Behind the Line
Topic: Philosophies
Culinary School
What do you wish culinary schools would teach students?
![Melissa2_web[1]](/system/avatars/1174/thumb/melissa2_web[1].JPG?1320965073)
- Melissa Trimmer
- Pastry Chef
- Le Cordon Bleu Chicago, Pastry Chef Instructor
- Chicago, Illinois
Instead of answering this right out, (which I can't due to my place of employment) I would pose another question, this one to chef instructors: what do you wish you were allowed to teach your stude...
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- Randy Zweiban
- Executive Chef/Owner
- Province and Province Phoenix
- Chicago, IL
That students could try and use their logic. Everything in a kitchen is not so complicated and if students would stop and think a moment before just jumping in and thinking "they know what you...
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- Andrew Wilson
- Chef
- Carneros Bistro & Wine Bar
- Sonoma, CA
Knife skills, knife skills, knife skills! I wish culinary schools would
teach students to set up a line station like a real line cook: quickly,
efficiently, cleanly. I wish schools would teach st...
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- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
I wish there were programs that allowed student to learn in a real cooking situation. Not a ferry make believe land with our tools packed in a briefcase, our ego on our sleeve, and a false sense of...
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- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
How to save your money and not go to culinary school.
Greg Biggers
Executive Chef
Sofitel Chicago Water Tower
20 East Chestnut Street
Chicago, IL 60611, USA
Tel : + 1 (312) 324 4041
Cell: + 1 (...
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- Celina Tio
- Executive Chef/Owner
- JULIAN
- Kansas City, MO
I wish they would teach them that without practical experience they will still only make $8-11 an hour to get their foot in the door. Some say, "But I can't make that! I have $80k in student l...
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- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
I wish that culinary schools would first of all find away to create a
better financial loan package for the students so they'd have the
opportunity to focus on their craft-not getting financially s...
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- Matthias Merges
- Executive Chef/Owner
- Yusho-Chicago
- Chicago, Illinois
Culinary schools are wonderful resources for teaching of various cooking techniques, food safety and sanitation, basic service and beverage knowledge. A greater understanding of the realities of r...
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- Robert Ubhaus
- Executive Chef/Owner
- Rob's Bistro
- MADISON, NJ
How to look for products in the walkin and dry storage
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Humility or the understanding that school only gives you the building blocks towards a lifetime of learning.
- Josh Galliano
- The Libertine
- Clayton, MO
I wish they would teach more about the cuisines of other cultures. The school I went to briefly (1 day) touched on the cuisines of Asia. Also, it would be nice if they taught more analytical skil...
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- Paul Virant
- Executive Chef/Owner
- Vie and Perennial Virant
- Western Springs, IL
Canning and more
Extensive charcuterie
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Patience. I wish culinary schools would teach students patience and a respect for the craft.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
That skill takes years to perfect. There
Are no shortcuts.
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
How to cook! Ha...no, but I'm kind of serious. I wish they would figure out a way to give students more than just one opportunity to bone out a lamb leg, or butcher a pig, etc. Every school kid I g...
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- Mark Mendez
- Executive Chef/Owner
- Vera
- Chicago, IL
That working in a restaurant bears little or no resemblance to a reality show.
- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Prepare them more for the work world.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
To get their asses into a professional kitchen right away, at any cost to them. All of the culinary schools have good basic curricula, but the real life isn't there and it needs to be for such a to...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Integrity, respect and professionalism on all levels. What I mean by that is respecting the food, the establishment, the training you are going to get.
But also respecting themselves. They mad...
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- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
That you are not a chef when you graduate
- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
I wish culinary schools would teach students the reality of a kitchen, what a stage entails (like, what to bring, what questions to ask, etc), proper demeanor and discipline. From what I have exper...
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