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[Ryan Finney]

Just something I thought of later, I’m not sure what it’s like at your school but I made sure I got all the pots, pans and tools I needed immediately. It was a little cut throat in my kitchen!😄

[Ryan Finney]

Hey Adam. I had a mystery basket for my culinary school final. I’ll try to keep my advice simple. Don’t try to do too much. Self edit and keep a focused, cohesive dish in mind. Don’t rely on any techniques you’re not comfortable with and worry about which ones to use when you get your basket. Note which ingredients are easiest to transform into a sauce or side with minimal cooking or production. Keep in mind how long all your methods take before you commit to a plan or idea. Whatever you decide to cook, do what takes longest and whatever you can knock out that can rest until plating first. Don’t worry about impressing your instructor, worry about the ingredients and making them shine. Remember to build and layer flavors. Everything on the plate should be there for a reason, if something doesn’t really fit, scrap it. Taste and taste again. A great sauce can make a dish but it can’t hide poorly cooked food. Balance fat and acid. Taste one more time. Pinch of salt? Okay it’s perfect. And we know you’ll make it look great! A+!!! Good luck bro!

[Ryan Finney]

Hi Andrew, I’m in the process of opening a gelato company with another chef in California . I’m a certified gelatiere and studuied with the Carpigiani Gelato University. I can share a lot of information if you’d like to message me personally, I’d be happy to help you with some formula/stabilizer options. Some are better suited for different ingredients and I can at least give you some basics to keep in mind.

Ryan

[Ryan Finney]

Hi Adam, I’m just hoping I can add a little insight. I would say to get experience in a respectable kitchen ASAP. Not only will it prepare you for what it’s like cooking in a real kitchen but also prepare you for a future intern or externship if your school requires one. It may even be where you end up doing yours if you like the place. Some other benefits are that study as you might, being in a real kitchen is always different. It’s not all cooking and there’s so much more to understand about the whole operation that school can only partially prepare you for. Hearing stories about the chaos, being in the weeds, the top of an oil bottle coming loose and starting a fire during service, etc,etc,etc, they don’t simulate that stuff in any class. There can be a lot of pressure and long hours that come with cooking in higher level restaurants and it’s definitely not for everyone. Find out sooner than later.

As Sussan mentioned, fundamentals are invaluable. If you’re in a proper kitchen and can accomplish tasks without needing the process explained, it will be noticed. Hard work, punctuality, cleanliness, attention to detail all will be noticed. Your station will be noticed. Your attitude will be noticed. Be eager to learn, it will be noticed. Doing things you’re not asked to will be noticed. Save your ideas for when they are asked for and don’t give up the good ones easily. If you start to get in on recipes, then your creativity gets noticed. But like any art, as you know, you have to understand the tools and techniques before you have the freedom to be truly creative without limitation. Given your background, I think If you choose a path outside of restaurants, you have a lot of options. A lot of businesses use food photographers, stylists and things like that for their websites. I think once fully trained and with a broader culinary repertoire you could possibly help restaurants make their food more appealing on the plate or some niche service like that. With social media and everyones faces in a screen these days, we eat with our eyes first more than ever.

If you have an opportunity to do your externship abroad I recommend it. Travel is it’s own education but it’s an immediate new learning experience working somewhere with different ingredients and approaches to food. Try to get a little outside of your comfort zone if you can. Either way, apply to all that you think you would like to learn from and that will challenge you. If you stay where you are you might try to find a place that does a seasonal or oft-changing menu, you could be able to lend your creativity sooner there than at a place that does an established set menu.

I’m also a little curious about this post in general, in that you are in a school and there are usually people there to help you through graduating and job placement. In lieu of that, asking questions in places like this and other culinary forums is a good start but hopefully through the process you may find someone who can mentor and help you network a little, help you hone your focus and direction for after graduation a little more. Best of luck and feel free to message me if you wanna pick my brain a little more.

Ryan