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Culinary Schools


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... I have been gifted with a carte blanche 1 week (or 3-7 day) cooking program that has to happen this year. I've already scouted out both the CIA and Greystone. What other suggestions do you all have? Does F+W or Gourmet do anything worthwhile?

While I do want to "get my feet wet," I consider myself somewhat of a seasoned cook and baker - I'm beyond knife skills and pastry crusts. I want something comprehensive, lots of hands on, in-depth, and interesting, and preferably small; one-on-one would be amazing, but I doubt I'll find that.

While I don't think an international destination is do-able, I wouldn't be opposed to suggestions - especially if it is relatively close to the continental U.S. My constraint is more (vacation) time rather than $ at this point.

If this is the incorrect forum for this discussion, I would appreciate some direction. Thanks!

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

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I was in exactly in the same situation a couple of months ago (although pretty much constrained to Europe) and had trouble finding anything worthwile. If I were living in NY, I would have opted for the French Culinary Institutes evening program. Doesn't fit your specs, but looks like a very good option for the committed amateur cook.

Le Manoir aux Quat' Saisons in Oxford has week long courses. Expensive of course. I have no idea how much you will actually learn (probably depends a lot on the level of the other participants), but you will definitely eat a lot of good food.

Personally, I decided to go all out and will take Basic Intensive Cusine for six weeks at Le Cordon Bleu in London this spring. Yay! :blink: I will get the knife skills and pastry crust, but I'm sure both my skills and crust will be much improved...and that I will learn a lot of other things!

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I was in exactly in the same situation a couple of months ago (although pretty much constrained to Europe) and had trouble finding anything worthwile. If I were living in NY, I would have opted for the French Culinary Institutes evening program. Doesn't fit your specs, but looks like a very good option for the committed amateur cook.

Le Manoir aux Quat' Saisons in Oxford has week long courses. Expensive of course. I have no idea how much you will actually learn (probably depends a lot on the level of the other participants), but you will definitely eat a lot of good food.

Personally, I decided to go all out and will take Basic Intensive Cusine for six weeks at Le Cordon Bleu in London this spring. Yay! :blink: I will get the knife skills and pastry crust, but I'm sure both my skills and crust will be much improved...and that I will learn a lot of other things!

Thanks Swede, I wish I were on your side of the puddle.

I actually thought about approaching some restaurants - either in New York or California. I dont' know if any of those chefs would be willing to sit down with me for a few days - I shudder to think what that might cost!

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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If you want to explore your interest in sweets further with this wonderful gift, I would recommend The Notter School. Either that or the pastry school in Chicago.

Edited to add that I found this program featuring Pierre Herme at the "French Pastry School". If I only could afford that, what an experience

Edited by joiei (log)

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

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Which side of North America are you on? Is it possible that any of the professional culinary schools nearby have a "serious amateur" section of their curriculum?

Smack dab in the middle. Either coast will be just as feasible.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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Which side of North America are you on? Is it possible that any of the professional culinary schools nearby have a "serious amateur" section of their curriculum?

Smack dab in the middle. Either coast will be just as feasible.

Check out the Art Institute Schools. They have a variety of things going on in small doses like that. My aunt teaches at the Atlanta school and the culinary group is good and well equipped.

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