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Blade-Bearer Ian Vice Captain
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 Posted: Wed Jan 14, 2009 12:34 pm
Well, keep in mind that not every country uses the same systems for trades. There is no "Master Chef" in Canada. After you get your Red seal/Journeyman's papers you might get lucky and become a Certified Chef de Cuisine. Also, depending on the country, the hours you worked might not be valid towards any certification you try to get in the U.S.
I know that apprentices in Canada need to be trained under a red seal certified chef, but if I work in a country that doesn't have that system, it doesn't matter how good my chef is, the hours are invalid.
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Posted: Wed Jan 14, 2009 12:35 pm
Refrazed.
In Holland you have to work in a certified restaurant / under a certified Chef.
If you don't your diploma is invalid. The highest position is indeed Chef de Cuisine, and if you really go far you end up as Exictuve Chef. (Not sure if that is the right tittle? Its one step higher then Sous Chef)
Its what I was for about 2 years.
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Posted: Wed Jan 14, 2009 12:44 pm
So do you guys think I should start school here? And when I'm done with that I can probably travel to different countries and go to school there. Or learn to cook there, or something ..
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Posted: Wed Jan 14, 2009 12:45 pm
Monel Refrazed. In Holland you have to work in a certified restaurant / under a certified Chef. If you don't your diploma is invalid. The highest position is indeed Chef de Cuisine, and if you really go far you end up as Exictuve Chef. (Not sure if that is the right tittle? Its one step higher then Sous Chef) Its what I was for about 2 years. Executive Chef = Usually only found at hotels and very large restaurants. He is the undisputed head of the kitchen. He will usually have one sous-chef and several other chef de parties (like the banquet chef, pastry chef and the like)
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Blade-Bearer Ian Vice Captain
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Blade-Bearer Ian Vice Captain
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Posted: Wed Jan 14, 2009 12:52 pm
God Marlo So do you guys think I should start school here? And when I'm done with that I can probably travel to different countries and go to school there. Or learn to cook there, or something .. Schools mainly focus on teaching you the fundamentals of cooking. If you have a weak foundation you cannot build off it. If you have a 2 year program (like I do), first year is the basics of cooking. My school had 5 different classes: Pastry, Cold Cuisine & Entremetier, Hot Line Production, Breakfast & Butchery, and Soups, Stocks & Sauces. After the first year we did a 5 month internship under a red-seal certified chef wherever we could get the job. Second year builds off what we learned in first year. We do a lot more creative cooking, with less emphasis on a recipe and more emphasis on technique and knowing in greater detail the actual process of cooking (how different types of heat affects different types of food, for example.) That paragraph seems a little convoluted, sorry sweatdrop
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Posted: Wed Jan 14, 2009 12:53 pm
Thank you, I only know the dutch tittles.
I was running a restaurant run by students for 2 years. I did the work while my real Sous Chef had to deal with another party of the group (as it was also a restaurant designed by a designers school)
So he had more on his plate then normal, but yeah.
If you have the right basic studies by an official Teatcher/Guidence Chef.
If you have the basics and have the experience you can go somewhere else to learn. But yeah, they would accept you as long as you know your way around the kitchen and understand what they are saying.
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Posted: Wed Jan 14, 2009 1:16 pm
This is the reason why I started this guild. Because you don't have to be a Master Chef at anything to have great food at home.
Using complicated techniques doesn't exist, its the time and effort you put into it, and the practice that comes with it to make something your own and great.
You can aspire to become a Chef, and you can aspire to make great food, have the passion for it. Thats fantastic. I don't want to stop you =P
Just know where you heart is, because you may have the talent, ut if there is no passion then you will find yourself in an industry you don't want to be a part of. (I am not being negative o.o )
After being so long in such a life-style I stepped down eventually. I got fed up being surrounded by men who thinks its a man-world. But thats not the reason as to why I stopped =P
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Posted: Wed Jan 14, 2009 1:30 pm
Yeah, wasn't that Jamie Oliver's whole schtick? Just because it's simple doesn't mean it isn't good.
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Blade-Bearer Ian Vice Captain
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Posted: Wed Jan 14, 2009 1:35 pm
He kept it so that it was easy to make and full of simple flavours.
He cooked food anyone will enjoy for home, can't compare it to what he does in a restaurant. =P
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Posted: Wed Jan 14, 2009 1:40 pm
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Blade-Bearer Ian Vice Captain
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Posted: Wed Jan 14, 2009 10:20 pm
God Marlo So do you guys think I should start school here? And when I'm done with that I can probably travel to different countries and go to school there. Or learn to cook there, or something .. If you're looking to go to culinary schools in the US I hope you're willing to spend a lot of money depending on where you go.
I live in NY and I'm only an hour away from NYC and there were a number of culinary schools that I could have chosen to go to.
There are schools with 6 month - 4 year programs.
FCI (French Culinary Institute), where I attend, offers both a 6 month and a 9 month program. The tuition varies from 29k to about 40k tops. They offer a classical pastry, classical culinary, bread baking, and italian culinary cuisine training.
It's the same for ICE (Institute of Culinary Education) which offers a 6-9 month program as well. They train you in a more vast amount of culinary styles.
Then there's the CIA (Culinary Institute of America), which is a strict 4 year program. Last time I checked it was about 30k a year?
You could also check out Le Cordon Bleu, or Johnson Whales.
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Posted: Thu Jan 15, 2009 2:10 pm
WOW i'am so glad I joined this guild cuz of this convorsation I have learned alot that my highschool teacher didn't even know about -.- lol and for all this info I got a headache lol but yes so say I study in canada at somesort of cooking school would I be able to transfer over to say... Japan for a couple years to study?
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Blade-Bearer Ian Vice Captain
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Posted: Thu Jan 15, 2009 4:40 pm
Otucon WOW i'am so glad I joined this guild cuz of this convorsation I have learned alot that my highschool teacher didn't even know about -.- lol and for all this info I got a headache lol but yes so say I study in canada at somesort of cooking school would I be able to transfer over to say... Japan for a couple years to study? Not from my school. Most Canadian programs aren't much longer than 2 years, if even that. My school does have a transfer program with a reputable Swiss school (can't remember the name) If you want to study in Japan, I assume you will have to go through the same process everyone else who wants to study in Japan goes through, though I have never looked into it and cannot say for sure.
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Posted: Thu Jan 15, 2009 5:57 pm
ok well thanks anyways but it seems like no one really knows >.> i've asked about 30 different ppl that are in the culinary buisness and no one knows
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Posted: Thu Jan 15, 2009 6:30 pm
Garnet...And I'm a vegetarian.
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