Culinary School: An Open Letter to You

February 10, 2010

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Hey, you! I hope you’ll indulge me today. I don’t like to use this site as a personal diary but I did feel it appropriate to share the news that that my culinary school journey has begun. My morning routine now includes packing a bag with my chef’s jacket, knife kit and text books.

I promise you, I’ll never use this blog to regurgitate culinary school details. But I will try to translate the techniques I learn into home cooking tips for you. I’ll also continue to post my impressions of Cincinnati restaurants and share recipes. In the end of the day, what I’ll really try to do is provide meaningful content.

So, since I’m diverging from my usual post structure today, I’d I’d like to take a second to ask for some of your feedback. If some of these topics are more interesting to you than others, I’d sure love to hear your thoughts. Or drop a line if there are other topics related to eating that interest you and are not included.

Finally, I want to thank you for your support. As noted in the new FAQ section, I never expected your response to be so big. Epi-Ventures is still a small site, but thanks to you, it continues to grow every day.

Of course, you can always leave a comment here or email me at

{ 15 comments… read them below or add one }

Food Hussy February 10, 2010 at 8:14 am

I’d love to know about your culinary school adventures in addition to the other stuff – just my opinion :-)


MegT February 10, 2010 at 9:35 am

Good Luck! I was wondering when you were going to start posting about school. Can’t wait to hear about it.


5chw4r7z February 10, 2010 at 9:40 am

I think it would be awesome if you include some of your Culinary School insight. I mean what could be more relevant than the thoughts, opinions and techniques of a trained proessional?
If your cooking skills are anywhere close to your photography and blogging skills we’re in for a treat.


Andy February 10, 2010 at 3:05 pm

You will shine!


Matt February 10, 2010 at 7:11 pm

I would love to hear about your culinary school adventures! We know you are going to do great! It’s really cool to see you diving into professional training here. I’d be interested in how the classes are structured, like do you work in teams or get cook solo? Do they let you cook early on or are the opening classes on things like food safety and marketing? Do they make you take courses in management and leadership or is it all cooking techniques? Is it really competitive, do folks with line cooking experience lord over the others? Do you get bombarded with techniques or do they make you master a single dish or ingredient, like eggs or something? All very fascinating to us amateurs!


mandy February 10, 2010 at 8:56 pm

I’d love to hear about your cooking school adventures! I’m also in cooking school at Cincinnati State and would love to compare and contrast our experiences. I’m in the certificate program but have taken many extra cooking labs than are required. If you have any questions, please email me. Love your blog!


Courtney February 10, 2010 at 9:07 pm

Hi Mandy, I’m also in the certificate program and am planning on extra courses. Which ones did you decide to take? Very glad you stopped by.


mandy February 11, 2010 at 12:08 pm

For the cooking labs, I took the requried ones (Cooking 1, 2, 3, and Baking 1) and then for extra ones I took Baking 2, Butchery, International and I’m in Garde Manger and Nutritional now. I think Baking 1 was required, but I can’t remember. Let me know if you have any other questions. Have fun and dont worry too much! I know it can be intimidating in the beginning!


Barb February 11, 2010 at 4:03 am

I’d love to hear about culinary school, too. I think all of the amateurs out there are fascinated by people who actually learn to cook for a living.


Randy A. Simes February 11, 2010 at 7:04 am

To echo the previous comments, I too would like to hear about your Culinary School experience. The Midwest Culinary Institute is an extremely well respected program, but is one that I don’t think many know too much about. A perspective from the inside would be very neat for the readers to experience…and I would not view it as a negative to chronicle your progression.

As for everything else, I’m consistently blown away by your photography. Your writing is interesting and I love just about everything with this site. Keep up the great work.


Courtney February 11, 2010 at 12:55 pm

I really appreciate the feedback and I must say, it’s not what I expected. I’m tossing around the idea of including a weekly post about what culinary school is like at MCI. One could say that I am taking this blog a bit too seriously but … I know no other way.


Jenny K February 11, 2010 at 3:24 pm

YAY! I can’t wait to hear about cooking school. It’s something I’ve tossed around myself, and it will be awesome to get tips and such from one who’s living the dream :)

You’ve gotten off to such a great start with epiventures. Meaningful content is what brings us back for more. Keep doing what you’re doing. It’s definitely working!!


Ken February 11, 2010 at 8:30 pm

Courtney as a fellow student at MCI I think it would be great to hear about the ups and downs. I try to do it on my website but I write like a 3rd grader. You would do much better job.


krs February 11, 2010 at 8:30 pm

I’m new to reading your blog. Certainly appears you have a good thing going with the current content. I’m betting the same readers that tune in to hear about your dining and cooking experiences would also be interested in your tales from culinary school.


natecov February 12, 2010 at 6:15 am

Trust me you are going to want to post about culinary school. My wife went through the program there and every day she had a new anecdote about either a kitchen mishap, a fellow student or a professor. Some of the stories were funny and some of them would just make you shake your head in disbelief. Good luck!


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