Good Chef, Bad Chef

When I tell someone I attend culinary school, more often than not, that person conjures an image of a chef yelling at a student while flames are engulfing half the stovetop. (I blame this on food reality shows.)

How accurate is this? Yes, it does happen. Often? Not so much.

From one night at the French Culinary Institute's restaurant, L'Ecole: My group is working on searing some hangar steaks while the more advanced students are preparing some lamb chops. As the restaurant got busier, more orders for the lamb dish flew in.

"Why are you guys so slow?!" yells the other group's chef.

"Sorry, chef," one student replies under his breath.

The students start chopping a little faster, moving pans across the stove and their hands are maybe even a little shaky.

"I want you to work faster," the chef screams. "Do you want me to cook for you?"

OK, so this doesn't happen very often. I could tell you stories of chefs who praise you frequently, joke with you and display an endless amount of patience as they show you for the tenth time how to properly quarter a chicken.

My take on this is that the kitchen is a high pressure place. You will have chefs who have temperaments and others who could care less. I'm still figuring out the best way to deal with various personalities in the kitchen. The best I can do is focus on my work and just do what the chef tells me to. If you have advice, feel free to respond.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Flexible Scheduling
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            • Transferable Credits
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            • 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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            Good for Working Adults
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            • Hands-on culinary education with focused attention on each student
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            • Offers career-focused programs in allied health, business, and computer technology, and more.
            • On-the-job training available through externships, internships, and clinical placements.
            • Graduates in good standing can take refresher sessions in courses at no additional cost.
            • Day and evening class options are available for flexible scheduling.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
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