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lokbot

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  1. lokbot

    Veal Breast

    So I gave this a shot the other day and it turned out pretty good. The only complaints that I had was about the fat and gristle between the meat and the skin. In all of the recipes I've seen it call's for browning the skin side leading me to believe that the skin isn't supposed to be removed? Is there supposed be be a thick layer of fat between the meat and the skin? was I using the wrong part of the veal breast?
  2. Yeah I figure I better knock it out now because I plan on leaving California and if I do I'll most likely not come back just to finish up my degree and the credits probably won't transfer. I'm just trying to fill my bank account so I can stage a really nice restaurant for a while when I finish school. One of my friends from school has the great fortune to be staging "The French Laundry" this summer. -Loki
  3. thanks for the feed back guys. You've been able to help put things in a better light. Especially that 5 years from now I wouldn't have anything but an extra year at a second job on my resume, but a degree is so much more than that. -Loki
  4. Hello everyone I've been going to culinary school at a community college for 2 semesters and have been working in a fast paced fine dinning restaurant for 3 months now. It has taken me to the point where I don't find my classes challenging and am generally unmotivated at school. The pace and output at work has me bored at school and running circles around other people. Now I'm even questioning if I want to continue next semester so I can get a second job in another kitchen. I wonder to myself if the AS degree is going to be worth while in the long run. I really only have desire to work in independent restaurants and don't care for corporate gigs (the hand and neck tattoos make that hard anyways ) I feel that people go through school to get a job doing what I do and I already reached that point. Don't get me wrong I don't think I know everything. I just have a feeling that I will learn more from working than going to school. I just don't want to shoot myself in the foot for not getting the paper that can help me or even give me a higher pay grade. I'm wanting some guidance from people who have been where I am right now. I plan on talking to my chef at work this week and the executive chef from my school. My semester is coming to an end so it's about time for me to try to make a choice. Well thanks for taking the time to listen to me vent. I hope to hear feed back from you soon. -Loki
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