kwilkinson
Having a Ball
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So when do we get to see some of your own dishes?
K
8, 10 years if I'm lucky.
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So when do we get to see some of your own dishes?
8, 10 years if I'm lucky.
Yeah thats what I was thinking. It takes time! Unless you are some sort of culinary savant or have an unusually good palette and knowledge of flavour profiles, it takes awhile to build enough foundation to begin creating your own dishes. Well, good ones anyways!
Yeah, 45k. It's a lot. A lot of screw-offs at my school. I guess there are screw-offs at every college, but there seems to be even more here. My school used to be very prestigious, but that changed when it got taken over by Le Cordon Bleu North America. I think Matt could probably verify the same about CCA or other schools. Once they got bought out by CEC and LCB, they became more diploma and profit factories than incredible culinary schools. I know my school and CCA for sure are riding the coattails of the 20 years of being great schools before they were bought out. But, that said, like pretty much everything else you can do in the world, you get out of it what you put into it.Also, $45K for school? Is that how much the associates program was? I would have assumed that kind of price would have filtered out the jokers and the people who don't really want to be there. My class was pretty much the same though. Out of a class of 20, about 13-14 finished, and im pretty sure less than 10 are still cooking professionally. Geek is right, its pretty amazing to see people use their hard-earned (sometimes) cash to get some education and just squander it. Anyone who just showed up everyday and paid attention did quite well!
Exactly, I could create my own dishes now, but they would be relatively worthless. Trust me, I try cooking an original dish every Sunday and 80% of them are epic fail. Besides, I won't be making my own dishes until I'm an executive chef. As a line cook, my job is to perfectly recreate somebody else's vision 100 times a night without having my own imagination or thoughts pertaining to the flavor profile or presentation of said dish. And while I think a lot of people dislike that and want to get straight into being a chef and making their own food, I view it as a really vital part of my development as a professional in the industry.
Just out of curiosity, what are some original dishes you've made that failed and what are some that were good? I'm also wondering what constitutes an original dish. Are we talking durian stuffed pork loin or just your own chili recipe? If it's the latter, I and I think most people who can cook decently well make original dishes that are ok pretty often. The former, and I would think it would be difficult to do something completely unique. (What do I know though - I'm just curious what you cook in your free time. You can ignore my pondering if you want.)
Well, to be honest, I don't know exactly what constitutes an original dish. If you take a piece of mozzarella, blow it full of tomato water and serve it with a basil gelee, is it an original dish, or is it just a weird caprese salad? It's hard to imagine that there are any truly original dishes anymore, but I'm sure that there are rare cases. I imagine that most everything has been tried before and that the flavor combinations that we see used everyday are used because they are the most pleasurable and have stood the test of time.
I've never had to jerk anything with a creamy sauce or heard of it happening, although I'm sure it's been done many times before. It just seemed right, with the ingredients I had on hand, and it worked out well.
I made it through the post.
So it was your first time jerking it with a creamy sauce? It feels right to me too no matter what ingredients I have on hand. Next time ask your gf to help you jerk it and the creamy sauce will work out even better.