Chris Atchley wrote:Stephen D wrote:The CIA offers a flexible program called 'prochef.' It might just be the route for you, check it out.
Also, try your best to learn from a chef, not a KM. It makes all the difference.
The prochef program looks interesting. Do you have any experience with it? How does it work?
From what I understand, it is a mentor-designed curriculum that working cooks can pursue ending in a degree. If you have enough experience in sautee, garde manger or what not, you test out of these disciplines. Your time is spent studying the things that you do not know. Now, this wouldn't be the kind of training that you could jump right into green. You would have to gain some real world experience first and then work at it.
It is worth looking into, if you would like a balance of real world vs classroom training.
I do agree, the corporate world is very good at running numbers, but they are also making soup from a bag. I feel one would be hard-pressed to find a KM that could illustrate the difference between mirpoix and brunoise. Conversely, I'm sure there is one out there, but I simply haven't met one in 20 years...