Cooking at L'Ecole

Cooking always seemed like an individual sport to me. I could enter a kitchen and escape from everything.

Culinary school changed all that from the start.

In the second to last level French Culinary Institute students begin working in the school's restaurant. We rotate through the various stations and teamwork becomes a bigger part of the picture than ever before.

My class of 22 students is on the larger side. Most of our groups are made up of four students. We all get along pretty well considering there's pressure from our chefs to deliver on the spot.

On a recent evening from L'Ecole, my willingness to be a team player was tested: My group worked the saucier station, and we cooked up hanger steaks and chicken dishes. Our class doesn't start until 5:45 p.m., but I showed up nearly an hour early to start our prep work because I wanted everything to go smoothly. So when I felt like my partner wasn't plating a dish as nicely as I wanted, I was simmering below. I wanted all the hard work to pay off. I didn't want to call him out on it, though, but at the same time, someone has to step up. So I'm still not sure the best way to deal with this. Any advice out there?

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
            • Financial Aid
            Culinary Arts Specialist
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits