Topic: Home cook considering culinary school

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Posted at November 26, 2016, 6:56 pm:

Firstly, I would like to apologize to the moderators for initially posting this note under the "career change" sticky. I am new here, and I bet that wasn't the appropriate place for my post!! Oops! Feel free to delete it if you wish!

I am a home cook considering culinary school. I have been reading on these forums that one really should work in or observe a restaurant before even applying. Considering that working in a commercial kitchen is a completely different ballgame than thinking in teaspoons and cups at home, what could I possibly offer to do in a kitchen? (I am in graudate school for an unrelated subject and on-campus dining includes delis, fast food, a full service restuarant and a faculty dining room.) I have no food service or waitressing experience whatsoever. (I have a hearing problem so I would be a little hestitant to serve in that capacity...) My chopping is slow and not up to the standards of a professional kitchen (hence, school! ).

I am hesitant to ask because a restaurant is a busy business and I don't want to slow anyone down (or look like an idiot!). Has anyone had the experience of starting from square one as far as technique?

Original of the message was taken from http://www.cheftalk.com/forums/

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