Cooking School

So you’re thinking about becoming a chef?  Well, there are a few things that you should consider before taking the plunge.  First, let’s look at some culinary history.  Several years ago, someone approached a small cable network and decided to start a food network that would run continuously, 24 hours a day.  I imagine at the time he/she were laughed out of the room.  Who would watch cooking shows non-stop?  Surely there wasn’t a market for something like that.  Well, someone was listening, because in February of 1993, the Food Network was born; an all-food, all-the-time channel.  They began programming very slowly, and the audience grew, and fast.  There was public interest from the earliest days of Julia Child, but nothing like this.  As the ratings and audiences of these popular shows grew, so did the popularity of cooking schools.  Students rushed to enroll; the lure of popularity and possibility of becoming a star was too great to resist.  Well, let me be the first to tell you it’s not like it is on TV.  The Chefs that you see on these shows have most likely been cooking for several years; at least 10 to 15, and beyond.  The reality of cooking school is this:  it’s tough, and requires countless hours of study and practical knowledge if you want to be successful.

I remember my first day of Culinary School very well.  There were 25 of us sitting at metal tables in a kitchen.  Our coats were crisp and clean, and our knife kits had yet to be opened.  We were all checking each other out- who was the best?  Who would still be around in two weeks?  The Chef walked in; she wore a standard chef’s outfit with one difference from ours; she had a real chef’s hat.  The long kind that you see in movies and TV…it was majestic, but more than that, it was intimidating.  The Chef sat quietly, and with great purpose.  She put on her spectacles and began calling role.  Most of us at that point realized that this wasn’t going to be easy; we were going to have to earn our grade.

We were asked to open our knife kits.  Inside were: a knife, fork, and spoon.  Also in the kit were a Chef’s knife, a boning knife, and a filet knife.  Cutting shears (scissors) and sharpening steel were also included to help maintain the edge on all of our knives.  Lastly, there was a serrated knife for cutting bread.   My classmate next to me decided to take out her butter knife first- she cut herself badly and was taken to the hospital for stitches.  After that, the rest of us were careful removing the contents of our kits.

The Chef instructed us on how to properly hold a knife, and cut vegetables into tiny strips and cubes.  This went on for the next two months until everyone was proficient enough to move onto the next class.  We got yelled at continuously for not curling our fingers to avoid cutting ourselves.  We got yelled at for wasting vegetables.  We got yelled at for talking during our cutting exercises.  At the end of our two month cycle we all realized that this wasn’t going to be a cake-walk, it would be serious work.  A dozen students who dropped out also recognized this.  As we continued to learn our basic cooking skills we would hear stories of other class schedules within the school.  A student cut herself, passed out with the knife still in her hand and stabbed the Chef in the leg on her way to the floor- they were both hospitalized.  We also heard horror stories of other Chef instructors at the school.  One in particular was the seafood Chef.  Apparently he was particularly tough; only 80% of his classes passed.  Thank goodness we wouldn’t have to deal with him for several months.  Our very last day of instruction of Skills Kitchen was going to be fun.  Those of us left were beginning to feel a small sense of accomplishment- we felt sure that we could excel in the next kitchen; Soups, Stocks and Sauces.  We got the Chef a cake in appreciation of her brutality and willingness to tolerate us greenies.  I was excited- one day, a few hours of relaxation making anything we wanted and eating some good chocolate cake.  One of my good friends in school, his name was Eli, severely lacerated his finger while cutting the Chef’s cake.  I took him to get stitches, 14 in all – it took two hours; so much for chocolate cake.

Our Chef instructor for Soups Stock and Sauces was a short, jovial man.  He was continuously happy, and an excellent teacher.  He truly loved the subject he was teaching, and it was obvious from day one.  As the class progressed I noticed something interesting; all of my classmates began to evolve and come into their own.  The first kitchen, Skills, didn’t really allow students to show their particular talents, but this class did.  It was fun coming to this kitchen each day; we truly learned and absorbed the material.  Hollandaise, tomato, and Demi Glace sauces were made on a daily basis until they were perfected.  We learned how to make basic stocks, consommé, and stews…we even got to sample the Chef’s famous clam chowder.  By the end of this cycle we were sad to leave.  Our instructor taught the students, and not  just the subject.

Meats kitchen came next.  Our class was excited, because this is when the program truly became hands-on.  We were able to implement some of the skills we had learned in the previous two kitchens, and learn about meat fabrication at the same time.  Also, we would learn all of the basic cooking techniques; sautéing, braising, and grilling.  Our Chef instructor was an excellent Chef, but clearly distracted.  For two months he taught us all about meat.  It was great to finally get our hands on some product and cook it.  We were also able to pair a starch and vegetable with each dish for the first time.  We all passed our practical exams and were ready for the next round.

