/ck/ - Food & Cooking

>>14829842
Culinary school, due to the 'rona I have not graduated yet, but by 2021 I will be free

> how was it?
Classes were hit or miss, some were a pain to go trough and saw no use for, others were a great time and learned a lot from. I believe it mostly depends on the teacher.

My biggest complain is the administration, they were too slow to fix any issues

> was it expensive?
Oh, yes, a lot

>did you enjoy it?
A lot, I found what I liked and networked with a lot of people. That is the main reason you should go for, because you will learn cooking by doing, not taking classes. There was also the business aspect of it, it sounds unromantic, but you go to culinary academies not to be line cooks, but chefs and restaurant owners, so knowing administration, labor law, service, marketing and the like is more important than cooking.

There were also the interships, the school facilitates communication with restaurants and so a friend got to practice at Pujol, another in Spain, others have gone to places like D.O.M. and Osteria Francescana. Heck, I did mine in an Hotel Boutique in Oaxaca and I got to serve food to Enrique Bunbury, later I went to the US and practiced in a french bakery where I learned a lot of attitude from, I went from lagging behind in practical classes to dominating in Bakery, Chocolate-making, Candies and Pastries.

I only have one more internship before I graduate, I've already made a list of local bakeries where I could go to since at the moment I am advised not to leave the city

>where did you go?
Ain't telling