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.

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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.
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            • 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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 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*
            • 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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            5 Program(s) Found
            • 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).
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            Good for Working Adults
            • Flexible Scheduling
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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.
            • Accredited by the American Culinary Federation (ACF).
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            2 Program(s) Found
            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
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            Good for Working Adults
            • Flexible Scheduling
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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.
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            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
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