Seafood kitchen was next.  We were scared to death because this was the most difficult class to pass.  In other classes we were graded on a cumulative amount of class work, in seafood kitchen we would be graded on one practical cooking exam.  If you failed this exam, you had to repeat the class.  It didn’t help that this particular Chef had a bad reputation for intimidating students, and not giving passing marks.  The rumors were true; our Chef instructor actually took pleasure in frightening us.  He also took pleasure in mocking us, and our mistakes.  There was so much to learn in seafood kitchen, but it was difficult because there was always an underlying anxiety amongst everyone, and the nervousness created a difficult learning atmosphere.  The day of our final cooking exam came, and we were horrified.  We didn’t like our instructor, and the thought of repeating the class with him made us sick.   There were four possible dishes that we had to prepare, and the Chef would pick from a hat, and inform us what we had to make.  I had to prepare horseradish-crusted monk fish with roasted pepper coulis.  I received a 90%, and was pleased.  Some of my classmates didn’t fare as well.  Unfortunately, six failed and had to repeat the class- three of them dropped out of the program.  The rest of us were relieved and eager to start the next kitchen, Bake Shop.

Bake Shop, or “Brake Shop” as some referred to it, was fun.  It wasn’t as demanding, and our Chef Instructor was an excellent Pastry Chef.   She taught us about yeast breads, cookies, proofing, and how to use pastry bags.  Instead of using pastry cream, we would made pounds of instant mashed potatoes, and used the heavy starch to practice our piping skills.  Our instructor graded us on everything we did, but it was never nerve-racking because she always created a setting conducive to learning.  She spent hours with us teaching the intricacies of fluid and weight measurements; all essential to being a good Pastry Chef or Baker.  We learned how to make croissants from scratch.  Our morning meetings were started with brownies and fresh coffee- it was a blast.

The final section of school was International Kitchen.  We read about, and prepared dishes from many different cultures.  During this cycle there were no related classes.  We spent almost six hours in the kitchen, every day for two months.  It was a pleasure to come and cook for such a long time with Chefs that were good at their jobs.  They weren’t judgmental when we made mistakes, they simply showed us the correct way of doing things, and we moved on.  Our final exam took place over three hours.  We had to cook a several course meal in the allotted time, and present it to our instructors.  By this time, everyone had grasped the basic knowledge required to be successful in the program.  We all passed, and were happy to complete the program.

Upon completion of school we had to sign up for a three months externship.  During this time, the Chef we were working under was to stay in contact with the school with updates on our progress (or lack thereof).  During this externship, you are unable to quit for any reason.  If you choose leave, the Culinary Institute would withhold your diploma.  Most of the time these pairings are successful, but I have heard of situations that were not tenable, and the student simply had to suffer during the 90 day period.

Le Cordon Bleu Pittsburgh is currently $42,600.00, for the basic culinary program.  Upon graduation, you will receive an Associate’s Degree in Specialized Technology.  So, that’s actually 12 months of classroom and practical instruction for $42,600.00, not 15.  Let’s do the math.  For each month of school, you’re going to be paying $3550.00; pricey right?  There are grants and scholarships available, but you have to qualify.  There is another option.  Contact the American Culinary Federation.  Last time I checked it was $100.00 a year to join.   There are apprenticeship programs available, and you’re only responsible for the cost of the initial membership (fees are due yearly).  The programs are ACFEI certified.  What happens with this type of certification program is this; the student is paired with a professional Chef and works under him/her for a set amount of time, usually at least a year.  When the student completes the training, they will have the same type of certification as if they had gone to a certified cooking school.  The advantages of doing an apprenticeship program are two-fold.  First of all, you save money.  Secondly, you get real-world experience.  After you receive your certification I encourage you to complete your degree.  What this does is set you apart from all of the other culinary graduates.  It opens door, believe me.  Many of the management jobs I got were because I had completed my undergraduate degree in Business.

If you truly want to become a Chef, I encourage you to go work in a restaurant for six months before considering school.  Many people, because of television and media, have an unrealistic idea about what cooking for a living is all about.  I’m not saying that it can’t be glamorous and fun, but you have to sweat, and work long hours (for years perhaps) before you get to that point.  I also believe you have to have a natural talent and passion for cooking to be truly successful in this field.  If you’re interested in cooking, but aren’t sure if you want to become a professional Chef, consider individual classes.  They are usually offered at community colleges and cooking schools.  If you excel in these courses, you may just have what it takes to become a pro.