More than One Use

Way back when, ok about a month and a half ago, in the first hands on food class, Culinary Skills for Bakers, we spent a day on sandwiches and salads. At the time, I thought the only useful information gained in that day of class was about dressings and mayonnaise. While performing a prep task at my internship last night I realized how important sandwich day was for a baker!

Several minutes on this day was spent discussing the meat slicer. How to use it, general safety rules, and how to disassemble and reassemble it for cleaning. I observed, I took notes, I watched Chef quickly slice through ham and gruyere to later use for croque-monsieurs, and I thought to myself “I will never use a deli slicer.”

Cut to last night, and I’m using a deli slicer for the second time. This time around went much smoother. There was definitely less waste and as slices of banana fell into my hand I flashed back to Chef Klug catching slices of thinly shaved ham in his palm. I smirked to myself and wondered if he would be impressed at my banana slice catching skills. Most likely not, but luckily some of that lecture stuck, mostly safety, which I think was the point at the time.

The point I’m trying to get at though, is it appears everything, no matter how silly or small, may help you at a later date. They aren’t teaching you this stuff for kicks, it may and most likely, will serve a purpose.

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            5 Program(s) Found
            • 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
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • 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*
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            • Campuses in New York and Silicon Valley with nearby housing available
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Online Courses
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            3 Program(s) Found
            • 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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            Good for Working Adults
            • Accredited
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            1 Program(s) Found
            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
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