carlo81

Hello prcentauri, I was actually one of the sous chefs at North Pond when you went there for lunch and those were my dishes. So glad you enjoyed!!! Sorry for catching this thread so late. Next time you come into town, come check out Perennial Virant and let me know!!!! I will set things up. Carlo

As a product of both schooling and an apprenticeship, I believe that the choice is truly tailored to the individual. I went to two culinary schools with an apprenticeship in between and this is what I learned. The first culinary school i went to was a community college and I touched base on all topics but never really went in depth as far as detail went. I was a greenhorn at the time so I absorbed as much as I could while working as well, so that went hand in hand, learning both at school and practical application. After the community college portion, I then worked in the actual industry for 6-7 years, 2 of which were spent under a chef that was willing to teach me as much as possible (the "apprenticeship"). After a few more years I decided I wanted to go back to school and refine everything I've learned...so i went to a prestigious school and found that all that I've learned over the years translated into everything they taught...and more. I knew what to expect from the school and used everything they had to my advantage, including networking, resource materials, demonstrations by world renowned chefs and modern facilities. I guess at the end of the day it all depends on how you manage to make the best out of any given situation, wether it be school, learning on the job, or just through trial and error.