For the past nine months, my supervisor has been dropping hints that my position would be dissolved. Every time this low-ball is thrown at me, I spend a few days feeling horrible, and then get back to work, full force, because there is so much to do I can’t waste time in pity-town. I’m not in culinary. I’m in marketing. And my leader has sucked every... Read More

Is it ever too late to go to culinary school?  I’m 50′ish and in a position to start a new career.  I’ve loved cooking and food my whole life and could work another 15-20 yrs (Lord willing ~ I’m now in good health).  Would love to do something I love.  How realistic is it to change careers now?  Thanks for answering.

So Ericka and I are finally all moved into our apartment/dorm.  We really didn’t think it would all fit but surprisingly it did!  We decided to buy a couch, which we had to take the door off the hinges to get it in!  but, now that everything has been unpacked, and put out the room feels right at home already!

Here are some pictres of the place when we ... Read More

Cooks tend to have minds that reside permanently in the gutter. As Anthony Bourdain observed in Kitchen Confidential, "As an art form, cook-talk is, like haiku or kabuki, defined by established rules…All comments must, out of historical necessity, concern involuntary rectal penetration, penis size, physical flaws or annoying mannerisms or defects." But even if o... Read More

When I was considering a move to Manhattan, both the French Culinary Institute and my girlfriends enticed me with the same promise: variety. The FCI's material stressed the school's prime location in NYC, with its diversity of culinary opportunities. My girlfriends, on the other hand, emphasized the dating opportunities. This assorted scene was certainly different fro... Read More

After the first few weeks that the Cake Nouveau was open, my new life as a pastry chef calmed down a bit. At first, my boss and I would come to work at the same time. That way she could make sure there were no bumps along the road and that everything ran smoothly. It wasn’t long before she became comfo... Read More

After I graduated high school, I decided to take a year off to gain experience in the food industry. I starting working with a woman who was opening a small bakery for the first time in Ann Arbor, MI. The bakery was a cupcake shop that also specialized in wedding and specialty cakes. I agreed to be her assistant pastry chef, full time, and to help her with the ope... Read More