, it seemed like the 2 major things I learned were 1.) How to wake up at 4:45 am, force myself to get dressed in hideous checkered pants and a white paper hat without a shower, drive 25 minutes without falling back asleep, and then start doing gross things like de-veining shrimp before my first cup of coffee, and 2.) how much happier I was than in my previous life sitting in an office all day. Really, ridiculously, smiling-from-ear-to-ear-all-the-time happy.
Now that I’ve been OUT of school for over a year, I’ve had some time to reflect on what I really learned. How did those 2 years change my life in the kitchen? Well, I’m super excited, because I’m a Yummly Featured Blogger, and my guest post is about the 5 most valuable things I learned in school! Head on over to the Yummly Blog to read my post!
|Does this mise en place look familiar? Yep, it’s from my Fried Chicken Sandwiches with Pickle Coleslaw|
All entries in the “What I Learned In Culinary School” Series:
- Culinary School Lessons: Expert Sandwich Building, Bakin’ Bacon (How To Make Perfect Bacon In The Oven), Baking a Test Cookie, Cutting Board Safety, Avoiding the Danger Zone (Cooling Food Quickly), The Trick to Veggie Lasagna, How A Meatball Can Save Your Dinner, Season Your Soup Like You Mean It, How To Work With Phyllo Dough, Roux The Day, The Surprising Utility of Take-Out Containers, A Hot & Cold (Plate) Relationship