Bawanna, Something I used to do

[Bookie]

Once upon a time, long, long ago, in a land far, far away, I used to put out my hand and touch the face of God...

[/URL][/IMG]....but on some days things would get a little nasty and my little gunship would have to send personal invitations to be nice to us....

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[Bawanna]

Wish I could have been there with ya. amongst all the danger and discomfort there had to be some fun stuff in there.

 

[kukrifan]

Now thats living mate, sure beats my mundane job of ceiling fixing. Wish i could fly anything, much respect friend.

 

[abdelhazred]

Now thats living mate, sure beats my mundane job of ceiling fixing. Wish i could fly anything, much respect friend.

I'm just glad our kitchen got bought out and is now managed by a very elegant little group. But yeah, helicopter pilot seems one hell of a lot better than cook. A little less dangerous too.

 

[Bookie]

And I want to go to cooking school! Ask my wife!!

 

[abdelhazred]

And I want to go to cooking school! Ask my wife!!

Do not. Waste of money in most cases.

If you want to learn cooking, buy a Gisslen Professional Cooking, or the Culinary Institute of America's book, the basic tools, and start cooking. If you want to learn baking and patisserie, Gisslen also has a book for that.

If you go to culinary school, you will pay top dollar for minimal experience and a random set of skills some of which are undesired or currently irrelevant. Rather than spend 40K+, I recommend you buy well under 1,000 US dollars of books and tools, then try a hands on approach. Another thing that can benefit you is Serve-safe training, which still is only hundreds, NOT thousands, of dollars. Just start cooking, and if something doesn't work, ask yourself, or someone else, why.

Anyone can cook, and I encourage everyone to cook. Creating or managing things in a professional environment is different. But you should be able to make great meals at home. I find people's biggest obstacle in cooking is either fear, or stubbornness.

If you have any questions, feel free to bump or message me. When it comes to food if I don't know the answer, I'll know where to look for it.