Quote:
Originally posted by ChEEbA
I'll bear that in mind...I LOVE making pastries...well, the fillings work thus far, the artistry could use some work. Money aint a thing though, I'm just in this for kicks...
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well, if you're forking out the money for school then you should think about a career. Pastry's are going to be the next big thing when people start eating bread again. Hearty pastrys like some morocan dishes are really tasty and fun to play with presentation wise. It seems like you'll be keeping documentation on the recipies you'll be learning/fixing/creating on scaredyet, but also make friends and in no time you'll have people throwing money at you wanting you in their kitchens. If you really don't care about the money and you're not worried about bills then I say float around and work as many kitchens as you can, you are going to learn more in the work place than you will at school and depending on the size of the school you are going to, you may not get a lot of lab time.
oh yeah and I love my henkles, they keep a nice edge, and my chicago 12' chef blade is nice and heavy and keeps a good edge, its a little cheaper and needs to be sharpend a little more but its a wonderful knife.