Culinary Schools

[msrockyourworld]

Anyone heard of Global Career Access Training Institute? They have culinary course...1 month for 12k tas may TESDA certificate pag natapos ko yun...

Kung may nakakaalam...ok ba dun?

Pag ba certificate lang kaya na rin nun makapag apply abroad?

Ano yung mga NCI, NCII?

Help me mga chefs...

[ton822]

For those looking for Modernist Cuisine, Fat Duck Cookbook, Modern and Molecular Gastronomy. This is the site
http://tontonlist.com/index.php?board=9.0

[stepehenyan@12]

For those looking for Modernist Cuisine, Fat Duck Cookbook, Modern and Molecular Gastronomy. This is the site
http://tontonlist.com/index.php?board=9.0

pa aprub naman ng registration TIA na rin.

[ton822]

pa aprub naman ng registration TIA na rin.

bro, anu daw yun username mo?

[samantha_jones]

Wrenz: yeah I think they're telling tony's story thru jack and jim. As young tony and adult tony. The book is not that expensive naman it's an autobiography so it's not gonna be thousands.

I braised some shortribs in barolo this week. And made some grilled cheese sandwiches with tallegio and brillat savarin with black truffles. My boss thought I was going bananas. Haha but he liked what he ate naman. I have a tendency to splurge talaga woh anythig related to food, eating and culinary rts. Lol oh well.

[msrockyourworld]

2nd time ko na nagpost dito wala man lang nagcare ma sagutin tanong ko...

[bongskie]

Finallly i back at this thread hehehe...just want to share nung last time nagbabasa lang ako dito reply sa thread kasi gusto ko talagang maging chef o cook...binalak kong mag-aral nung andiyan pa ko sa pinas kasi alam kong hindi ako matatanggap sa restaurant dahil iba ang tinapos ko at field na pinanggalingan ko...so my sister ask me if i want to go overseas edi siyempre sabi ko yes!! So dun na nagsimula ang journey ko sa FnB una sa floor muna at nung 2nd employer ko dun na ko nagapply sa kitchen role buti naman at natanggap dahil dito hindi naman kelangan kung nag culinary ka o hindi dahil may shortage...3rd employer i apply sa french bistro pero may pizza station din sila dito ko na meet ang boss ko until now from land of the Kiwi's so i start as a commis pizza chef and then after six mos. transferred to garde manger pero after we working together nakahanap siya ng new employer and followed him as of now im dong meat ( main course ) and vegies ( garnish ) after that i was promoted to handle the hot kitchen pero sobrang init hahaha...hindi naman sa pagmamayabang. Basta nasa puso mo ang ginagawa mo kahit hindi ka na magaral ay magtatagumpay ka pero ako aral ako culinary maybe 1 more year para maka penetrate ako sa fine dining and hotel at para na din sa $$$ hahaha sana makainspire kahit konti ang story ko na dating pasilip silip dito sa thread ngayon ang dati kong hobby ay naging career na at napagkatiwalaan pa ng hindi natin kalahi =D sarap ng feeling

[rayklaro]

gud day.. i am 31 yrs old planning to enroll at ischam cebu. ang worry ko kung makapasok pa ba ako ng work sa age ko,? disadvantge po ba ang age ko.sana maliwanagan po ako thru your advice. thank u

[rayklaro]

good day miss samantha jones can i ask for advice, i'am 31 years old planning to enroll this july in ischam cebu. may worries ako, kung sa age ko makapasok ako ng trabaho after grad. i'm confused is it still practical for me to pursue culinary? do the restaurants and hotels accept a fresh 31 yr old culinary grad? kasi po miss samantha ngworry po ako syempre ang mahal mgculinary and baka masayang ang time and effort ko. diploma po ang kunin ko. i hope u can enlighten me on this one. hoping for ur response sana bukas mayroon na. d po ako mapalagay.. mga chefs out there advice po. thank you all..

[franzb69]

just wanna show you guys this vid

idol lang kse

http://www.facebook.com/l.php?u=http...ueeDGC8R1BskjF

http://www.facebook.com/l.php?u=http...2h3CJ80Z1w2TGr

these people hone their skills from day to day tasks.

would love to just hang out and stare at these skilled artisans at tsukiji market, hear the ultra fast japanese auctions that even I, a person that can understand some japanese can't.

the reason for doing it really fast is explained on the caption on the 2nd video. it's no really wasting by being careful, it's more like being fast to keep the freshness of it all.

[samantha_jones]

Talaga naman oh! Paging Ms Samantha Jones. Lol

Ok from the words of Anthony Bourdain in his book Medium Raw.

