Butch Femme Planet - View Single Post

Rockinonahigh · 03-25-2012, 10:15 AM

I think your idea is a fine one,there were two thinggs I wanted to do in haveing a job in my lifetime.One was train horses till I had done all I wanted to do,then become a chef.My only regeret is I didnt do it sooner than I did,at age 50 I went to culinary school,on one hand it was the hardest thing I have done cause I hadnt cracked a text book since high school then there was the age factor of me being the oldest on my class most being around 19 to 25..that was anothe lesson to learn cause people shure have changed a lot over the years.
Culinary school isnt a walk in the park,you can bet it will take lots of work in class as well as in the lab(kitchen).Dont be afraid to make a mistake in anything you do its part of the learning process nomatter what you choose.It took me two years to get through my chef training and graduate.So many folks get into this trade and are shocked to find out how much book work there is to it and trere will be lots of it.Be chosey as to which school you go to as the better it is the more you will learn,Cordon Bleu is rally good,Culinary Instatute of America is another good one,Look in your area at the local colleges or trade schools or look for specilaty schools by well known Chefs that have a school of there own.I went to a local trade school,it was pretty good but I never thought I got he training I should have gotten in many areas ..such as bakeing,working sugar,cake decorateing ..Ice carveing even will add to you credentials that you will need to inhace your resume.If you have anymore questions just ask, I will anser them,pm me or ask hear.
Good luck in your venture and happy bakeing.

03-25-2012, 10:15 AM	#12
Rockinonahigh Senior Member How Do You Identify?: stone butch Preferred Pronoun?: makes no diffrence,I know who I am. Relationship Status: single,maybe looking if the right person comes along. Join Date: Dec 2009 Location: shreveport,Louisiana Posts: 4,907 My Photo Gallery Thanks: 4,682 Thanked 14,933 Times in 3,938 Posts Rep Power: 21474856	I think your idea is a fine one,there were two thinggs I wanted to do in haveing a job in my lifetime.One was train horses till I had done all I wanted to do,then become a chef.My only regeret is I didnt do it sooner than I did,at age 50 I went to culinary school,on one hand it was the hardest thing I have done cause I hadnt cracked a text book since high school then there was the age factor of me being the oldest on my class most being around 19 to 25..that was anothe lesson to learn cause people shure have changed a lot over the years. Culinary school isnt a walk in the park,you can bet it will take lots of work in class as well as in the lab(kitchen).Dont be afraid to make a mistake in anything you do its part of the learning process nomatter what you choose.It took me two years to get through my chef training and graduate.So many folks get into this trade and are shocked to find out how much book work there is to it and trere will be lots of it.Be chosey as to which school you go to as the better it is the more you will learn,Cordon Bleu is rally good,Culinary Instatute of America is another good one,Look in your area at the local colleges or trade schools or look for specilaty schools by well known Chefs that have a school of there own.I went to a local trade school,it was pretty good but I never thought I got he training I should have gotten in many areas ..such as bakeing,working sugar,cake decorateing ..Ice carveing even will add to you credentials that you will need to inhace your resume.If you have anymore questions just ask, I will anser them,pm me or ask hear. Good luck in your venture and happy bakeing.