beans

Ugh. How about coaching their dismal piping skills instead of telling them that their technique is laughable? Why lie? After all they are paying you to teach them how to do x, y or z. When I enroll in a "professional" culinary school, I'm paying them too, they better tell me if I suck. My law professors didn't hold back if something was flimsy at best. I think you said it best -- you loathe teaching amateurs. That's fine. I loathe arrogance in teaching.

I don't follow this. Culinary school is very hands on. Law school is a bunch of theory, deductive reasoning, Socratic method, trial advocacy and hitting the books. Cooking school does prepare you quite well to be a skilled chef upon successful completion.

"I'll get you my pretty!" she cackled.

Just had to comment re the above: I'm a career paralegal at one of the top seven law firms in the United States (and/or the world, depending on your point of view or personal ranking system) and while this sort of treatment may have been prevalent in the past, it hasn't been true in a while and at least in my (extensive) experience, it's not true now. Now I don't know which law firms you've worked in, but with all due respect, I can say with certainty that the firm that I work at doesn't cultivate the sort of atmosphere that you make reference to in your post. Soba Soba: You are VERY lucky. I know all too well about Paul's words. I couldn't agree more and I've worked for some of the top dogs too (took 15 years before I had to quit -- kicking and screaming the whole way -- why did I subject myself to that for that long???). One of my fondest memories were when I had to endure one female partner have me repeat back to her that the sky was purple because she had said so at a screaming pitch. And that's a true story!

Something just popped into my amateur mind -- are there applicants to a culinary school that are being turned away? Is the amateur in receipt of that coveted spot that an otherwise deserving professional wannabe should rightly have? Hmmmmm. If one makes the commitment to spend that much money on pursuing culinary knowledge, why on earth is there this rationalized justification of casting that judgmental deliberation of who's the real deal and who isn't? Now that's arrogance. But true, in ten years who knows where they would end up? Does it discount the school's reputation that someone graduates and then does not cook in order to make a living paying their bills? As far as vocational educational institutions go, I've always felt that placement statistic is a marketing tool of placing the carrot in front of the cart sort of baiting motivation. When I have a sparked interest I've always pursued the best possible education money could buy. I've had a boat to tinker around ol Lake Erie, but I have been pursuing my USCG 100 ton Master certification. Do I need it? No, but I'm glad to have studied piloting and the hours of logged experience. Kind of cool that I can do it for a living should I wish to do so. But tooling around in my floating bathtub pales to my supposed passion for food. I intend to pursue it and see where it may lead, and that may not be slaving in someone else's kitchen in hell. Then again, it just might be the salvation to both personal and professional satisfaction.

Oh I know it is an opinion, but a bold one I might say! But is it the school's duty to examine and investigate one's intentions for making application to attend same? This is cooking school! Not med school!

Why? How? Are "hobbyists" somehow inferior to aspiring chefs? They're not inferior. They're just in the wrong place. Who are you to determine that?

I did not mean to imply this is a good thing. Neither did I.

Having a high number of "hobbyists" in a class is going to change the nature of the instruction just through their classroom interaction. If 100%, or a significant portion of a class fails, someone is going to start questioning what is wrong with the instruction or what is wrong with the type of students admitted to the program. Exactly!!!

If the dynamic "fell" wouldn't the instructor tailor their lessons to light a fire under some of the hobbiests' lagging bottoms?

The figs were roasted with a large red onion and became a tapenade (with the addition of some balsamic) that topped toasted french bread slices with a gorgonzola shmear. The pizza was smoked chicken and apple sausage, caramelized red onions, walnuts and Maytag blue. What a heavenly combo on a flatbread.

For the short time I attended law school, we played "gunner bingo." Annoying? Well, big whippy skippy. I'm a very accepting individual that respects the person seated next to me as having every right to be in the same class. My experience in education is also learning from your peers as well as the instructors/professors (pick your terminology). I enjoy the diversity of one who knows nothing as well as one that knows it all.

I love cotes du rhone -- I'll have to sniff the next time I open a bottle to see if it's like a band aid!

