Absolutely. They're sometimes almost completely different skill sets.

I would wager more than chocolate chip cookies that three years enjoying life in another culture and language while plying one's trade neither inhibited anyone's career nor stunted their worldly perspicacity in regards to the value of their own culture.

Leftovers

Btw livinitup0: What kind of school are you going to?

culinary arts at my local community college. Its a pretty cool program for such a small school. im kinda past my prime for college so CIA, AI and all those were kinda out of the question..

CIA? AI?

I might as well spell out my plan here, atleast it might provide solid laughs.

Me + friend both cooking students.

Friends mother = accountant = freerolling, atleast in the beginning.

Friend, 19 years old, broke. Pretty mature though, and passionate.

I got start up money for a smaller place, and rent for some years, but thats it.

Plan might be to hire a professionally trained chef (I need this to still take my education, which might prove usefull down the line). I can get one at about 4K a month.

Me and friend then will get apprenticeship at our own place, 1 chef who has been through the school system can have 2 apprentices.

Government ship the restaurant 9500 dollars/apprentice the first year. We obviously has to pay ourself apprentice salary, which is decided by the union.

I have to look into the legallity of the above though.

I do realise that 70+ hours is expected of us when we start out, but Im more than ready to make that sacrifice the attempt of actually achieving something.

Well thats not really a plan, but more like some loose thought.

Discuss :-)

is that 4K USD per chance?

Sign me up! lol i'd jump at that chance!


tbh all that stuff about apprentices is really foreign to me. We dont have anything like that here.


If by small place you mean a couple table bistro that can be ran full time by a no more than 2-3 people then that actually might be a possibility. all im saying man is be ready.... lol or come to america and bankroll my catering biz

I think the great concept behind The New England Culinary Institute is that besides their classroom work, the students work daily on the line in the school's restaurants and bakery.
As anyone who has been "in the weeds" knows, there is a big skill and confidence difference between theory and everyday practice.

Sorry you have to be trained within the danish education, its an evil circle :-)

4K usd is not a lot here. 50%+ taxes.

It is a 90ish m^2 place that I mentioned earlier.

80 % of the danish culinary school is in restaurants that isnt really affiliated with the school.

ah ...i see. so bascially an internship? i have to do a year of that eventually too. I doubt it will be on a line though... probably in a caterers kitchen.

tbh, owning a resaurant would be cool...but id rather own a catering company.

Working hours being the reason?

yes, internship. English is not my native language etc.

yeah pretty much....ive got kids. I like the idea of only working weekend catering gigs and when my kids are in school...kinda want to do that whole drop them off/pick them up at shool thing. Plus..and no dIg at caterers....its easier than running a full restaurant and the margins are insanely better.

Oh and no problem...your english is better than most non-usa posters....and a few usa posters Hell i wish i could even swear in another language.

<---- lazy american itt

Cookie inspired pizza, take 2:



Kicked out the shallots, added hot italian sausage to the mix, and put it directly on the oven rack for the last 4 minutes. Far superior to take 1. I wonder what else I can put on a pizza. I mean **** you can make an anything you goddamn want pizza.

mmmmm piiiizzzzza

this pleases me

I hope you shipped Cookie some love on Stars or FTP, because that pizza and all subsequent pizzas should bring tremendous joy.

Very nice job, assuming you didn't use mayonnaise as a sauce by mistake or human flesh as a topping. (it's hard to tell).

I just wish I more chilie cheese tops!

(yes Im quite ******ed when I get drunk...)

Heheh, yeah, cookie does love him some mayo ...

Brakefast yesterday



Dinner yesterday, the meat was a little over.









Wine that we got from GFs mother. I know very little about wine (I know that white is silly with red meat, but whatever). I feel nice and fuzzy, all organic like wine. The wine was going for the taste of unripe apples, which I found hilarious for some reason



Brakefast today

Cookie, as a clearly talented cook, I would like to see you aspire to be a bit more, I don't know..."genteel," perhaps?

First, under no circumstance should toilet paper be on the table on which you are eating. I am inflexible on this. No, I am not a prude of any sort, and yes, I know "everybody poops," but one need not be reminded of feces in any way while eating, period.

If that's soda with your breakfast, that strikes me as...wrong.

And truly, I wouldn't mind seeing you using a serving dish or a bowl or two.

All I am saying, and I really feel like I will be disagreed with here, is that if you put Catherine Zeta-Jones in a moo-moo, she loses just a little something.

I hope this causes no offense.

That steak is a tad overdone, yes, but being a craftsman, I'm sure it was still delicious. I would never use that much thyme, though...does it give the steak a very strong flavor, or does something offset it?

I liked it a lot. I also browned the garlic in the oil before adding the meat, to infuse the oil a little.

The gremelata on top was an experiment. It was ok.

I think I just feel like if I had your talent, I would want to pretty it up a bit.

Of course, seriously, a hangover trumps all other concerns, so that's a bit of a get out of jail free card. You can do pretty much whatever you need to do when you're hungover, and the rules don't really apply.

Yes, "genteel." Of course, I know there is no discernible link between epicurianism and aristocracy, but, well, I think giving great food a sort of reverent treatment isn't the worst thing in the world. Not necessary, of course, but it might have some value.

And soda is one of the worst things you can drink, especially in the morning, and definitely especially as an addiction. You might be better off drinking methadone with your eggs.

Of course, well, you know.

Have you considered...coffee and juice?

Anyway, I am quickly becoming convinced that a good steak need only to be cooked properly, and that the only real seasoning ought to be salt, pepper, and a little garlic in the pan when you put the crust on it. I am open to ANY suggestions, of course, but I'll be making some filets tonight, and my goal is simply to be sure that they are cooked perfectly, sit ten minutes, and are consumed with some blanched collard greens.

P.S. Wrapping filets in bacon? Yes or no? I vote no.

I often do straight salt and pepper, I especially like that way for ribeyes.

I love this thread.

I realize the soda addiction is a joke, but to anyone who drinks soda, switch to water!

Filets without bacon, not even close. If you want bacon near your steak, cook it separately and serve it beside.