Behind the Line: Melissa Trimmer
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 students?
Answers from other users
- 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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