An Outstanding Culinary Career! Read my interview with Susan Stockton, Senior Vice President, Culinary Production at Food Network on DICED, the official blog of The Institute of Culinary Education. Just click on the link below:
http://blog.ice.edu/2013/04/24/culinary-careers-susan-stockton/
Read part two of my blog on DICED; the official blog of The Institute of Culinary Education
This blog sums up the culinary school experience in the voice of its graduating class.
Click on the logo image or the link below!
http://blog.iceculinary.com/2012/08/27/the-meaning-of-the-word-significant/
Photo courtesy of Haesung Park
While you’re there, please be sure to “Like” the post and leave a comment!
Haven’t read Part One yet? Read it here:
http://blog.iceculinary.com/2012/08/08/from-corporate-to-kitchen-a-culinary-journey/
Thanks,
The Big Tine
Read my latest blog on DICED; the official blog of The Institute of Culinary Education – click on the logo image or the link below!
http://blog.iceculinary.com/DianaAndrewsPost
While you’re there, please be sure to “Like” the post and leave a comment!
Thanks,
The Big Tine
Once again, I’ve neglected this blog. That’s because I’ve been ridiculously busy with day-to-day life, work, and of course, the culinary program.
This is what I’ve been up to:
Until next time, a very tired Big Tine wishes you a good night!
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments and credentials was longer than the length of my right arm (which is significantly longer than my left).
He commanded the kitchen when he first walked in. He demanded respect. He deserved it. He was able to rattle off recipes for the French mother sauces and the derivative sauces without stopping to take a breath. I’m convinced that of the hundreds of derivative sauces in the French repertoire, that he had committed most to memory, without a doubt. Never once in my 22 lessons under his tutelage, did he ever consult a recipe. They were all living as embedded templates in his head.
He started working in a kitchen when he was 15. Now, 40+ years later still working in the Food Services Industry, and having worked in some of the finest food establishments on the planet to date, I have had the exceptional pleasure and the most intense pain of being his student.
The word ‘CHEF’ translates to ‘BOSS’ or ‘CHIEF’. Yes, the capital letters are necessary. There was a definite philosophy in his kitchen. There was only one way; HIS way (capitals continue to be necessary). Our purpose as culinary students in HIS kitchen was to learn it HIS way, learn it right, and learn it well.
Yes, Chef. I agree!
The Big Tine
