"Zywicki" > wrote in message
ps.com...
> "I also enjoy cooking and am considering culinary arts school."
>
> That is an entirely different discussion that has been here before.
> Seek out
> and read some of the tell-all books by people who've been there.
> Anthony Bordain, for example
> (but be ready for some anti-hero posing - don't take him at his word.)
> Also, talk to
> some local food service folk. From what I understand, as long as you
> don't mind going years without a weekend or holiday off, and you like
> getting up very early or going to bed very late or both, and don't mind
> the occasional burn, it's a great vocation.
>
> There's a guy in Ann Arbor, Michigan, who had all the cuisine chops.
> He opened a hot dog stand. Better hours, just as much profit, and he
> still got to make lobster bisque when he was so inclined.
>
> Greg Zywicki


Greg, I'd love to go to culinary arts school. Not to become professional
chef, but to get a better understanding on what the hell I'm doing in the
kitchen.

There's a lot of info to be gained from it but as my SIL points out all the
time, you have the knowledge now use it. She's been there, done that. She
wants to be a nutritionist so had to take all the classes.

Bret



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