Did your fraternity / sorority have a full-time chef? Is this as common as my wife thinks? Read on... [more inside]
posted by Cool Papa Bell on Dec 21, 2009 - 61 answers

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 134 answers

How can I find a chef/cook in Amsterdam to cook in our apartment one night? [more inside]
posted by davidvan on Aug 12, 2009 - 1 answer

Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
posted by reticulatedspline on Apr 24, 2009 - 4 answers

I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef textbook put out by the Culinary Institute of the America and The Food Lover's Companion. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique? [more inside]
posted by schroedinger on Feb 21, 2009 - 14 answers

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Best message board for an aspiring cook? [more inside]
posted by TigerCrane on Nov 17, 2008 - 9 answers

How do I choose a great chef's knife? Feeling overwhelmed by all the choices. [more inside]
posted by supramarginal on Jun 12, 2008 - 43 answers

What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
posted by schroedinger on May 28, 2008 - 12 answers

I want to make easy and tasty international recipes [more inside]
posted by reenum on Mar 31, 2008 - 14 answers

How do you avoid chef's stomach? [more inside]
posted by oflinkey on Jan 4, 2008 - 32 answers

Help this impatient person learn how to cook from a book. [more inside]
posted by mintchip on Dec 19, 2007 - 24 answers

Help me learn to cook like a pro. [more inside]
posted by ikahime on Jun 19, 2007 - 24 answers

Aside from the standard knives, what would be a good gift for a student off to culinary school? [more inside]
posted by garbo on May 28, 2006 - 29 answers

I'm looking for a poster that used to hang in my grandmother's kitchen. [more inside]
posted by vernondalhart on Apr 22, 2006 - 4 answers

What is the best way to learn professional level kitchen knife skills? [more inside] [more inside]
posted by rorycberger on Jan 10, 2005 - 30 answers

I'm looking for a great chef's knife. I'm getting married soon so we're registering for gifts. My fiancee and I already have a decent set of knives, but I want a really fantastic chef's knife. While poking around on Alton Brown's site, I noticed his glowing shill endorsement for Kershaw Shun knives. Does anyone have any other opinions or recommendations?
posted by zsazsa on Mar 13, 2004 - 29 answers