"If you're 32 years old and considering a career in professional kitchens? If you're wondering if, perhaps, you are too old?

Let me answer that question for you:

Yes. You are too old.

If you're planning to spend big bucks to go to culinary school at your age, you'd better be doing it for love -- a love, by the way, that will be, almost without a doubt, unreciprocated.

By the time you get out of school -- at 34, even if you're fvcking Escoffier -- you will have precious few years left to you in the grind of real-world working kitchens."

One thing to consider though, culinary education in the US takes 2 years for an associate's degree. Jan sa pinas 14 months. It's up to you, if you can move and groove with that 24 year olds in the kitchen, do it. If not, the best reconsider.

May naging classmate ako in 2006 at ISCAHM na 34 years old na at that time.

At sa mga nagpapaspoon feed ng info on schools jan. If you cant even do your own research then best choose another career path. Eh baka pati sa kusina eh lagi lang kayong magpapaspoon feed ng instruction at walang kainstinct instinct magluto.

[franzb69]

share ko lang

Chef Ogie belongs to the pioneer batch of Global Academy in Pasig. He finished the Fast Track in Diploma in Professional Culinary Arts. He applied for work with Chef Rob when he heard that he was opening The Goose Station. Since its opening, he has been working at The Goose Station and is now its Restaurant Manager. He has been an integral part in the success of the said restaurant as he helps manage its kitchen and daily operations.

this guy's over 40 years old and kinuha sha ni chef rob.

problem lang sa ganito, you have to be particularly talented. you have to be noticed by your chef talaga. and then of course, the fact that chef rob likes to hire people who are slightly older because of the fact that they are more mature. and of course, lastly, pag ginawa kang pet project ng may ari ng school, shempre talagang kukunin ka. lol.

[franzb69]

what? no edit button yet again!?!??! wala na ngang search, pati edit nawawala nanaman?

lol.

ray, i'm not saying that you should or you shouldn't. it's all up to you. if you can keep up with these youngsters (energywise) and their attitudes then go for it. i'm not exactly fresh off the vine myself but i went for it. but then again i got aches and pains all over from working in the kitchen.

if you can stand working for AT LEAST 10 hours in the middle of heat and pressure (figuratively and literally) while trying to concentrate not to burn yourself, cut yourself and remember all those recipes in your head, AND THEN trying to remember the order of each table and the sequence of how they're ordered.... AND THEN the doneness of the meat and whatnot.... go for it brother.

all i can say is, i welcome you to your last days in society. because after this, para ka nang hermit na alam no nalang ay pagkain, pain, and a low salary. don't do it for the money, the fame, or the glory. coz let's face it, there's not a lot of that in this industry. you have to be well connected or very rich in the first place to have any of those. talent, however, is something you have to have. and of course, passion.

=D

oh baka may humirit nanaman dyan na nagtuturo nanaman ako at sabihan nanaman na know it all ako.

i'll shut up now.

[rayklaro]

good day to all. salamat po sa ng reply sa mga questions ko. na enlighten ako at gumaan ang loob ko. be it positive or negative kasi ang importante sa akin ang reality. thank u...

[franzb69]

i'm not trying to scare you or anything, i'm just showing you the reality. sorry kung may natamaan nanaman ako or whatever. i am a straightforward person, ayoko ng paligoy ligoy eh. direchahan kung baga.

[rayklaro]

good day franz.. nagustuhan ko yung sinabi mo kasi naliwanagan ako and napalagay. im happy that u have given me advice. sorry i did not mean to offend. there 's nothing wrong being straight forward mas ok nga yun.thanks again...

[franzb69]

hindi po kayo. no problem. if you still wanna pursue this shift in career, i say to you, good luck to you and more power.

if you don't wanna get too pressured or tired in this career, try banquet / buffet style establishments for your employment. pag a la carte ka, kawawa ka sa trabaho. pero gagaling ka agad when it comes to being in the ktichen.

[samantha_jones]

I think if one is determined and really passionate about what they are doing, age doesn't matter. It shouldn't. You can push yourself to all limits you know and expand yourself to achieve what you want.

[appletart]

Hi guys!

I've been stalking this thread for a while now haha. Culinary grad din ako pero hirap talaga ko maghanap ng work (wth). So my mom suggested na mag-aral daw ulit ako. May bagong courses daw kasi sa AHA and may bachelor's degree na.

My question is, maganda ba sa AHA? May narinig kasi akong hindi maganda tungkol sa school na ito.

[samantha_jones]

appletart: i would suggest going overseas.