http://ask.metafilter.com/tags/chefschool Questions tagged with 'chefschool' at Ask MetaFilter. Thu, 20 Nov 2008 22:31:52 -0800 Thu, 20 Nov 2008 22:31:52 -0800 en-us http://blogs.law.harvard.edu/tech/rss 60 http://ask.metafilter.com/107388/Is%2DChef%2DSchool%2DCool 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. SO, collective mind:<br> 1) Is cooking school going to improve my skill? I am not "gifted" at cooking nor do I cook all the time. Am I going to have the rude awakening that unless I enjoy cooking all the time or have some innate skill, I'm doomed? <br> 2) Is it possible to do cooking school in the evenings while holding down a fulltime job?<br> 3) Does anyone know the prices/good chef schools in Austin? I've looked at Texas Culinary Academy and the Cordon Bleu Program. I don't know anything about them or their prices.<br> 4) Can anyone who has gone to chef school give advice to the casual cook who doesn't plan on being a chef at a restaurant the cost/benefit analysis of going to chef school? tag:ask.metafilter.com,2008:site.107388 Thu, 20 Nov 2008 22:31:52 -0800 chef chefschool cooking cookingschool cuisine culinary food resolved school bodywithoutorgans http://ask.metafilter.com/55951/Suggestions%2Dfor%2Dchef%2Dschool%2Din%2DOntario What is the best regarded chef/culinary school in or near Toronto, Ontario? Not for me, but for a close friend. This is a 30-something guy who is essentially a career changer, but has kept his hand in with night-time kitchen/bar/waiter jobs throughout his life as a 9 to 5er, so is quite comfortable with the restaurant environment and the associated demands. (He's new to Toronto, from the US, so no real restaurant-people network in this city yet). Looking to ultimately work in nice restaurants, not catering in universities or private cheffing or what have you. Willing and able to commit to full time study. Family obligations mean he's unable to move to Ottawa to attend the Cordon Bleu place, if he could even get in. <br> <br> Thanks for any help you can offer! tag:ask.metafilter.com,2007:site.55951 Mon, 29 Jan 2007 11:34:19 -0800 chefschool culinaryschool food toronto jamesonandwater