|What culinary training have you received? Where have you learned more, in class or by experimenting?
No formal training but lots of reading, research, and experimentation.
I trained in college but working is the best way to learn, Ive worked for free in some of the top restaurants and just spent a month touring spains and the worlds best restaurants which is an education in itself, I study alot, read many books and working on my own style of food.
Definitely by experimenting.
No real formal culinary training, other than some ad hoc classes. Most of my experience has been hands-on practice.
I am self taught, well not actually because I have learned from both of my parents and many wonderful cookbook authors my two favorites being Marcella Hazan and Ada Boni.
None. I learned from reading cookbooks, experimenting, and from my Mom.
I have learned by watching my family cook and experimenting.
Unfortunately at this point I have not had any formal training, I have cooked in several restaurants, a fast food sit down type restaurant like Big Boy, for schools and nursing homes. I would be interested in more training to become better rounded, but what would really interest me is either working under someone like an internship, or the actual running of the restaurant and front end myself.
I did train at college but i suggest that no one does that it doesn't prepare you for the real world, go to the best restuarants and ask for a job as an apprentice and work with the award winning chefs, you'll learn more and gain years of experience in months!!!
i trained last summer at a hotel as an on -the-job trainee. besides that, ive been cooking for parties and events which my grandma and friends let me to. i didnt take up cooking lessons, my grandma just wanted me to help out in the kitchen and then i loved the art. of course, the training that i took helped me a lot and made me grow in the field.
Le Cordon Bleu, Grand Diplome de Cuisine et Patisserie.
I think they are both even. I learnt classic techniques that are priceless and now I use them in the kitchen to create new and innovative recipes
No formal training. Have cooked at some restaurant jobs, soup kitchens, fundraising events, etc. I volunteer with Share Our Strength, which works with low income clients and teaches cooking and nutrition skills. Started there as a class assistant and then ended up teaching the cooking portion in another class. It was fun. I actually learned a lot from watching the Saturday cooking shows on PBS as well as the old Martha Stewart show.
I received my culinary degree from The International Culinary Arts and Sciences Institute in 2004. I feel that I've learned more experimenting than in class.
No formal training. Worked in gourmet shops for 8 years. I learn by doing, by combining flavours and seeing what works.
Pasadena School Of Culinary Arts
I have learned more from general work experience and working with other Chefs
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