Uncut: The Inside Story of Culinary School
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School began on a Monday and I was absolutely excited in every way. First of all I had on my beautiful, crisp, new chef’s jacket and I thought the checkered hounds tooth pants even looked pretty awesome. I had no idea how to wear the neckerchief, so I packed that in my book bag along with my apron and floppy white hat. I gathered up my tool kit, actually a bit gingerly. The week before while showing a friend my knives, I had immediately been grazed by one and I realized that they are as sharp as scalpels. I’m not touching those knives again until an instructor is near by. That much I know for sure.
I am very anxious to see what we are going to be cooking today. Sure, I know we are going to have a little history and sanitation to discuss, but the big deal is the cooking! I decide that whatever I make today is going to be absolutely wonderful. I am already imagining that whatever I learn I will take home with me this weekend and practice. I want the experience to be perfect, and in my mind I am just absolutely convinced that it will be nothing less than that.
When I arrived at the school I saw a sign on the door “Welcome New Students”. I felt so special! I quickly walked to the kitchen lab for my class and walked in. The first thing that I noticed was that there were a lot more people in that room than I had been expecting. By the time the class began there were 36 students sitting there. I got a bit nervous and started counting stoves. Was there really going to be room for all of us in this kitchen? I was imagining the workspace I have in my own kitchen at home and with the price of this school, I couldn’t imagine that I should have anything less. I figured that any moment someone would be coming in to split up this group and we would have the 15 students per class as promised. It was not to be. It seemed that there were two classes starting today, each with 36 students. In addition we were told to put our hats and knife kits away. We wouldn’t be needing them for two weeks. Two weeks??? But how can you cook without your knife kit I thought.
We quickly learned that our entire day would consist of academics only for the first two weeks. What was I going to tell my friends? What was I going to cook for them this weekend to show off my newfound skills?
Just when we thought it couldn’t get any better, a chef instructor walked into the room. He said good morning to everyone and not getting the response he expected, actually began to snarl. He walked around the room snarling at some people individually and even pulling some aside to point out that they didn’t have the right kind of shoes on. It was just then as I sank low into my seat, that a very cheerful chef came into the room and greeted us all. He smiled and welcomed us and seemed to be the complete opposite of the other chef instructor. After a while it became apparent to me that one of these instructors would be my Intro I instructor and I prayed with everything I had in me that it would not be the snarler.
As the week went on I continued to get emails and phone calls and everyone wants to know “what’s cooking?” How could I explain to my friends and family that this entire week has been spent in the classroom learning about the history of food in the morning, and sanitation in the afternoon. The classes are held in the large kitchen laboratories of the school with their twenty-some ovens, stoves, and hundreds of hanging utensils. Having to attend class in the kitchen seems to add insult to injury. Everyone is antsy and it is hard to pay attention to long lectures about the history of food. Now, c’mon I’m thinking, I had enough history in college. I’m ready to get cracking here. I want to learn how to use those doggone knives because they really scare me to death. The last thing I need to know is food history.
We learned that the premise of what our school was teaching us was the basics behind the food industry. We were also in for a full day of first aid training. This is making my stomach queasy and the knives are no closer to coming out of their case than they were a week ago.
The sanitation lectures have been a wealth of information. Food safety is non-negotiable. Serving safe food is of the utmost importance. We learn that it is our obligation as food service professionals. The most important things that we have learned are how to prevent food borne illnesses (food poisoning). Being cleanly is definitely #1. Food exposed to the time-temperature danger zone (between 41 and 140 degrees) for more than four hours is at the highest risk. Therefore, it is extremely important to keep hot foods HOT (above 140 degrees) and cold foods COLD (less than 41 degrees). Hand washing is critical. Our instructor told us that if you work in a kitchen, you can’t wash your hands often enough.
In history we
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About the Book
These days many people are fascinated with the art of cooking. Some chefs are put up on a pedestal, achieving the fame of actors and there is a love affair with cooking which seems to be relentless. From those who diligently watch the Food TV Network, to the weekend at home gourmet chef, many talk about their dream of going to culinary school one day. When people learn that you are actually planning to attend a cooking school, their appetites are whetted for much more. Everyone says, “Tell us what it is really like at culinary school.” The perception of what it will be like to attend culinary school and what it was really like has not been compared until now. This is a story written by a former culinary student. I have no experience as a celebrity from television and I do not own my own famous restaurant. The story is unique because everyone can relate to this behind the scene look at culinary school from a candid and comical approach.
Uncut: The Inside Story of Culinary School shares the educational perspective from a refreshing down to earth and frank approach. You will travel through culinary school as though you were right there in the classroom each and every day. The antics of the students will keep you laughing, as you realize that nobody has ever before shared these behind the scene stories about attending culinary school. From the first day in food history class and sanitation, to first aid, including the first day of using the knives. You will laugh and you will cry at this account of a diligent effort to learn to cook the way the chef instructor’s expect you to. Historical information and facts regarding cooking are also included in the story. In addition, recipes are also included.
About the Author
Patrice Johnson grew up in
Prior to attending culinary school, she worked as a weapons contracts negotiator for the United States Navy for 12 years.
She enjoys fitness and has been an American Council on Exercise Certified Personal Trainer and Group Exercise Instructor since 1993.
Ms Johnson graduated with high honors from the California Culinary School of Arts in
She resides in the small town of
She currently owns and operates her own personal chef business, Mystique.
Her hobbies when she is not cooking include wine tasting, traveling, camping and fantasy football and reading.
Ms. Johnson has always enjoyed cooking, but never imagined herself as a professional chef! As a young girl, she enjoyed baking with her mom and grandmother. The family had many special baking traditions which come from her Slovak heritage.
She is by her own admission NOT a pastry chef.