Comments on: Culinary School: Week 3

By: 5chw4r7z

5chw4r7z — Tue, 02 Mar 2010 17:32:35 +0000

:-{ my other comment never commented

By: Jenny K

Jenny K — Tue, 02 Mar 2010 14:12:31 +0000

That is a sad day, indeed. I feel like a signed waiver releasing the school of any responsibility would allow a lot of hungry people to eat a lot of amazing food.

Ah well. I am glad you are kicking butt!

By: 5chw4r7z

5chw4r7z — Mon, 01 Mar 2010 15:25:28 +0000

Interesting, it never occured to me to consider where you would start, I just imagined you’d jump right in with the complex stuff.
If they accept volunteer judges, I’d be willing to show up for the day you’re working on buttered pasta, or as us daggo’s in Youngstown called it, “pasta la chitarra”
Sounds more sophisticated don’t you think?

By: Courtney

Courtney — Mon, 01 Mar 2010 14:35:04 +0000

Vegetable scraps get saved for other uses but everything else gets trashed. Which, I know is probably killing you — it doesn’t feel right. But the school’s position is that they would be held liable if anyone outside gets poisoned or harmed by the food. Especially because we’re using time/temperature sensitive ingredients like eggs and what have you. We’re not even allowed to take our own food home and eat it.

By: Jenny K

Jenny K — Mon, 01 Mar 2010 14:30:48 +0000

Question: what happens to all the food after all of you fabulous chefs in the making are finished concocting it?

Does it get eaten? Taken home? Thrown away?

Curious minds want to know.