Thread: Culinary School

Originally Posted by Brother Jeeter

I can't do bread, or anything resembling it.
I DO, however, do some mean hot entrees (like steaks, fajitas, casseroles, soups and chili.) I do breakfast pretty well too.
I won't be starving anytime soon.
I suppose a man uses what he knows. I use an 8 inch Santuko, a six inch Chef Knife, a small Parer and a light Cleaver. The Cleaver is most often used like a knife instead of a chopper/whacker. If I feel I need a bit more weight than the other knives offer, I use the Cleaver and let the weight of the blade do the work.
As soon as I use one of my knives, it is washed! It is then dried and given a few strokes on the Steel. Most of them are over ten years old and show little wear.

Jeeter

Making bread is really easy. You buy a special mix and put it in the breadmaker

Cool Doc!

I went to culinary school around back in 2000. Was lot's of fun, but be prepared for some "academy" type stress. Well, maybe if you are taking some short 1 or 2 day courses it won't be so bad.

My first chef instructor was a great guy, but he worked our @$$es off. You'll be a Tournant in no time.