Lesley: Culinary schools are for ANYONE that wants to attend.

I love West Side Market. It's a very mini Pike Place market. I picked up Ranier cherries, Mission figs and the list of usuals: garlic, onions, lemons, oranges, strawberries, apples and tomatoes. There are outdoor and indoor stands. I was on a mission, so I also got Maytag blue, French feta and Italian fresh mozzarella. The resulting pizzas I made were luverleee! The cherries are divine, as usual.

Had a chat with the SO. Looks like this may be a go! October is at the end of a long season and a little vacation will be in order. Varmint -- What can I bring? What can I do to help?

Paul! Words fail me! Jesus wept!!!!

inventolux: Thank you for your words of encouragement. I want it so bad I can taste it, literally. I have to admit my passion for culinary school has been refueled by fellow eGulletiers (is that a word?) -- you, Chef/Writer Spencer, zilla, Bux, paul o'vendange (only to name a few of the top of my head) and in particular reading some of the awesome threads (like the Ducasse "Foude France"). Inspiration is a beautiful thing. My bartender legs have provided the requisite physical stamina and endurance, I just need to take that leap even if it may only be out of personal satisfaction. You never know where passion may take you. I've already catered a few shindigs for friends, office and/or room mates with tremendous success. I've done pastry for our backwards metropolis' well read, well spoken, well written food critic -- with much trepidation but in the comfort of my own home and kitchen. I need to sell some more beers to get that tuition within range! edit: fix a typo -- I really was tired last night!

Lesley -- It might be easier to post a response instead of editing an old one that is now being burried. "you people" no matter the context can be construed as offensive by any given person in any given circumstances. Why limit this to the professional chefs????? I'm in the biz. I get indulged by our highly trained and skilled Executive Chef. I wish to pursue further training. Doesn't my opinion count too? I think it has merit too. Yes, your socio-economic prejudices I find to be very apparent from your previous posts. edit: boo boo fix -- it's getting late. I'm tired.

You'd be surprised nerissa. Besides -- what is wrong with that? At least with law school there are various educational standards one must have achieved in order to apply, be accepted and partake in the education -- previous undergrad transcripts, LSAT, etc. Those measures of educational performance are what entitles one to comprehend, study and learn the discipline. They've earned it. Suzanne -- well stated. I'm with you. When I take the financial and emotional plunge to the culinary school of my choice, I'm going to have the fire inside that will drive me to my usual standard of perfection. Yet, I'm unsure if I will pursue a paid position of being called "chef." Don't know. The crystal ball cracked when I left working for all of those lawyerly types....

Steve -- I couldn't agree more with the litigators I have worked with in the 12 years when I was once immersed in the practice of law. And what many never understand, those 100 hour work weeks are the billable hours at that. However, I have a hard time swallowing the idea that culinary schools should be filled with only those to be paid for a living being a chef. I stand firm on questioning the "socio-economic prejudices" presented herein by Miss Lesley. edit: sloppy proofreading

I second that.

Okay! I want in! But I have to make sure all can happen!

Lesley: Who is the "you" that is referenced here in the first paragraph? Good for you for teaching the masses and to have helped to foster talent!! But what does that really matter? (I found that a tad sactimonious, as well as portions of this thread singling out "housewives," "debutantes" and "rich girls.") I beg to differ. I do read much resentment. So is it the school's faux pas for not thoroughly investigating what each and every person's purpose for attending and their post graduation intentions? In a effort to weed out those cooking "hobbiests" ??? That is ridiculous and I find wholly absurd. Schools, be it culinary or otherwise "higher educational institutions" are in fact in business to profit. They are not there for the good of the populous and/or public service.

Yes, I care deeply if something doesn't turn out correctly and fails. What also fails is how does obtaining the best possible education for the purpose of making a living somehow different than one who has a desire to learn from the best? (or the best they can afford) I just can't seem to wrap my brain around the judgmentalness of it all. (or of anything actually) Well stated Sandra. Great posts.