What works in school, doesn't always work at home

I’ve heard restaurant chefs say it a million times during interviews: what works on the job, doesn’t always work at home. They have favorite dishes they create in the restaurant, but because of the equipment available at the restaurant, they can never duplicate the dish the same way at home.

That was true for me this week, when I tried to make pasta for the first time — you can read about the I Love Lucy episode we created in our kitchen, on my blog. (which, BTW, is a Chef2Chef top 100 food blog – vote 5-hats for Wicked Good Dinner, pretty please.)

The pasta was really the first recipe from school that I’ve tried at home. All of the other techniques — dry and moist cooking methods, rouxs, sauces, etc., I’ve made a million times at home, successfully. Ironically though, they never turn out as well at school.

I’m learning that it all comes down to equipment and how familiar you are with that equipment. I know my home stove and oven very well. But the school’s induction stove tops and temperamental ovens and I are just starting to get to know each other, and I’ve had to rescue many fonds on the brink of burning.

I’m confident by semester’s end, I’ll get the hang of it and can rock my level 2 classes.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
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.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid
  • Transferable Credits
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses
4 Program(s) Found
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Flexible Scheduling
  • Financial Aid